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Mediterranean Roasted Eggplant with Tomato Sauce

Mediterranean Roasted Eggplant with Tomato Sauce

50 Ratings
50 Ratings
Recipe Image
MyPlate Kitchen
Makes: 4 servings
Total Cost: $$$$

A wonderful recipe to enjoy in the summer when eggplant is in season. Top this side dish with freshly ground black pepper if desired.

Ingredients

  • 2 eggplant (medium)
  • 1 cup pizza sauce (low-sodium, or low-sodium spaghetti sauce)
  • 1/2 cup yogurt (low-fat plain)
  • 1 garlic clove (finely chopped)
  • vegetable oil spray (as needed)

Directions

1. Wash hands thoroughly with warm water and soap.

2. Preheat the oven to 350° F.

3. Wash and 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.

Source: Red de nutrición de Arizona, Adaptada de "Do Yourself a Flavor” by Graham Kerr

Nutrition Information

Serving Size: 1/4 recipe (302g)
Nutrients Amount
Total Calories 112
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 2 mg
Sodium 36 mg
Carbohydrates 23 g
Dietary Fiber 9 g
Total Sugars 14 g
Added Sugars included 1 g
Protein 4 g
Vitamin D 0 mcg
Calcium 71 mg
Iron 1 mg
Potassium 871 mg
N/A - data is not available
Nutrients Amount
Total Calories 112
Total Fat 2 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 2 mg
Carbohydrates 23 g
Dietary Fiber 9 g
Total Sugars 14 g
Added Sugars included 1 g
Protein 4 g
Minerals
Calcium 71 mg
Potassium 871 mg
Sodium 36 mg
Copper 278 mcg
Iron 1 mg
Magnesium 53 mg
Phosphorus 111 mg
Selenium 2 mcg
Zinc 1 mg
Vitamins
Vitamin A 26 mcg RAE
Vitamin B6 0.4 mg
Vitamin B12 0.1 mcg
Vitamin C 8 mg
Vitamin D 0 mcg
Vitamin E 2 mg
Vitamin K 19 mcg
Folate 70 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.2 mg
Niacin 4 mg
Choline 30 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3 3/4 cups

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