Heart-Healthy Cheesy Baked Aubergine
Indulge in the comforting flavors of "Heart-Healthy Cheesy Baked Aubergine," a guilt-free twist on a classic favorite that's perfect for anyone looking to enjoy wholesome and delicious eating. This recipe combines layers of tender, oven-roasted aubergine with a creamy blend of low-fat ricotta, part-skim mozzarella, and savory parmesan cheeses. Infused with aromatic garlic, oregano, and fresh basil, each bite bursts with vibrant Mediterranean-inspired goodness. Featuring low-sodium tomato sauce and extra virgin olive oil, this dish is a heart-smart choice for family dinners or entertaining guests. Ready in under an hour and packed with protein and essential nutrients, this cheesy baked aubergine creation is a satisfying, nutritious alternative to traditional indulgences. Serve it hot with a side of fresh greens or whole-grain bread for a balanced and irresistible meal.
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Recipe Information
Ingredients
- 2 large aubergines
- 2 tablespoons extra virgin olive oil
- 1 cup low-sodium tomato sauce
- 1 cup low-fat ricotta cheese
- 1 cup part-skim mozzarella cheese
- 0.25 cup parmesan cheese
- 0.25 cup fresh basil leaves
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 3 minced garlic cloves
Instructions
Preheat your oven to 400°F (200°C).
Slice the aubergines into 1/2-inch thick rounds and place them on a baking sheet lined with parchment paper.
Brush both sides of the aubergine slices with extra virgin olive oil.
Season the aubergine slices with black pepper and set them aside.
Bake the aubergine slices in the preheated oven for 20 minutes or until tender and golden from the edges.
In a small mixing bowl, combine low-fat ricotta cheese, minced garlic, dried oregano, and a pinch of black pepper.
Heat the low-sodium tomato sauce in a small saucepan over low heat to warm it up.
Once the aubergines are baked, remove them from the oven and reduce the oven's heat to 375°F (190°C).
In a baking dish, spread a small amount of tomato sauce to cover the bottom.
Layer half of the baked aubergine slices in the baking dish.
Spread half of the ricotta mixture over the aubergines and drizzle with a little more tomato sauce.
Sprinkle part-skim mozzarella cheese over the layer.
Repeat the layers with the remaining aubergine slices, ricotta mixture, and tomato sauce.
Top the final layer with remaining mozzarella and sprinkle parmesan cheese evenly over the top.
Bake in the oven for an additional 15 minutes until the cheese is fully melted and bubbly.
Garnish with fresh basil leaves before serving.
Serve hot and enjoy a heart-healthy meal!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 48.8 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1707 mg | 131% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2968 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
