Heart-Healthy Cheesy Baked Eggplant
Indulge in guilt-free comfort food with our "Heart-Healthy Cheesy Baked Eggplant," a flavorful and nutritious twist on a classic Italian-inspired dish. Perfect for those seeking a wholesome yet satisfying meal, this recipe combines tender baked eggplant rounds with layers of creamy low-fat ricotta, tangy crushed tomatoes, and gooey part-skim mozzarella cheese, all elevated by fresh basil and oregano for a burst of vibrant taste. The eggplant is first baked to golden perfection, ensuring a rich texture without excess oil, while the no-salt-added tomato sauce keeps the sodium in check. Ideal for vegetarians or anyone craving a wholesome dinner, this light and savory casserole is ready in just an hour and makes four generous servings. Whether you're looking for a heart-smart meal or simply a new way to enjoy eggplant, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 tablespoons extra virgin olive oil
- 1 cup low-fat ricotta cheese
- 1 tablespoon fresh oregano
- 3 cloves garlic cloves, minced
- 1 can (15 ounces) crushed tomatoes (no salt added)
- 10 leaves fresh basil
- 1 cup part-skim mozzarella cheese, shredded
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/2-inch thick rounds. Lightly sprinkle both sides with salt and let them sit for 10 minutes to draw out excess moisture and bitterness.
Pat the eggplant slices dry with paper towels to remove the extracted moisture.
Brush both sides of the eggplant slices with the extra virgin olive oil and arrange them on a baking sheet in a single layer.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until soft and slightly golden.
While the eggplant is baking, in a medium bowl, mix the low-fat ricotta cheese with minced garlic, fresh oregano, black pepper, and a pinch of salt.
In a separate saucepan, warm the crushed tomatoes over medium heat and stir in half of the fresh basil leaves. Cook for about 5 minutes until slightly thickened.
Once the eggplant is done baking, remove from the oven and reduce the oven temperature to 350°F (175°C).
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce to coat the bottom.
Add a layer of baked eggplant slices, followed by a layer of the ricotta mixture, and a sprinkle of shredded mozzarella cheese.
Repeat the layers, finishing with a topping of the remaining tomato sauce and remaining mozzarella cheese.
Cover the baking dish with foil (to prevent the cheese from over-browning) and bake in the oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes to melt and slightly brown the top cheese layer.
Garnish with the remaining basil leaves before serving.
Allow the dish to cool for 5 minutes before slicing and serving warm.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 55.2 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1688 mg | 130% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3738 mg | 80% | |
*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.
