Low Sodium Cheesy Baked Aubergine

Indulge in the rich and comforting flavors of this Low Sodium Cheesy Baked Aubergine—a healthier twist on a classic Italian-inspired dish. This recipe layers tender, pan-seared aubergine rounds with a creamy blend of ricotta, low-sodium mozzarella, and freshly grated parmesan, all smothered in a fragrant, herb-infused tomato sauce. Perfect for those watching their sodium intake, this dish skips the salt without sacrificing flavor, thanks to the robust addition of garlic, basil, oregano, and thyme. The golden, bubbly cheese topping and hearty texture make it an irresistible main course or a show-stopping vegetarian side. Ready in just over an hour, this wholesome recipe is sure to become a weeknight favorite!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large aubergines (eggplants)
• 1 cup ricotta cheese
• 0.25 cup parmesan cheese, grated
• 1 cup low sodium mozzarella cheese, shredded
• 2 tablespoons olive oil
• 0.5 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes (unsalted)
• 0.5 teaspoon black pepper
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the aubergines into 1/2 inch thick rounds. Lay them on a clean surface and lightly sprinkle with black pepper to taste.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the aubergine slices and cook until golden brown on each side, about 4 minutes per side. Set aside and repeat with the remaining olive oil and aubergines.

Step 4

In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Add the crushed tomatoes, oregano, thyme, and more black pepper if needed. Stir and let simmer for about 10 minutes until slightly thickened.

Step 5

In a medium bowl, combine the ricotta cheese, half of the parmesan, and half of the chopped basil. Mix well.

Step 6

In a large baking dish, spread a layer of the tomato sauce on the bottom. Arrange a layer of aubergine slices over the sauce.

Step 7

Spread half of the ricotta mixture over the aubergines, then sprinkle with a quarter of the mozzarella.

Step 8

Repeat the layers, finishing with a layer of tomato sauce topped with the remaining mozzarella and parmesan cheese.

Step 9

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

Step 10

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

Step 11

Let the baked aubergine rest for about 5 minutes before serving. Garnish with the remaining fresh basil.

Nutrition Facts

Serving size	(1561.0g)

Amount per serving	% Daily Value*
Calories	1303.4

Total Fat 86.0g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 250.8mg	0%
Sodium 817.3mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 33.6g	0%
Total Sugars 36.5g
Protein 77.0g	0%

Vitamin D 0IU	0%
Calcium 2272.5mg	0%
Iron 9.8mg	0%
Potassium 2960.5mg	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: 54.3%

Protein: 21.6%

Carbs: 24.1%