Low-sodium Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish that is typically high in sodium due to the use of cheese and breadcrumbs. This low-sodium version of Eggplant Parmesan is just as delicious and flavorful, but with a healthier twist.
Ingredients
- 1 large eggplant, sliced into 1/2 inch rounds
- 1 cup whole wheat breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the oven to 375°F (190°C).
- In a shallow dish, combine the whole wheat breadcrumbs, Parmesan cheese, dried oregano, garlic powder, and black pepper.
- Dip each eggplant slice into the breadcrumb mixture, coating both sides.
- Place the coated eggplant slices on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 25 minutes, flipping the slices halfway through.
- Remove the eggplant from the oven and top each slice with marinara sauce and shredded mozzarella cheese.
- Return the baking sheet to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Sprinkle the cooked eggplant Parmesan with chopped fresh basil before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 280
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 14g
Supplies
Baking sheet Shallow dish
Tools
Oven
Serving suggestions
Serve the low-sodium eggplant Parmesan with a side of whole wheat spaghetti and a green salad for a complete meal.
Tips & tricks
For a crispier texture, you can lightly spray the coated eggplant slices with cooking spray before baking.
Cost
$10