Ingredients
- 1 eggplant – 3 inches in diameter, peeled and cut into 4 half-inch thick slices
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup pasta sauce
- 1/2 cup shredded part-skim mozzarella cheese
Directions
Minutes to Prepare: 5 | Minutes to Cook: 12 | Number of Servings: 4
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
Nutritional information
Number of Servings: 4
Serving Size: 1 serving
- Calories119.1
- Total Fat7.5 g
- Saturated Fat2.4 g
- Polyunsaturated Fat0.6 g
- Monounsaturated Fat3.5 g
- Cholesterol7.5 mg
- Sodium458.6 mg
- Potassium297.9 mg
- Total Carbohydrate8.9 g
- Dietary Fiber3.2 g
- Sugars0.0 g
- Protein4.9 g
SmartPoints: 4