Ww 2 Points Eggplant Aubergine Parmesan Food

BALSAMIC EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 400°F.
• Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
• Coat large cookie sheet with vegetable cooking spray.
• Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
• Bake 15 minutes per side or until fork-tender.
• Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
• Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
• Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
• Makes approximately 2 1/2 cup sauce.
• Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
• Spoon one third of the sauce into shallow 2-quart baking dish.
• Arrange half the eggplant over sauce.
• Spoon half the remaining sauce over eggplant.
• Sprinkle on half of the mozzarella.
• Layer again with remaining eggplant, sauce and mozzarella.
• Top with parmesan.
• Cover with foil and bake 30 minutes.
• Bake uncovered 15 to 20 minutes more, until bubbly.
• Let stand 15 minutes before serving for easier cutting.
• Enjoy!

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.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

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.

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.

WW 2 POINTS - JAPANESE GRILLED EGGPLANT (AUBERGINE)

Steps:

• Preheat outdoor grill, stove-top grill pan or broiler.
• Coat eggplant with cooking spray. (Note: If you can't find any Japanese eggplants, buy regular eggplants that are small in size.).
• Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
• Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended.
• Drizzle over grilled eggplant and sprinkle with scallions.
• 2 points per serving - Yields about 3/4 cup per serving.

EV'S EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim and wash eggplant; do not remove skin.
• Cut crosswise into ¼ inch slices.
• Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
• Preheat oven to 400 degrees F.
• Lightly oil a 12 x 8 inch baking dish.
• Rinse eggplant and pat dry.
• Beat eggs in shallow bowl.
• Spread half of the breadcrumbs on large platter.
• Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
• Place slices as they are breaded onto a baking sheet.
• Heat ¼ cup of olive oil in large skillet over medium-high heat until rippling.
• Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
• Transfer to paper toweling to drain as the slices become done.
• Continue, adding more oil if necessary.
• When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
• Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
• Remove from heat.
• Make a layer of half the eggplant slices in baking dish.
• Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
• Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
• Bake until hot and bubbly, about 20-25 minutes.
• Let stand 10 minutes before serving.

EGGPLANT (AUBERGINE) PARMESAN - VEGAN

Steps:

• Preheat oven to 350 degrees F.
• In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
• Place flour, water or soymilk, bread crumbs each in separate bowls.
• Heat olive oil in med frying pan.
• Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
• Place 4 slices at a time, into olive oil in frying pan.
• Fry eggplant on each side or until golden brown.
• Place on paper towels to drain excess oil.
• In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
• Layer eggplant, tofu-spinach mixture and sauce.
• Repeat till all ingredients are done.
• Sprinkle cheese and bake for 30-45 minutes.

WW 2 POINTS STUFFED EGGPLANT (AUBERGINE)

Steps:

• Cut eggplants in half lengthwise, scoop out pulp and chop, reserve shells.
• Heat oven to 350 dregrees.
• In small skillet, heat oil and add onion, pepper, chopped eggplant pulp, garlic and saute til tender.
• Remove from heat, stir in ricotta, then egg, then breadcrumbs, then seasonings.
• Spray 10x6 pan and spoon mixture into each eggplant shell.
• Place shells in pan.
• Bake about 25 minutes.
• Remove and sprinkle each with mozzaerlla.
• Broil until cheese is melted.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 350 degrees F.
• Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet.
• Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack.
• Repeat for each round of eggplant and then bake in oven for 15 minutes.
• While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat.
• Add onion and garlic and sauté until soft, about 1 1/2 minutes.
• Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
• Remove eggplant from oven and leave oven at 350 degrees F.
• Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds.
• Pour the tomato sauce over the eggplant and top with the cheeses.
• Bake for 30 minutes until cheese is soft and bubbly.
• Remove from oven and let stand for 5 minutes before serving.