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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 183.7
  • Total Fat: 6.5 g
  • Cholesterol: 19.1 mg
  • Sodium: 103.3 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 10.8 g

View full nutritional breakdown of Low Sodium Eggplant Casserole calories by ingredient
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Low Sodium Eggplant Casserole

Submitted by: TKD2972


Number of Servings: 6

Ingredients

    2 eggplant eggplant, raw, peeled
    1/2 cup Water
    4 oz Mushrooms, Sliced
    1/2 cup Onions, Sliced
    1 cloves Garlic Clove
    3 tbsp Basil, Fresh
    1/2 tsp Pure Ground Black Pepper
    2 1/2 cup Traditional Pasta Sauce, No Salt Added
    1 1/2 cup Part-Skim Ricotta Cheese

Directions

1. Cut the eggplants crosswise into 3/8"-thick slices. Layer the slices in an 11" x 7" glass baking dish. Sprinkle with 1/4 cup of the water. Cover loosely with wax paper and microwave on high power for 7 minutes. Redistribute the pieces, moving the soft ones to the center of the dish. Cover with wax paper and microwave on high power for 8 minutes longer, or until all the slices are softened.

2. Drain the eggplants. Transfer to a platter lined with several layers of paper towels. Cover with more towels and press out the excess liquid. Set aside.

3. In a 2-quart casserole, combine the mushrooms, onion, and garlic. Add the remaining 1/4 cup water. Cover with a lid and microwave on high power for 4 minutes. Stir well, cover, and microwave on high power for 4 minutes longer, or until softened. Drain well and stir in the basil and pepper.

4. Preheat the oven to 350F. Coat the 11" x 7" baking dish with cooking spray.

5. Spread 1 cup of the spaghetti sauce on the bottom of the baking dish. Top with half of the eggplant slices and all of the onion mixture. Add 1 cup of the remaining spahgetti sauce, 3/4 cup of the ricotta, and 1/4 cup of the Parmesan. Top with the remaining eggplant, the remaining 1/2 cup tomato sauce, the remaining 3/4 cup ricotta, and the remaining 1/4 cup Parmesan.

6. Bake for 20 minutes, or until bubbly. Let the casserole stand for 10 minutes before serving.

NOTE: If sodium is not an issue, you can substitute Mozzerella for the Ricotta, and top with 1/2 cup Parmesan.




Number of Servings: 6

Recipe submitted by SparkPeople user TKD2972.






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