--INGREDIENTS--
1 1/2 lb Eggplant, unpeeled, cut into
About 12 slices
14 oz Spaghetti sauce, low-fat

DIRECTIONS: Arrange eggplant slices on a baking sheet coated with
vegetable-oil spray.
Place about one tablespoonful of spaghetti sauce on each slice. With the
back of a spoon, spread sauce almost to the edge of each slice. (Optional:
Sprinkle with your favorite herbs and spices). Bake at 350 for about 30-35
minutes. Eggplant slices are done when they are tender and can be pierced
easily with a fork.
Use them as a sandwich filling, or serve them as a side dish or over rice
or pasta as an entree.

Per serving: 74 calories, 2.4 g. protein, 14 g.
carb., 1 g. fat (12%) Vegetarian Voice – 19-4