No Harm Eggplant Parm Food

NO-HARM EGGPLANT PARM

Steps:

• Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
• In a blender or food processor, grind cereal into crumbs. Transfer to a very wide bowl and mix in seasonings.
• Place egg substitute in another very wide bowl.
• Cut eggplant lengthwise into 1/2-inch slices. Pat dry. One at a time, dunk eggplant slices in the egg substitute, shake to remove excess, and coat with crumbs. Evenly lay slices on the baking sheet.
• Bake for 30 minutes. Flip slices. Bake until crispy, about 10 minutes. Remove sheet, but leave oven on.
• Spray an 8-inch by 8-inch baking pan with nonstick spray. Spread 1/4 cup sauce along the bottom, and evenly top with half of the eggplant slices.
• Continue to layer ingredients in this order: 1/4 cup sauce, 1/2 cup mozzarella cheese, 2 tbsp. Parm-style topping, 1/4 cup sauce, remaining eggplant slices, remaining 1/4 cup sauce, remaining 1/2 cup mozzarella cheese, and remaining 2 tbsp. Parm-style topping.
• Cover pan with aluminum foil and bake for 25 minutes, or until hot. Devour!

NO FRY EGGPLANT PARM

Steps:

• Preheat oven to 425.
• Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer.
• Spray the top of eggplant slices.
• Bake on center rack for 25 minutes
• In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat.
• You will probably get about 3 layers. End with cheese topping.
• At this point, you can cover and refrigerate until you are ready to bake, OR:.
• Bake at 350 for 30 minutes.
• Serve with salad and crusty bread, or over pasta, or use as sandwich filling.

NO-FRY SHEET-PAN EGGPLANT PARMESAN

Steps:

• Preheat the oven to 450 degrees F.
• Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
• Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
• When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
• Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

" NO HARM EGGPLANT PARM" WW

Steps:

• Preheat oven to 375°. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs.
• Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on.
• Spread 1/4 cup of sauce over the bottom of an 8x8-inch baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts).
• Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters.

WW NO FUSS EGGPLANT (AUBERGINE) PARM

Steps:

• Saute or nuke the beef & drain.
• Cut eggplant in half the long way. Put the cut side down, then very, very thinly slice it. (I use a Mandoline).
• Put a thin layer of sauce in a 9x13 glass pan.
• Layer the ingredients as follows: 1/2 the eggplant, all of the beef, 1/2 of the sauce, the other 1/2 of the eggplant, the rest of the sauce, top with all of the cheese.
• Cover with an inverted dish. Nuke 20 minutes, then let it sit 5-10 minutes.