Mediterranean Roasted Eggplant with Tomato Sauce

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  • 2 small eggplants
  • 1 cup low-sodium pizza or spaghetti sauce
  • ¼ cup low-fat plain yogurt
  • 1 clove garlic, finely chopped
  • Vegetable oil spray


  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Preheat the oven to 350F.
  3. Remove the stem end and slice the eggplants into 1/2-inch slices.
  4. Spray a baking pan with vegetable oil spray and lay the eggplant in the pan in a single layer.
  5. Spoon low-sodium pizza or spaghetti sauce on each slice.
  6. Bake 30 minutes in the preheated oven.
  7. Stir the yogurt and garlic together.
  8. 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.
  9. Serve immediately as an entrée or side dish.

Nutrition Facts (Per Serving)

calories, 120; carbohydrate, 23 g; protein, 4 g; total fat, 2 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 2 mg; fiber, 9 g; total sugars, 12 g; sodium, 32 mg; calcium, 54 mg; folate, 59 mcg; iron, 1 mg; percent calories from fat, 7%.

Recipe from "Do Yourself a Flavor" by Graham Kerr.

Makes 4 servings.