Low Sodium Classic Eggplant Parmigiana

Savor the comforting taste of Italian cuisine with this Low Sodium Classic Eggplant Parmigiana, a lighter twist on the traditional favorite. Perfect for those watching their salt intake, this recipe uses unsalted crushed tomatoes, whole wheat breadcrumbs, and just the right blend of fresh basil, garlic, and oregano to deliver robust, aromatic flavors without sacrificing heart health. Tender eggplant slices are delicately breaded and baked to perfection, then layered with a homemade tomato sauce, gooey part-skim mozzarella, and a sprinkle of Parmesan for a cheesy, satisfying finish. This wholesome, family-friendly dish is both rich in taste and easy to prepare, taking just 25 minutes of prep time. Serve it with a crisp green salad or a slice of crusty whole-grain bread for a complete, guilt-free meal that’s perfect any night of the week!

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 3 tablespoons Olive Oil
• 4 cloves Garlic
• 28 ounces Crushed Tomatoes (no salt added)
• 0.5 cup Fresh Basil
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Ground Black Pepper
• 2 cups Part-Skim Mozzarella Cheese
• 0.5 cup Grated Parmesan Cheese
• 1 cup Whole Wheat Bread Crumbs (unsalted)
• 2 Eggs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the eggplants into 1/4-inch thick slices and lightly salt them. Let them sit for about 15 minutes to draw out excess moisture, then pat them dry with a paper towel.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 4

Add the crushed tomatoes, 1/4 cup of chopped fresh basil, dried oregano, and ground black pepper. Simmer for about 15 minutes to thicken the sauce, stirring occasionally.

Step 5

While the sauce is simmering, set up a breading station with two bowls: one with beaten eggs and another with whole wheat bread crumbs.

Step 6

Dip each eggplant slice in the beaten eggs, then coat with the breadcrumbs. Shake off any excess.

Step 7

Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium heat. Cook the breaded eggplant slices in batches, about 3 minutes per side, until golden brown. Transfer cooked slices to a paper towel-lined plate.

Step 8

Spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of eggplant slices over the sauce.

Step 9

Cover the eggplant with more tomato sauce, then sprinkle with some of the mozzarella and parmesan cheeses.

Step 10

Repeat layers until all the ingredients are used, finishing with a layer of tomato sauce topped with the remaining mozzarella and parmesan.

Step 11

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 13

Remove from the oven and let it rest for a few minutes. Once slighty cooled, sprinkle with remaining 1/4 cup fresh basil before serving.

Nutrition Facts

Serving size	(2567.6g)

Amount per serving	% Daily Value*
Calories	2240.9

Total Fat 106.4g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 5.0g
Cholesterol 544mg	0%
Sodium 4172.7mg	0%
Total Carbohydrate 206.9g	0%
Dietary Fiber 60.5g	0%
Total Sugars 83.4g
Protein 138.6g	0%

Vitamin D 82IU	0%
Calcium 2188.8mg	0%
Iron 13.2mg	0%
Potassium 5338.2mg	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: 40.9%

Protein: 23.7%

Carbs: 35.4%