Servings: 4
Diet: Vegetarian & Gluten-Free
Per Serving: 90 Calories |10g Carbs | 5g Sugar | 3g Fiber | 4g Fat (0g Sat Fat) | 5g Protein | 210mg Sodium
Ingredients
- 1 eggplant, cut into ½-inch thick slices
- 1 tablespoon oil
- ½ cup low-sodium pasta sauce
- ½ cup mozzarella cheese, shredded
- Optional: ½ teaspoon salt, toppings (vegetables, basil, oregano or Italian seasonings)
Instructions
- Preheat oven to 350°F. Sprinkle salt on top of eggplant slices and rest on a paper towel for 10-15 minutes. Pat dry and repeat on the other side.
- Lightly brush both sides of the eggplant with oil, then place on a baking sheet and bake for 15 minutes or until slightly brown. Turn halfway through.
- Remove from oven and top each slice with sauce, shredded cheese and other toppings, if desired.
- Return to the oven and bake for 5 minutes or until cheese is melted and lightly browned.
Ingredient Swap: Use low sodium tomato sauce instead of pasta sauce.
Nutrition Boost: Add your favorite vegetables. Tomatoes, spinach, mushrooms, bell peppers, broccoli and onions all work!
Did You Know? Eggplant is rich in vitamins, minerals, antioxidants and fiber.