Eggplant

4 servings

Instructions Trim the stem end from 1 large eggplant. Cut in 1/3-inch-thick slices. Brush slices on both sides with 1 tsp. olive oil and roast at 425 degrees F for 20 minutes, turning midway, or until lightly browned and tender. Season with salt and pepper.

Nutritional Information:

30 calories 1 g fat mono 0 mg cholesterol

5 g carbohydrate 1 g protein 2 mg sodium