Low Fat Cheesy Baked Eggplant
Indulge in the comfort of Italian-inspired flavors with this "Low Fat Cheesy Baked Eggplant" recipe, a lighter twist on a hearty classic. This dish features tender, roasted eggplant slices layered with a creamy blend of low-fat ricotta, melty mozzarella, and a hint of Parmesan, all nestled in a rich tomato sauce without added sugar. Highlighted by fresh, fragrant basil, this recipe is both nutritious and satisfying, with each bite delivering cheesy goodness and wholesome ingredients. Perfect for a healthier weeknight dinner or a crowd-pleasing vegetarian option, this dish is baked to golden, bubbly perfection in just under an hour. With simple prep, minimal oil, and no frying, it’s a guilt-free way to enjoy a comforting casserole full of robust flavor.
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Recipe Information
Ingredients
- 2 pieces large eggplants
- 1 cup low-fat ricotta cheese
- 0.25 cup grated Parmesan cheese
- 2 pieces egg whites
- 0.5 cup fresh basil leaves, chopped
- 1 cup low-fat mozzarella cheese, shredded
- 2 cups tomato sauce, no added sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- olive oil spray
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Lay them out on a clean kitchen towel, sprinkle with salt on both sides, and let them sit for about 15 minutes to draw out excess moisture.
Rinse the eggplant slices under running water to remove the salt, then pat dry with paper towels.
Lightly spray a baking sheet with olive oil spray. Place the eggplant slices on the sheet in a single layer, and lightly spray the tops with more olive oil. Bake for 20 minutes, flipping halfway through, until the slices are golden and tender.
While the eggplant is baking, prepare the cheese mixture: In a bowl, combine the low-fat ricotta cheese, egg whites, chopped basil, 1/8 cup of the Parmesan cheese, salt, and black pepper. Stir well to mix.
In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of baked eggplant slices over the sauce.
Spread half of the ricotta mixture over the eggplant slices. Sprinkle with half of the low-fat mozzarella cheese.
Add another layer of tomato sauce, followed by more eggplant slices, the remaining ricotta mixture, and another layer of mozzarella cheese.
Finish with a top layer of tomato sauce and the remaining mozzarella cheese. Sprinkle the top with the remaining Parmesan cheese.
Bake in the oven for 20 minutes until the top is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 73.6 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2041 mg | 157% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4739 mg | 101% | |
*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.
