Ww 2 Points Stuffed Eggplant Aubergine Food

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.

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.

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.

PASTA WITH EGGPLANT (AUBERGINE)

Steps:

• Heat 3 tablespoons of the olive oil in a large, deep skillet.
• Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
• Meanwhile, cook the ziti according to package directions.
• When it is al dente, drain.
• Remove the eggplant from the saute pan.
• Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
• Add the tomatoes and crush them with your fingers.
• Add the cooked eggplant cubes and the olives.
• Cook and stir 15 minutes, until sauce is thick.
• Season with salt and pepper.
• Stir in the basil.
• Cook 2 minutes.
• Add the ziti to the sauce and stir to combine.
• Serve hot.