Low Sodium Eggplant Parmesan

Delight in the classic comfort of Eggplant Parmesan with a heart-healthy twist in this Low Sodium Eggplant Parmesan recipe. Perfectly crisp, oven-baked eggplant slices are coated in a flavorful panko and Parmesan crust seasoned with garlic, onion, and Italian herbs. Layered with a zesty low-sodium marinara and melty mozzarella, this dish offers all the indulgence without the excess salt. The golden-bubbly finish is crowned with fresh basil, creating a wholesome, satisfying meal that’s as pleasing to the eyes as it is to the palate. Ready in just an hour, this low-sodium take on a traditional favorite is an excellent option for anyone seeking to enjoy comfort food without compromise. Pair it with a side salad or whole-grain pasta for a complete, balanced meal.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 2 large Eggs
• 2 tablespoons Water
• 1 cup Panko breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 cups Low-sodium marinara sauce
• 1 cup Mozzarella cheese, shredded
• 0.25 cup Fresh basil leaves

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Step 2

Slice the eggplants into 1/4-inch rounds.

Step 3

In a shallow bowl, beat the eggs with 2 tablespoons of water to create an egg wash.

Step 4

In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, and black pepper.

Step 5

Dip each eggplant slice into the egg wash, letting any excess egg drip off, then dredge it in the breadcrumb mixture, pressing down to ensure it sticks. Place the coated slices on the prepared baking sheet.

Step 6

Drizzle approximately 2 tablespoons of olive oil over the eggplant slices to help them crisp up.

Step 7

Bake in the preheated oven for 20 minutes, then flip the slices and bake for an additional 10 minutes, until crisp and golden brown.

Step 8

While the eggplant bakes, heat the low-sodium marinara sauce in a small saucepan over low heat.

Step 9

Once the eggplant is baked, spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

Step 10

Layer half of the baked eggplant slices over the sauce, then top with half of the remaining marinara sauce and half of the mozzarella cheese.

Step 11

Repeat the layering with the remaining eggplant, marinara sauce, and mozzarella cheese.

Step 12

Bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 13

Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1762.6g)

Amount per serving	% Daily Value*
Calories	1631.9

Total Fat 84.9g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 500mg	0%
Sodium 3129.6mg	0%
Total Carbohydrate 153.1g	0%
Dietary Fiber 40.2g	0%
Total Sugars 63.4g
Protein 78.1g	0%

Vitamin D 82IU	0%
Calcium 1528.2mg	0%
Iron 12.1mg	0%
Potassium 4084.4mg	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: 45.2%

Protein: 18.5%

Carbs: 36.3%