No Harm Eggplant Parm Ww Recipes

NO-HARM EGGPLANT PARM

Steps:

• Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
• In a blender or food processor, grind cereal into crumbs. Transfer to a very wide bowl and mix in seasonings.
• Place egg substitute in another very wide bowl.
• Cut eggplant lengthwise into 1/2-inch slices. Pat dry. One at a time, dunk eggplant slices in the egg substitute, shake to remove excess, and coat with crumbs. Evenly lay slices on the baking sheet.
• Bake for 30 minutes. Flip slices. Bake until crispy, about 10 minutes. Remove sheet, but leave oven on.
• Spray an 8-inch by 8-inch baking pan with nonstick spray. Spread 1/4 cup sauce along the bottom, and evenly top with half of the eggplant slices.
• Continue to layer ingredients in this order: 1/4 cup sauce, 1/2 cup mozzarella cheese, 2 tbsp. Parm-style topping, 1/4 cup sauce, remaining eggplant slices, remaining 1/4 cup sauce, remaining 1/2 cup mozzarella cheese, and remaining 2 tbsp. Parm-style topping.
• Cover pan with aluminum foil and bake for 25 minutes, or until hot. Devour!

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

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.

NO-FRY SHEET-PAN EGGPLANT PARMESAN

Steps:

• Preheat the oven to 450 degrees F.
• Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
• Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
• When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
• Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

EGGPLANT PARMIGIANA - WEIGHT WATCHERS

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.