Low Fat Hearty Eggplant Casserole

Indulge in comfort food without the guilt with this Low Fat Hearty Eggplant Casserole! This lighter twist on a classic brings together tender layers of perfectly browned eggplant, a rich tomato and vegetable sauce infused with aromatic garlic and Italian seasoning, and a blend of melted low-fat mozzarella and parmesan for a cheesy, satisfying finish. With its vibrant mix of eggplant, onion, red bell pepper, and diced tomatoes, this recipe is packed with wholesome, nutrient-rich ingredients while keeping fat content to a minimum. Ideal for weeknight dinners or meal prepping, this casserole is easy to prepare with just 20 minutes of hands-on time and bakes to bubbly perfection in under an hour. Serve it as a hearty vegetarian main or pair it with a side salad for a complete, crowd-pleasing meal!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 1 can non-stick cooking spray
• 1 large onion
• 3 cloves garlic
• 400 grams canned diced tomatoes
• 120 grams low-fat mozzarella cheese
• 30 grams Parmesan cheese
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium red bell pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Lay them on a baking sheet and lightly sprinkle both sides with salt. Let them sit for about 10 minutes to draw out moisture.

Step 3

Pat the eggplant slices dry with paper towels to remove the excess salt and moisture.

Step 4

Spray a large skillet with non-stick cooking spray and place over medium heat. Cook the eggplant slices in batches until lightly browned on both sides, about 3-4 minutes per side. Transfer them to a plate and set aside.

Step 5

Dice the onion and the red bell pepper, and mince the garlic.

Step 6

Respray the skillet with non-stick cooking spray and add the diced onion, garlic, and red bell pepper. Sauté for 5 minutes, or until the onion becomes translucent.

Step 7

Add the canned diced tomatoes (with their juice) and Italian seasoning. Stir to combine, and simmer for 10 minutes to let the flavors meld.

Step 8

Lightly spray a baking dish with non-stick cooking spray.

Step 9

Spread a thin layer of the tomato and vegetable sauce on the bottom of the baking dish.

Step 10

Arrange half of the eggplant slices over the sauce.

Step 11

Sprinkle half of the low-fat mozzarella cheese over the eggplant.

Step 12

Add another layer of the sauce, followed by another layer of eggplant slices.

Step 13

Top with the remaining sauce, the rest of the mozzarella cheese, and finally sprinkle the Parmesan cheese on top.

Step 14

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 15

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Step 16

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

Nutrition Facts

Serving size	(2003.9g)

Amount per serving	% Daily Value*
Calories	2564.7

Total Fat 199.4g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 94.7mg	0%
Sodium 5008.6mg	0%
Total Carbohydrate 103.6g	0%
Dietary Fiber 43.4g	0%
Total Sugars 60.0g
Protein 59.5g	0%

Vitamin D 0IU	0%
Calcium 1195.8mg	0%
Iron 8.2mg	0%
Potassium 3658.9mg	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: 73.3%

Protein: 9.7%

Carbs: 16.9%