Weight Watchers Two Cheese Eggplant Rolls 5 Points Food

WEIGHT WATCHERS TWO-CHEESE EGGPLANT ROLLS (5 POINTS)

Steps:

• Preheat oven to 350°F Spray 9 x 13 inch baking dish with olive oil nonstick spray.
• Meanwhile, sprinkle both sides of eggplant with salt; place on large baking sheet and let stand 30 minutes.
• Pat salted eggplant dry with paper towels. Rinse and dry baking sheet. Spray both sides of eggplant with olive oil nonstick spray; place on baking sheet. Bake until eggplant softens, about 20 minutes. Let eggplant cool on baking sheet, about 15 minutes.
• To make filling, combine ricotta, mozzarella, egg substitute, parsley, pepper, and allspice, in a large bowl.
• Spread 1/4 cup filling over each eggplant slice and roll up. Place rolls, seam side down, in baking dish. Pour marinara sauce over rolls and bake until rolls are heated through and sauce is bubbly, about 25 minutes.
• If freezing: Let cool. Wrap well in plastic wrap and freeze up to 2 months. To serve, thaw in refrigerator overnight. Cover with wax paper and microwave for 5 minutes. Uncover and heat for an additional 3 minutes.

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.

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.