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
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4|
|Calories from Fat: 27 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 2mg||1 %|
|Sodium 405.2mg||14 %|
|Potassium 696.1mg||18 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 14.8g|
|Protein 3.4g||5 %|
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Calories per serving: 126
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