Baked Pesto Eggplant

• Vegetarian

• Produce

  • 1 Eggplant (1.25 lb., large

• Condiments

  • 1/4 cup Pesto sauce

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 Olive oil spray

Found on healthyrecipesblogs.com

Ingredients

• Olive oil spray (make your own using a spray bottle)
• 1 large eggplant (1.25 lb.), unpeeled
• ½ teaspoon kosher salt
• ¼ cup pesto sauce

Directions

• Preheat oven to 425 degrees F. Line a large baking sheet with foil and lightly spray it with olive oil spray.
• Slice the eggplant crosswise into ½-inch-thick rounds. Spread the rounds in a single layer on the baking sheet. Lightly spray with olive oil spray (or brush with a tablespoon of olive oil) and sprinkle with salt. Bake 10 minuets.
• Turn each slice to the other side. Spread a teaspoon of pesto on top of each slice. Return to the oven and bake 10 more minutes, until tender and browned.

Nutrition