Best Eggplant Parmigiana Weight Watchers Recipes
EGGPLANT PARMIGIANA - WEIGHT WATCHERS
Make and share this Eggplant Parmigiana - Weight Watchers recipe from Food.com.
Provided by Rhiannon Deux
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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
EGGPLANT PARMESAN
This version of the Italian favorite hits all the right cheesy, saucy notes for just a fraction of the calories and fat. Cooking the tomato sauce with shallots and crushed red pepper flakes assures a well-seasoned casserole, and the herb and panko finish keeps the cheesy topping on the lighter side. Eggplant can be bitter, so if time permits, salt the slices on both sides prior to roasting, place them in a colander, and allow to drain a bit of their juices. Rinse and pat dry well before you spray and season the slices for roasting. Then continue as directed. Pair this hearty dish with a bright spinach salad or a classic vegetarian antipasto platter.
Categories Dinner
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
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
Nutrition Facts : Calories 105 kcal
EGGPLANT PARMESAN
This Italian favourite hits all the right cheesy, saucy notes for just a fraction of the calories and fat.
Categories Dinner,Lunch
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 121 kcal
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