Low Sodium Cheesy Baked Aubergine
Experience the ultimate in comfort food with this **Low Sodium Cheesy Baked Aubergine** recipe, a healthier twist on a classic favorite. Perfect for those watching their sodium intake, this dish layers tender, golden-browned aubergine slices with a rich and herb-infused tomato sauce, creamy ricotta, and a blend of low-sodium mozzarella and parmesan cheeses. Fresh basil and aromatic garlic elevate the flavors, while a quick bake in the oven creates a bubbly, golden topping that's irresistibly satisfying. With just 20 minutes of prep time and simple, wholesome ingredients, this flavorful baked aubergine casserole is perfect for a weeknight dinner or a cozy weekend meal. Serve it with a fresh salad or crusty whole-grain bread for a completely balanced and delicious low-sodium feast.
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 1 cup ricotta cheese
- 0.25 cup parmesan cheese, grated
- 1 cup low sodium mozzarella cheese, shredded
- 2 tablespoons olive oil
- 0.5 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes (unsalted)
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
Instructions
Preheat your oven to 375°F (190°C).
Slice the aubergines into 1/2 inch thick rounds. Lay them on a clean surface and lightly sprinkle with black pepper to taste.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the aubergine slices and cook until golden brown on each side, about 4 minutes per side. Set aside and repeat with the remaining olive oil and aubergines.
In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Add the crushed tomatoes, oregano, thyme, and more black pepper if needed. Stir and let simmer for about 10 minutes until slightly thickened.
In a medium bowl, combine the ricotta cheese, half of the parmesan, and half of the chopped basil. Mix well.
In a large baking dish, spread a layer of the tomato sauce on the bottom. Arrange a layer of aubergine slices over the sauce.
Spread half of the ricotta mixture over the aubergines, then sprinkle with a quarter of the mozzarella.
Repeat the layers, finishing with a layer of tomato sauce topped with the remaining mozzarella and parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the baked aubergine rest for about 5 minutes before serving. Garnish with the remaining fresh basil.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 36.5 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2272 mg | 175% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2960 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.
