Eggplant Parmesan Ww 5 Points Food

EGGPLANT PARMIGIANA - WEIGHT WATCHERS

Steps:

• Preheat oven to 350°F Coat a 9 X 13-inch baking dish with cooking spray; set aside.
• Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
• Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
• Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

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.

LIGHTER EGGPLANT PARMESAN

Steps:

• Start by making the sauce if you don't have any already made.
• Preheat oven to 450°F. Spray 2 sheet pans with oil.
• While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
• Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
• Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
• Heat the oven to 400F.
• Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
• Remove foil and bake an additional 10 minutes.
• Take it out of the oven and let it sit about 10 minutes before cutting.

EGGPLANT PARMESAN

Steps:

• Adjust oven racks to divide oven into thirds. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
• Generously coat both sides of eggplant with cooking spray; divide among prepared baking sheets, arranging each batch in an even layer. Season with thyme, 1/4 tsp salt and ground pepper, pressing to adhere. Roast until golden brown and very tender, 20-25 minutes, turning eggplant and rotating pans halfway through.
• Meanwhile, heat oil in large skillet over medium heat. Add shallots and red pepper flakes; cook, stirring often, until softened, 4-5 minutes. Add tomatoes and 1/4 tsp salt; bring to a boil over high heat, stirring to break up tomatoes with a spoon. Reduce heat to medium; cook, uncovered, until thickened, about 20 minutes.
• In a medium bowl, stir together ricotta, 1/4 c Parmesan, basil and remaining 1/4 tsp salt. In a small bowl, stir together panko and remaining 2 Tbsp Parmesan.
• Increase oven to 450°F. Lightly coat a 10-inch square baking dish with cooking spray. Spread 1/2 c sauce in bottom of prepared dish; top with a single layer of eggplant (10-12 slices). Dot eggplant with 1/2 c ricotta mixture. Top evenly with 1/4 c mozzarella, 10-12 slices eggplant, 1 c sauce and remaining 1/2 c ricotta mixture. Repeat layering with remaining eggplant, 1/4 c mozzarella and remaining sauce. Sprinkle evenly with panko mixture.
• Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand 5 minutes before slicing into 6 pieces.

EGGPLANT PARMESAN WW 5 POINTS

Steps:

• Preheat oven to 375 degrees. Spray 2 baking sheets and a 9x13 inch baking dish with nonstick spray.
• Lightly beat eggs and milk in shallow bowl. Place bread crumbs in another shallow bowl. Dip eggplant in egg mixture, then in breadcrumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until eggplant is softened and lightly browned, about 25 minutes.
• Meanwhile, heat a nonstick Dutch oven. Swirl in oil, then add onion and garlic. Saute until golden, about 7 minutes Add crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring mixture to boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes.
• Spoon about 1/3 of tomato sauce in bottom of baking dish. Top with a layer of half the eggplant, then another 1/3 of sauce, then another layer of remaining eggplant, then the remaining sauce. Sprinkle w/ mozzarella and Parmesan cheeses, and bake uncovered until the dish is hot and bubbling and cheese is golden, about 20 minutes Let stand 5 minutes before serving.

WW 2 POINTS - EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 375*F.
• Spray 2 large baking sheets and a 12x8 inch baking dish with nonstick cooking spray and set aside.
• Cut egg plant crosswise into 1/2 inch thick slices.
• In medium bowl, whisk egg whites with 3 tablespoons water until frothy.
• In shallow dish, combine bread crumbs, 1/4 cup of the parmesan cheese, salt and pepper. Dip eggplant into egg white mixture then coat both sides with bread crumb mixture. Arrange slices in single layer on the prepared baking sheets.
• Bake 20 minutes, turn eggplant slices over, then bake another 20 minutes or until golden and very tender when pierced with a knife. In medium bowl, combine tomatoes and basil. Spread about 1 cup of sauce in bottom of prepared baking dish.
• Lay half of the eggplant slices over sauce, overlapping them slightly.
• Spoon 1 cup of remaining sauce over eggplant, then sprinkle with 1/2 cup of the mozzarella.
• Arrange remaining egg plant slices on top, pressing down into an even layer.
• Top with remaining sauce, mozzarella, and the remaining parmesan cheese.
• Bake, uncovered, 25 to 30 minutes or until bubbly and browned.