The dark skin of eggplant contains powerful antioxidants, including nasunin that helps protect against cellular damage and lowers cholesterol levels.
Yield: 4 servings
¼ cup olive oil
2 Tbs soy sauce
1 medium eggplant, sliced into ½-inch-thick round
1½ cup tomato sauce
Reheat the oven to 375° F. Lightly oil 10×15-inch baking pan.
Put the oil and soy sauce in small dish and whisk together. Place the eggplant rounds on the prepared pan and baste the tops with oil mixture, using a pastry brush or spoon.
Gently pour the tomato sauce onto each slice of eggplant and spread with a spoon. The sauce should cover each round almost to the edge. Bake for 30 minutes, or until the eggplant is tender. Serve with pasta, sourdough bread, and/or beans.
Nutritional Information: 203 Kcal, carbohydrates: 15 g, protein: 3 g, fat: 15 g.