Low Fat Cheesy Baked Eggplant

Indulge guilt-free with this flavorful Low Fat Cheesy Baked Eggplant, a healthier twist on a comfort food classic. Perfectly roasted eggplant slices are layered with a creamy blend of low-fat ricotta, aromatic basil, and shredded mozzarella, all brought together by a rich, sugar-free tomato sauce. This recipe is not only low in fat but also bursts with Italian-inspired flavors, making it a delicious and wholesome option for dinner. With a golden, bubbly Parmesan topping and just 20 minutes of prep time, this dish is as easy as it is satisfying. Serve this cheesy baked eggplant alongside a crisp green salad or whole-grain pasta for a complete, nutritious meal that everyone will love.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces large eggplants
• 1 cup low-fat ricotta cheese
• 0.25 cup grated Parmesan cheese
• 2 pieces egg whites
• 0.5 cup fresh basil leaves, chopped
• 1 cup low-fat mozzarella cheese, shredded
• 2 cups tomato sauce, no added sugar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 olive oil spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Lay them out on a clean kitchen towel, sprinkle with salt on both sides, and let them sit for about 15 minutes to draw out excess moisture.

Step 3

Rinse the eggplant slices under running water to remove the salt, then pat dry with paper towels.

Step 4

Lightly spray a baking sheet with olive oil spray. Place the eggplant slices on the sheet in a single layer, and lightly spray the tops with more olive oil. Bake for 20 minutes, flipping halfway through, until the slices are golden and tender.

Step 5

While the eggplant is baking, prepare the cheese mixture: In a bowl, combine the low-fat ricotta cheese, egg whites, chopped basil, 1/8 cup of the Parmesan cheese, salt, and black pepper. Stir well to mix.

Step 6

In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of baked eggplant slices over the sauce.

Step 7

Spread half of the ricotta mixture over the eggplant slices. Sprinkle with half of the low-fat mozzarella cheese.

Step 8

Add another layer of tomato sauce, followed by more eggplant slices, the remaining ricotta mixture, and another layer of mozzarella cheese.

Step 9

Finish with a top layer of tomato sauce and the remaining mozzarella cheese. Sprinkle the top with the remaining Parmesan cheese.

Step 10

Bake in the oven for 20 minutes until the top is bubbly and golden brown.

Step 11

Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Nutrition Facts

Serving size	(1987.9g)

Amount per serving	% Daily Value*
Calories	1283.1

Total Fat 47.7g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 0g
Cholesterol 174.2mg	0%
Sodium 3845.1mg	0%
Total Carbohydrate 131.7g	0%
Dietary Fiber 47.5g	0%
Total Sugars 73.6g
Protein 100.6g	0%

Vitamin D 0IU	0%
Calcium 2040.7mg	0%
Iron 13.5mg	0%
Potassium 4739.4mg	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: 31.6%

Protein: 29.6%

Carbs: 38.8%