WEIGHT WATCHERS EGGPLANT PARMIGIANA
Weight Watchers Eggplant Parmigiana Recipe - A low calorie version of the classic Italian dinner. 3 WW Freestyle Points and 6 Smart Points
Provided by Nesting Lane
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees F. Coat 13x9 inch baking dish with Pam; set aside.
- In a medium mixing bowl, mix Italian seasoning, Parmesan cheese, garlic powder, and bread crumbs; set aside
- Remove eggplant skin and cut off the ends; slice into approx 1/2 inch slices.
- Place egg whites in a shallow dish. Dip eggplant into egg whites, and then into the dry mixture.
- Place on nonstick cookie sheet, and bake until lightly browned. Approx 20 - 25 minutes. Flip halfway through.
- In the prepared baking dish, layer eggplant, 1/3 of the tomato sauce, 1/3 of the cheese repeating twice more.
- Place in the oven and bake until cheese is bubbly and melted. Approx 10 minutes.
Nutrition Facts : Calories 179.9 kcal, ServingSize 1 serving
EGGPLANT PARMESAN
This version of the Italian favorite hits all the right cheesy, saucy notes for just a fraction of the calories and fat. Cooking the tomato sauce with shallots and crushed red pepper flakes assures a well-seasoned casserole, and the herb and panko finish keeps the cheesy topping on the lighter side. Eggplant can be bitter, so if time permits, salt the slices on both sides prior to roasting, place them in a colander, and allow to drain a bit of their juices. Rinse and pat dry well before you spray and season the slices for roasting. Then continue as directed. Pair this hearty dish with a bright spinach salad or a classic vegetarian antipasto platter.
Categories Dinner
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place racks in upper and lower thirds of oven and preheat to 425°F. Line 2 large baking sheets with parchment paper. Sprinkle eggplant slices on both sides with 2 tsp salt. Place eggplant slices in colander to drain a bit of their juices, about 30 minutes. Rinse and pat dry well. Generously coat both sides of eggplant with nonstick spray and divide between prepared baking sheets, arranging in even layer. Season with thyme, 1⁄4 tsp salt, and black pepper, pressing so seasonings adhere. Roast, turning slices and rotating pans from top to bottom halfway through, until eggplant is golden brown and very tender, 20 to 25 minutes.
- Meanwhile, in large skillet, heat oil over medium. Add shallots and crushed red pepper and cook, stirring often, until softened, 4 to 5 minutes. Add tomatoes and 1⁄4 tsp salt and bring to boil over high heat, stirring and mashing with wooden spoon to break up tomatoes. Reduce heat to medium and cook, uncovered, stirring occasionally, until sauce thickens, about 20 minutes.
- In medium bowl, stir ricotta, basil, 1⁄4 cup Parmesan, and remaining 1⁄4 tsp salt. In small bowl, stir breadcrumbs and remaining 2 tbsp Parmesan.
- Increase oven temperature to 450°F. Lightly coat 10-inch square baking dish with nonstick spray. Spread 1⁄2 cup sauce in bottom of dish and top with single layer of eggplant. Dot eggplant with 1⁄2 cup ricotta. Top with 1⁄4 cup mozzarella, 10 to 12 slices of eggplant, 1 cup sauce, and remaining 1⁄2 cup ricotta. Top with remaining eggplant, 1⁄4 cup mozzarella, and sauce. Sprinkle with breadcrumbs. Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand for 5 minutes before slicing into 6 pieces.
- Serving size: 1 piece
Nutrition Facts : Calories 105 kcal
WEIGHT WATCHER EASY CHEESY EGGPLANT CASSEROLE (3 WW POINTS)
From angelfire.com! sounds yummy! Will update when I make!:) UPDATE!: 3-18-09 I really liked this. i added mushrooms and garlic(of course :) ) and it was great! It was fast to make and low in points what else could you ask for?
Provided by punkyluv
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray. Combine the flour, oregano, and pepper in a wide, shallow bowl or pie plate. Beat the eggs in another wide, shallow bowl, and put the bread crumbs in a third bowl.
- Working one slice at a time, coat the eggplant with the flour. Dip into the egg to coat, then dredge in the bread crumbs. Repeat with the remaining eggplant slices. Place the slices in a single layer on the prepared baking sheet and lightly spray the slices with nonstick spray. Bake 10 minutes; turn and bake until golden brown, about 10 minutes more; set aside to cool slightly.
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