Mediterranean Roasted Eggplant with Tomato Sauce
Source: Adapted from Do Yourself a Flavor by Graham Kerr Arizona Health Zone
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
A wonderful recipe to enjoy in the summer when eggplant is in season. Top this side dish with freshly ground black pepper if desired.
- Makes
- 4 servings
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)
Directions
- 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.
Notes
Learn more about: Eggplant Garlic
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.