Mediterranean roasted eggplant with tomato sauce
Instructions:
- 2 small eggplants;
- 1 cup low-sodium pizza or spaghetti sauce;
- 1⁄4 cup plain low-fat yogurt;
- 1 clove garlic, finely chopped.
- CHOOSE:
- Heavy, firm eggplant with smooth, shiny skin free of scars. One pound of raw eggplant equals three cups diced.
- STORE: Eggplant should be stored in a refrigerator and is best if used within a week.
- HOW TO USE: Wash well before using.The peel can be eaten. Eggplant can be broiled, baked, sauteed, steamed, stewed, or fried.
- Preheat the oven to 350 degrees.
- Wash, remove the stem, and slice the eggplant into 1⁄2 slices.
- Spray a baking pan with olive oil and lay the eggplant on it in a single layer.
- Spoon low-sodium pizza or spaghetti sauce on each slice.
- Bake 30 minutes in the pre-heated oven.
- Stir the yogurt and garlic together.
- Drizzle the sauce in thin lines on each side of the eggplant slices before serving. (You can do this by putting the sauce in a clean plastic squirt bottle or by using a spoon.)