From the Pantry Butler kitchen
Mediterranean Roasted Eggplant with Tomato Sauce
A wonderful recipe to enjoy in the summer when eggplant is in season. Top this side dish with freshly ground black pepper if desired. USDA MyPlate Kitchen — Adapted from Do Yourself a Flavor by Graham Kerr — Arizona Health Zone (public domain), via myplate.food
Ingredients
- 2 medium eggplants
- vegetable oil spray, as needed
- 1 cup low-sodium pizza or spaghetti sauce
- 1/2 cup low-fat plain yogurt
- 1 garlic clove — finely chopped
Method
- Wash hands with soap and water.
- Preheat the oven to 350 degrees F.
- Wash and remove the stem end, and slice the eggplants into 1/2-inch slices.
- Spray a baking pan with vegetable oil spray and lay the eggplant in the pan in a single layer.
- Spoon low-sodium pizza or spaghetti sauce on each slice.
- Bake 30 minutes in the preheated oven.
- Stir the yogurt and garlic together.
- Drizzle the sauce in thin lines on each of the eggplant slices before serving.
- You can do this easily by putting the sauce in a plastic squirt bottle or using a spoon.
- Serve immediately as an entrée or side dish.
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