Best Eggplant Parmesan Ww 5 Points Recipes

Eggplant Parmesan Ww 5 Points image

Provided by AndreaVT96

Categories European

Time P3DT10m

Yield 6 serving(s)

Number Of Ingredients 16

2 large eggs
2 tablespoons skim milk
1 cup breadcrumbs, Italian-seasoned
1 1/2-2 lbs eggplants, unpeeled and cut into 1/4 in. slices
2 teaspoons extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1/4 cup dry red wine
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon sugar
1 cup part-skim shredded mozzarella cheese
3 tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 281.6, Fat 9.7, SaturatedFat 4, Cholesterol 79, Sodium 689.5, Carbohydrate 36.2, Fiber 8.5, Sugar 7.2, Protein 14.2

Eggplant Parmigiana - Weight Watchers image

Provided by Rhiannon Deux

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

cooking spray (1 spray)
1/3 cup Italian seasoned breadcrumbs
1 tablespoon grated parmesan cheese
1 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 medium raw eggplant
2 large egg whites, lightly beaten
1 1/2 cups canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded

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.

Nutrition Facts : Calories 179.9, Fat 5.9, SaturatedFat 3.3, Cholesterol 19.4, Sodium 882.3, Carbohydrate 20.7, Fiber 6.5, Sugar 8.2, Protein 13.2

Ww 2 Points - Eggplant (Aubergine) Parmesan image

Provided by mariposa13

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs eggplants (2)
3 egg whites
1 cup plain breadcrumbs
1/2 cup grated parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups canned crushed tomatoes
1/2 cup slivered fresh basil or 1 tablespoon dried basil
3/4 cup shredded part-skim mozzarella cheese, divided

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.