Low Sodium Basil Eggplant Parmesan

Total time1 hr 45 min

Prep time30 min

Cook time45 min

Golden, crackly breadcrumb-coated eggplant rounds are the heart of this bake, baked (not fried) until deeply golden and tender, then brushed with fragrant garlic-infused oil for extra flavor without any deep-frying mess. A rich crushed tomato sauce, simmered with basil, oregano, and a touch of sugar, gets layered between the eggplant slices along with melty mozzarella and nutty Parmesan for that classic bubbling, cheesy finish. Fresh basil scattered over the top right before serving adds a bright, herbaceous lift that ties the whole dish together. Every component here is built from scratch, so you know exactly what's going into your baking dish, making it a smart pick if you're keeping an eye on how much sodium ends up on your plate. It's comforting, saucy, and satisfying enough for a weeknight dinner, yet special enough to serve to guests who'd never guess it's a lighter, baked take on the classic. This one's a genuinely solid choice for anyone following a low added salt approach.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the eggplant

2 medium eggplants (about 2 lb total), sliced into ½-inch rounds
Eggplant Baby Eggplant Chinese Eggplant Organic - Eggplant Organic Eggplant
See all
1 tsp kosher salt, plus more for seasoning
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs
1 ½ cups gluten free breadcrumbs
½ cup grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp dried oregano
½ tsp black pepper
3 tbsp garlic-infused oil, divided

For the sauce

1 can (28 oz) crushed tomatoes
1 tbsp garlic-infused oil
½ tsp dried basil
½ tsp dried oregano
½ tsp sugar
salt and pepper to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For assembly

2 cups shredded dairy free mozzarella cheese

For serving

¼ cup fresh basil leaves (optional)

Instructions

1
Arrange the eggplant rounds in a single layer on a wire rack set over a large baking sheet. Sprinkle both sides generously with kosher salt and let stand for 30 minutes, until beads of moisture appear on the surface. Pat the slices thoroughly dry with paper towels.
2
Preheat the oven to 425°F (220°C). Line the baking sheet with parchment paper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!