Heart-Healthy Cheesy Baked Eggplant

Indulge in the comforting, guilt-free goodness of Heart-Healthy Cheesy Baked Eggplant, a wholesome twist on a classic Italian-inspired dish. Perfectly roasted eggplant slices are layered with a creamy blend of low-fat ricotta, garlic, and fresh oregano, then smothered in a no-salt-added crushed tomato sauce infused with basil. A light sprinkle of shredded part-skim mozzarella creates a melty, golden topping that satisfies your cheesy cravings without overloading on fat or sodium. Ready in just one hour, this vegetarian casserole is perfect for anyone looking to enjoy a nutritious yet satisfying meal. Serve it as a hearty main dish or a flavorful side, garnished with fragrant fresh basil for a restaurant-quality finish!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 2 tablespoons extra virgin olive oil
• 1 cup low-fat ricotta cheese
• 1 tablespoon fresh oregano
• 3 cloves garlic cloves, minced
• 1 can (15 ounces) crushed tomatoes (no salt added)
• 10 leaves fresh basil
• 1 cup part-skim mozzarella cheese, shredded
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon salt

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/2-inch thick rounds. Lightly sprinkle both sides with salt and let them sit for 10 minutes to draw out excess moisture and bitterness.

Step 3

Pat the eggplant slices dry with paper towels to remove the extracted moisture.

Step 4

Brush both sides of the eggplant slices with the extra virgin olive oil and arrange them on a baking sheet in a single layer.

Step 5

Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until soft and slightly golden.

Step 6

While the eggplant is baking, in a medium bowl, mix the low-fat ricotta cheese with minced garlic, fresh oregano, black pepper, and a pinch of salt.

Step 7

In a separate saucepan, warm the crushed tomatoes over medium heat and stir in half of the fresh basil leaves. Cook for about 5 minutes until slightly thickened.

Step 8

Once the eggplant is done baking, remove from the oven and reduce the oven temperature to 350°F (175°C).

Step 9

In a 9x13-inch baking dish, spread a thin layer of the tomato sauce to coat the bottom.

Step 10

Add a layer of baked eggplant slices, followed by a layer of the ricotta mixture, and a sprinkle of shredded mozzarella cheese.

Step 11

Repeat the layers, finishing with a topping of the remaining tomato sauce and remaining mozzarella cheese.

Step 12

Cover the baking dish with foil (to prevent the cheese from over-browning) and bake in the oven for 20 minutes.

Step 13

Remove the foil and bake for an additional 5 minutes to melt and slightly brown the top cheese layer.

Step 14

Garnish with the remaining basil leaves before serving.

Step 15

Allow the dish to cool for 5 minutes before slicing and serving warm.

Nutrition Facts

Serving size	(1749.2g)

Amount per serving	% Daily Value*
Calories	1277.8

Total Fat 70.3g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 154.2mg	0%
Sodium 2754.6mg	0%
Total Carbohydrate 98.7g	0%
Dietary Fiber 37.7g	0%
Total Sugars 55.2g
Protein 72.2g	0%

Vitamin D 0IU	0%
Calcium 1688.4mg	0%
Iron 6.8mg	0%
Potassium 3737.5mg	0%

*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.

Source of Calories

Fat: 48.1%

Protein: 21.9%

Carbs: 30.0%