Heart-Healthy Cheesy Baked Aubergine
Indulge guilt-free with this Heart-Healthy Cheesy Baked Aubergine recipe, a wholesome twist on a classic comfort food. Featuring tender, oven-roasted aubergine slices layered with creamy low-fat ricotta, zesty low-sodium tomato sauce, and a perfect blend of part-skim mozzarella and parmesan cheeses, this dish delivers rich flavors without compromising your health. Infused with garlic, dried oregano, and fresh basil, each bite bursts with Mediterranean-inspired goodness. Ready in under an hour, this easy-to-make recipe is perfect for cozy weeknight dinners or meal-prep plans. Packed with heart-smart ingredients and irresistibly cheesy layers, this baked aubergine casserole is proof that healthy eating can be both delicious and satisfying!
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Ingredients
- 2 large aubergines
- 2 tablespoons extra virgin olive oil
- 1 cup low-sodium tomato sauce
- 1 cup low-fat ricotta cheese
- 1 cup part-skim mozzarella cheese
- 0.25 cup parmesan cheese
- 0.25 cup fresh basil leaves
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 3 minced garlic cloves
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the aubergines into 1/2-inch thick rounds and place them on a baking sheet lined with parchment paper.
Step 3
Brush both sides of the aubergine slices with extra virgin olive oil.
Step 4
Season the aubergine slices with black pepper and set them aside.
Step 5
Bake the aubergine slices in the preheated oven for 20 minutes or until tender and golden from the edges.
Step 6
In a small mixing bowl, combine low-fat ricotta cheese, minced garlic, dried oregano, and a pinch of black pepper.
Step 7
Heat the low-sodium tomato sauce in a small saucepan over low heat to warm it up.
Step 8
Once the aubergines are baked, remove them from the oven and reduce the oven's heat to 375°F (190°C).
Step 9
In a baking dish, spread a small amount of tomato sauce to cover the bottom.
Step 10
Layer half of the baked aubergine slices in the baking dish.
Step 11
Spread half of the ricotta mixture over the aubergines and drizzle with a little more tomato sauce.
Step 12
Sprinkle part-skim mozzarella cheese over the layer.
Step 13
Repeat the layers with the remaining aubergine slices, ricotta mixture, and tomato sauce.
Step 14
Top the final layer with remaining mozzarella and sprinkle parmesan cheese evenly over the top.
Step 15
Bake in the oven for an additional 15 minutes until the cheese is fully melted and bubbly.
Step 16
Garnish with fresh basil leaves before serving.
Step 17
Serve hot and enjoy a heart-healthy meal!
Nutrition Facts
| Serving size | (1499.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1348.1 |
| Total Fat 75.0g | 0% |
| Saturated Fat 31.9g | 0% |
| Cholesterol 182.5mg | 0% |
| Sodium 1263.2mg | 0% |
| Total Carbohydrate 90.7g | 0% |
| Dietary Fiber 31.0g | 0% |
| Total Sugars 48.8g | |
| Protein 86.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1707.4mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 2968.0mg | 0% |
Source of Calories