Best Weight Watcher Easy Cheesy Eggplant Casserole 3 Ww Points Recipes

Easy Cheesy Eggplant Casserole image

Provided by Kristiina

Time 2m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup spaghetti sauce
3/4 cup shredded lowfat mozzarella cheese
3/4 cup fat-free cottage cheese
2 tablespoons parmesan cheese, grated
3/4 lb eggplant, sliced 1/2 inch thick

Steps:

Grill eggpland on grill for about 5-10 minute or until soft.
Spray 8x8 baking pan with non stick spray. Put eggplant on bottom of pan.
Spread spaghetti sauce over eggplant.
Mix cottage cheese and mozzarella, spread over sauce. Sprinkle with Parmesan cheese.
Bake at 350 for 30-35 min and serve hot.

Nutrition Facts : Calories 78.6, Fat 1.8, SaturatedFat 0.7, Cholesterol 4.7, Sodium 260.9, Carbohydrate 11.2, Fiber 3.7, Sugar 5.3, Protein 5.2

Cheesy Eggplant Casserole image

Provided by bweller1

Categories Vegetable

Time 1h

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 11

1 -2 large eggplant, peeled and cut into 1/2-inch cubes, about 8 cups
2 cups chicken broth
1 (10 1/4 ounce) can cream of mushroom soup
1 cup seasoned stuffing mix
3 tablespoons grated parmesan cheese
1 small green pepper, chopped
1/2 cup chopped onion
1 tablespoon butter
cooking oil
salt and pepper
1 -2 cup shredded cheddar cheese

Steps:

Peel and cube eggplant. Soak in salt water for 30 minutes.
Combine chicken broth and cream of muchroom soup. Add stuffing mix and Parmesan cheese. Stir until stuffing is moistened.
Saute' green pepper and onion in butter and 1 tablespoon oil. Remove pepper and onion from pan and drain. Drain eggplant, press down paper towels to absorb most of the moisture. Saute' eggplant until tender, stirring often. Season with salt and pepper. Add to stuffing mixture.
Pour mixture into a buttered 2-quart baking dish. Top with cheese. Bake in a pre-heated 350-degree oven 30 to 45 minutes.
So Good!

Nutrition Facts : Calories 109.8, Fat 7.2, SaturatedFat 4.3, Cholesterol 20.3, Sodium 317.8, Carbohydrate 5.8, Fiber 2.7, Sugar 2.5, Protein 6.4

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