Low Sodium Eggplant Parmesan
Savor the classic Italian comfort of Eggplant Parmesan—now with a heart-healthy twist! This Low Sodium Eggplant Parmesan recipe retains all the deliciously bold flavors you love, while cutting down on salt for a guilt-free indulgence. Thick, crispy slices of oven-baked eggplant are layered with a rich, low-sodium marinara sauce, melty mozzarella cheese, and savory Parmesan for a dish that’s as wholesome as it is satisfying. Lightly seasoned breadcrumbs featuring garlic powder, onion powder, and aromatic herbs like oregano and basil bring depth to every bite, while a fresh basil garnish adds a pop of vibrant flavor. Perfect for weeknight dinners or special occasions, this healthier take on a classic is easy to prepare and ready in just about an hour.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Low-sodium marinara sauce
- 1 cup Mozzarella cheese, shredded
- 0.25 cup Fresh basil leaves
Instructions
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Slice the eggplants into 1/4-inch rounds.
In a shallow bowl, beat the eggs with 2 tablespoons of water to create an egg wash.
In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, and black pepper.
Dip each eggplant slice into the egg wash, letting any excess egg drip off, then dredge it in the breadcrumb mixture, pressing down to ensure it sticks. Place the coated slices on the prepared baking sheet.
Drizzle approximately 2 tablespoons of olive oil over the eggplant slices to help them crisp up.
Bake in the preheated oven for 20 minutes, then flip the slices and bake for an additional 10 minutes, until crisp and golden brown.
While the eggplant bakes, heat the low-sodium marinara sauce in a small saucepan over low heat.
Once the eggplant is baked, spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
Layer half of the baked eggplant slices over the sauce, then top with half of the remaining marinara sauce and half of the mozzarella cheese.
Repeat the layering with the remaining eggplant, marinara sauce, and mozzarella cheese.
Bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3130 mg | 136% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 63.4 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1528 mg | 118% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4084 mg | 87% | |
*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.
