Ingredients: 1-1/2 pound eggplant, unpeeled, cut into about 12 slices 1 medium onion, sliced thin 1 (14 ounce) jar low-fat spaghetti sauce Dry oregano and basil Directions:Arrange eggplant slices on a baking sheet coated with vegetable-oil spray. Top with onion slice. Place about one tablespoonful of spaghetti sauce on the eggplant/onion. With the back of a spoon, spread sauce almost to the edge of each slice. Sprinkle with oregano and basil to taste. Bake at 350 for about 30-35 minutes. Eggplant slices are done when they are tender and can be pierced easily with a fork. Serve as a sandwich filling, as a side dish or over rice or pasta as an entree. |