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When you think of Eggplant Parmigiana, you usually think of fried eggplant and cheese. That screams high in fat and calories. This is a revamped recipe using no salt tomato sauce and limited cheese. This helps to reduce the sodium, while at the same time reducing calories. Although cheese can be very high in sodium, if you watch the amount you use, and don't eat the entire tin of eggplant parmigiana (!), you can have cheese in small amounts. Use a sprinkle in each layer of the eggplant. The taste of the cheese comes through without overloading on it. This will reduce the sodium dramatically.
By roasting the eggplant instead of frying, it cuts back on calories. Taste is added in by using a no salt blend on the eggplant when roasting, along with olive oil sprinkled on the eggplant. The recipe calls for the Kirkland No Salt Organic Seasoning, but recently I tried using FlavorGod Everything Seasoning, and that was delicious as well. I use the Nordicware Sheet pans to roast the eggplant, and I line them with parchment paper for an easy cleanup. Why fry if you can roast? It is so much healthier, and is also much less of a mess. Forget the oil splattered cooktop -- those days are gone! The roasting also has the added bonus of one less pot to clean! And you can never go wrong with that!
When you cut back on the cheese, use no salt tomato sauce, and roast the eggplant, you have a delicious, low fat, and low salt alternative. You can also double this recipe and freeze the extras for a quick, easy and healthy weeknight dinner.
You will not miss your standard Eggplant Parmigiana. I promise. Even my picky salt-loving kids eat this one, and don't even notice that it contains no salt added tomato sauce!
Roasted LoSo Eggplant Parmigiana
Tried this recipe?Mention @KosherLoSo or tag #KosherLoSo!Ingredients
- 15 Oz Hunt's No Salt Added Tomato Sauce
- 2 Medium Eggplant, peeled and sliced
- 1 Tbsp Olive Oil
- 1 Tsp Kirkland Signature Organic No-Salt Seasoning
- 1 Cup Natural and Kosher Pizza Blended Cheese
Instructions
- Preheat Oven to 400°
- Line a baking sheet with parchment paper
- Place the sliced eggplant on the baking sheet.
- Sprinkle Olive Oil and Kirkland Seasoning on the eggplant.
- Bake Eggplant for 20 minutes, Flip the eggplant and back another 20 minutes, or longer until soft.
- Pour 1/4 Cup Tomato Sauce in bottom of the pan. Layer eggplant.
- Sprinkle cheese on top of eggplant layer, and then a layer of sauce
- Continue to layer eggplant, sauce and cheese.
- Reduce oven temperature to 350°
- Cover with foil and bake for 30 minutes.