Ww No Fuss Eggplant Aubergine Parm Food

SIMPLE EGGPLANT PARM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the eggplant halves cut-side up on a rimmed baking sheet. Using the tip of a knife, score the flesh of the eggplant, being careful not to cut all the way through. Rub them evenly with 2 tablespoons olive oil and season with the salt. Roast until tender, 15 to 20 minutes.
• Remove the eggplant from the oven and divide the marinara evenly over the halves. Sprinkle with the mozzarella. Mix together the breadcrumbs, Parmesan and remaining 2 tablespoons olive oil in a small bowl. Top the eggplant with the breadcrumb mixture and return to the oven until golden brown and bubbly, about 12 minutes. Sprinkle with the basil and pepper flakes.

EGGPLANT PARMESAN

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

LIGHTER EGGPLANT PARMESAN

Steps:

• Start by making the sauce if you don't have any already made.
• Preheat oven to 450°F. Spray 2 sheet pans with oil.
• While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
• Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
• Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
• Heat the oven to 400F.
• Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
• Remove foil and bake an additional 10 minutes.
• Take it out of the oven and let it sit about 10 minutes before cutting.

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:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

EASY EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.

NONNA CONTI'S EGGPLANT / AUBERGINE PARMESAN (NO BREADCRUMBS)

Steps:

• Peel the eggplant and cut it into paper -thin slices.
• Layer the slices in a colander, lightly salting each layer and sit a plate on top, touching the eggplant. Put a heavy can on top of the plate and let the eggplant drain for about an hour, then rinse off the salt and pat the slices dry.
• Preheat the over to 400°F.
• Beat the eggs in a pie pan and season with salt and pepper.
• Pour enough olive oil into a 10 or 12 inch frying pan to reach a depth of 1/4 inch and heat it over medium-high heat.
• Working with a few slices at a time, dip the eggplant into the edd, let the excess egg drip off and the slide the pieces into the hot oil.
• Cook on each side just until golden brown then remove and drain on paper towels or brown paper bags. (Watch the eggplant carefully; the thin slices will cook very quickly.).
• Layer the eggplant and Marinara Sauce in a shallow baking dish, ending with a film of sauce on top.
• Sprinkle the cheese evenly over the sauce and bake for 10 minutes.
• Serve hot or at room temperature.

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.