WEIGHT WATCHERS EGGPLANT PARMESAN RECIPE RECIPES
LIGHTER EGGPLANT PARMESAN (NO FRYING, NO BREADCRUMBS ...
This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.
Provided by Gina
Categories Dinner
Total Time 90 minutes
Prep Time 20 minutes
Cook Time 70 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Start by making the sauce if you don't have any already made.
- Preheat oven to 450°F. Spray 2 sheet pans with oil.
- While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
- Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
- Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
- Heat the oven to 400F.
- Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
- Remove foil and bake an additional 10 minutes.
- Take it out of the oven and let it sit about 10 minutes before cutting.
Nutrition Facts : ServingSize 1 /8th, Calories 255.5 kcal, CarbohydrateContent 18.5 g, ProteinContent 20 g, FatContent 12.5 g, SaturatedFatContent 6.5 g, CholesterolContent 59.5 mg, SodiumContent 809 mg, FiberContent 5 g, SugarContent 9.5 g
OLIVE OIL ROASTED EGGPLANT WITH LEMON RECIPE | ALLRECIPES
Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.
Provided by Sandra
Categories Eggplant Side Dishes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
- Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
- Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
Nutrition Facts : Calories 120.5 calories, CarbohydrateContent 7.2 g, FatContent 10.3 g, FiberContent 3.9 g, ProteinContent 1.2 g, SaturatedFatContent 1.5 g, SodiumContent 2.4 mg, SugarContent 2.8 g
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