Easy Cheesy Eggplant Casserole Food

WEIGHT WATCHER EASY CHEESY EGGPLANT CASSEROLE (3 WW POINTS)

Steps:

• Grill eggplant on George Foreman Grill for about 5-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350º for 30-35 minutes and serve hot.
• Serving Size : 4
• Per serving: 154 Calories; 6g Fat (32% calories from fat); 15g Protein; 12g Carbohydrate; 13mg Cholesterol; 473mg Sodium.

CHEESY EGGPLANT CASSEROLE

Steps:

• Peel and cube eggplant. Soak in salt water for 30 minutes.
• Combine chicken broth and cream of muchroom soup. Add stuffing mix and Parmesan cheese. Stir until stuffing is moistened.
• Saute' green pepper and onion in butter and 1 tablespoon oil. Remove pepper and onion from pan and drain. Drain eggplant, press down paper towels to absorb most of the moisture. Saute' eggplant until tender, stirring often. Season with salt and pepper. Add to stuffing mixture.
• Pour mixture into a buttered 2-quart baking dish. Top with cheese. Bake in a pre-heated 350-degree oven 30 to 45 minutes.
• So Good!

EASY CHEESY EGGPLANT CASSEROLE

Steps:

• Grill eggpland on grill for about 5-10 minute or until soft.
• Spray 8x8 baking pan with non stick spray. Put eggplant on bottom of pan.
• Spread spaghetti sauce over eggplant.
• Mix cottage cheese and mozzarella, spread over sauce. Sprinkle with Parmesan cheese.
• Bake at 350 for 30-35 min and serve hot.

CHEESY EGGPLANT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
• Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

CHEESY EGGPLANT CASSEROLE

Steps:

• Heat oven to 375°F.
• Layer half the eggplant, sauce and cheeses in 8-inch square baking dish sprayed with cooking spray; repeat layers.
• Bake 25 min. or until eggplant is tender.

CHEESY EGGPLANT BAKE

Steps:

• Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels. , In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture., In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes. , Bake, uncovered, at 350° for 25 minutes. Place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.

CHEESY EGGPLANT PARMESAN CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
• Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
• Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
• Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.