Low Sodium Baked Aubergine with Garlic and Parmesan

Elevate your vegetable side dishes with this irresistible Low Sodium Baked Aubergine with Garlic and Parmesan recipe! Perfectly roasted aubergine slices are brushed with heart-healthy extra virgin olive oil and lightly seasoned with black pepper to highlight their natural flavor. Topped with a mouthwatering mixture of golden sautéed garlic, fresh parsley, zesty lemon, and just the right touch of Parmesan cheese, this dish is both flavorful and low in sodium, making it a balanced choice for any diet. The Parmesan topping melts into the tender aubergine, creating a golden, cheesy finish that’s nothing short of addictive. Ready in under an hour, this easy-to-follow recipe is the perfect choice for a healthy weeknight meal or as a stunning addition to your next dinner party spread. Garnish with extra parsley and serve warm for a dish that’s as wholesome as it is delicious!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Aubergine (Eggplant)
• 3 tablespoons Extra Virgin Olive Oil
• 4 large Garlic Cloves
• 0.5 teaspoon Freshly Ground Black Pepper
• 0.5 cup Parmesan Cheese
• 2 tablespoons Fresh Parsley
• 1 teaspoon Lemon Zest
• 1 tablespoon Unsalted Butter

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse and pat dry the aubergines. Slice them into 1/2-inch rounds, and place them on a baking sheet lined with parchment paper.

Step 3

In a small bowl, mix 2 tablespoons of the olive oil along with the freshly ground black pepper. Brush this mixture onto both sides of each aubergine slice.

Step 4

Arrange the aubergine slices in a single layer on the baking sheet. Bake in the preheated oven for about 20 minutes, flipping once halfway through, until they are golden brown and tender.

Step 5

Meanwhile, finely chop the garlic cloves and parsley. Melt the butter in a small skillet over medium heat and add the chopped garlic. Sauté for about 2-3 minutes until the garlic is fragrant and slightly golden.

Step 6

Remove the skillet from the heat and mix in the remaining tablespoon of olive oil, chopped parsley, lemon zest, and Parmesan cheese to form a fragrant topping.

Step 7

Once the aubergine slices are baked, remove them from the oven and evenly spoon the garlic-Parmesan topping over each slice.

Step 8

Return the baking sheet to the oven and bake for an additional 5-8 minutes, until the Parmesan is melted and lightly browned.

Step 9

Remove from the oven and let them cool slightly before serving.

Step 10

Serve warm, garnished with any leftover parsley. Enjoy your flavorful low sodium baked aubergine dish!

Nutrition Facts

Serving size	(843.8g)

Amount per serving	% Daily Value*
Calories	877.9

Total Fat 69.8g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat g
Cholesterol 75.5mg	0%
Sodium 346.0mg	0%
Total Carbohydrate 53.6g	0%
Dietary Fiber 22.7g	0%
Total Sugars 24.6g
Protein 25.1g	0%

Vitamin D 0IU	0%
Calcium 573.8mg	0%
Iron 2.6mg	0%
Potassium 1785.2mg	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: 66.6%

Protein: 10.6%

Carbs: 22.7%