Eggplant Parmigiana Weight Watchers Recipes

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EGGPLANT PARMIGIANA - WEIGHT WATCHERS



Eggplant Parmigiana - Weight Watchers image

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

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

EGGPLANT PARMESAN



Eggplant Parmesan image

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

2 pound(s) Eggplant(s) medium thickness, cut in 1/2-in-thick slices
6 spray(s) Cooking spray
1 tsp(s) Fresh thyme chopped
0.75 tsp(s) Table salt divided
0.25 tsp(s) Black pepper freshly ground
2 tsp(s) Olive oil
2 large Uncooked shallot(s) finely chopped (1/2 c)
0.125 tsp(s) Crushed red pepper flakes or to taste
28 oz Canned tomatoes whole plum variety
0.75 cup(s) Part-skim ricotta cheese
6 tbsp(s) Grated parmigiano reggiano divided
0.25 cup(s) Fresh basil fresh, chopped
2 tbsp(s) Panko breadcrumbs
0.5 cup(s), shredded Part-skim mozzarella cheese shredded, divided

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

EGGPLANT PARMESAN WW 5 POINTS



Eggplant Parmesan Ww 5 Points image

An oven-fried version of Eggplant Parmesan that eliminates a lot of the fat. From Weight Watchers book--"Simply Delicious". 5 WW points per serving

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

WEIGHT WATCHER EASY CHEESY EGGPLANT CASSEROLE (3 WW POINTS)



Weight Watcher Easy Cheesy Eggplant Casserole (3 Ww Points) image

From angelfire.com! sounds yummy! Will update when I make!:) UPDATE!: 3-18-09 I really liked this. i added mushrooms and garlic(of course :) ) and it was great! It was fast to make and low in points what else could you ask for?

Provided by punkyluv

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup spaghetti sauce, Barilla
3/4 cup shredded lowfat mozzarella cheese
3/4 cup nonfat cottage cheese
2 tablespoons parmesan cheese (grated)
3/4 lb eggplant (slices 1/2-inch thick)

Steps:

  • Grill eggplant on George Foreman Grill for about 5-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350º for 30-35 minutes and serve hot.
  • Serving Size : 4
  • Per serving: 154 Calories; 6g Fat (32% calories from fat); 15g Protein; 12g Carbohydrate; 13mg Cholesterol; 473mg Sodium.

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