Ww 2 Points Eggplant Aubergine Parmesan Recipes

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WW 2 POINTS - EGGPLANT (AUBERGINE) PARMESAN



Ww 2 Points - Eggplant (Aubergine) Parmesan image

From a low-fat recipe website. I've never tried any kind of eggplant before, so please rate this if you try it! Update: I am updating this in regards to the comment about this being 5 points instead of 2... this recipe was listed as being 2 points from the source I got it from. I have noticed that the nutritional listing on recipezaar is not completely accurate. So, please decide for yourself how you want to calculate this, but I have posted several recipes directly from ww with the points value that they list it as, but if you try to calculate it based on the nutrition info zaar gives you then you will get a different reading. Just FYI

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.

Nutrition Facts : Calories 225.4, Fat 8.2, SaturatedFat 4.6, Cholesterol 25.5, Sodium 659.4, Carbohydrate 23.1, Fiber 6.1, Sugar 5.2, Protein 16

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

Steps:

  • preheat oven to 350 degrees.
  • mix egg and milk together in bowl, blend.
  • heat olive oil in med frying pan.
  • dip eggplant slices into egg/milk mixture.
  • dip eggplant into breadcrumbs.
  • place 4 slices at a time, into olive oil in frying pan.
  • fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
  • remove eggplant from skillet, and place on paper towels to drain excess oil.
  • repeat dipping and frying proces with other 4 eggplant slices.
  • place 1/2 cup spaghetti sauce into 9x13 casserole dish.
  • place eggplant into bottom of cassserole.
  • pour spaghetti sauce over top of eggplant.
  • sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
  • bake in 350 degree oven for 30 minutes or until cheese is melted.
  • serve over pasta if desired.

Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1

WW 2 POINTS STUFFED EGGPLANT (AUBERGINE)



Ww 2 Points Stuffed Eggplant (Aubergine) image

Make and share this Ww 2 Points Stuffed Eggplant (Aubergine) recipe from Food.com.

Provided by Parrot Head Mama

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 -4 ounces baby eggplants
1 teaspoon olive oil
1 tablespoon chopped onion
1 tablespoon chopped bell pepper
1 minced garlic clove
1/4 cup part-skim ricotta cheese
1 egg
2 tablespoons seasoned dry bread crumbs
2 ounces shredded fat free mozzarella cheese
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut eggplants in half lengthwise, scoop out pulp and chop, reserve shells.
  • Heat oven to 350 dregrees.
  • In small skillet, heat oil and add onion, pepper, chopped eggplant pulp, garlic and saute til tender.
  • Remove from heat, stir in ricotta, then egg, then breadcrumbs, then seasonings.
  • Spray 10x6 pan and spoon mixture into each eggplant shell.
  • Place shells in pan.
  • Bake about 25 minutes.
  • Remove and sprinkle each with mozzaerlla.
  • Broil until cheese is melted.

Nutrition Facts : Calories 91, Fat 3.8, SaturatedFat 1.4, Cholesterol 60.2, Sodium 351.4, Carbohydrate 5.4, Fiber 1.1, Sugar 1.1, Protein 8.6

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Provided by Elly in Canada

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

Steps:

  • Slice eggplant into rounds at least 1/4 inch thick.
  • Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
  • In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
  • Repeat until all ingredients are used.
  • Bake in a 375 degree oven until the casserole is bubbling.
  • Remove from oven and let rest for 5-10 minutes before serving.

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

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