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.

Low-sodium Eggplant Parmesan

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

  1. Preheat the oven to 375°F (190°C).
  2. In a shallow dish, combine the whole wheat breadcrumbs, Parmesan cheese, dried oregano, garlic powder, and black pepper.
  3. Dip each eggplant slice into the breadcrumb mixture, coating both sides.
  4. Place the coated eggplant slices on a baking sheet and drizzle with olive oil.
  5. Bake in the preheated oven for 25 minutes, flipping the slices halfway through.
  6. Remove the eggplant from the oven and top each slice with marinara sauce and shredded mozzarella cheese.
  7. Return the baking sheet to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  8. 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