Ww 2 Points Stuffed Eggplant Aubergine 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

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

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