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Baked Eggplant and Tomatoes Topped with Garlic Yogurt Sauce

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 145 kcal

Ingredients
  

  • 1 large eggplant, sliced into 1” rounds
  • 2 medium tomatoes, sliced
  • 1/4 cup extra virgin olive oil
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup parmesan cheese
  • 1 cup Greek yogurt
  • 2 cloves garlic, minced or pressed through garlic press

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large baking dish or cookie sheet, place eggplant slices in a single layer. Top each eggplant with a slice or two of tomato. Drizzle on olive oil. Sprinkle on oregano, salt, pepper, and Parmesan cheese. Bake for 30-40 minutes until very soft. Remove from oven.
  • In a small bowl mix Greek yogurt and minced garlic. Spread a dollop of yogurt on each slice. Serve immediately.

Nutrition

Calories: 145kcalCarbohydrates: 8gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 5mgSodium: 180mgPotassium: 332mgFiber: 3gSugar: 5gVitamin A: 399IUVitamin C: 8mgCalcium: 105mgIron: 1mg
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