No Harm Eggplant Parm Ww Recipes
" NO HARM EGGPLANT PARM" WW
This is from the Hungry Girl newsletter. I haven't tried it, but it looks decent. It serves 4 and has 3 WW Points per serving.
Provided by mizshuckiduck
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs.
- Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on.
- Spread 1/4 cup of sauce over the bottom of an 8x8-inch baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts).
- Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters.
Nutrition Facts : Calories 141.2, Fat 0.9, SaturatedFat 0.1, Cholesterol 5.1, Sodium 721.1, Carbohydrate 26, Fiber 13.3, Sugar 6.5, Protein 15.7
WW NO FUSS EGGPLANT (AUBERGINE) PARM
Make and share this Ww No Fuss Eggplant (Aubergine) Parm recipe from Food.com.
Provided by RAZDAZ
Categories Vegetable
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Saute or nuke the beef & drain.
- Cut eggplant in half the long way. Put the cut side down, then very, very thinly slice it. (I use a Mandoline).
- Put a thin layer of sauce in a 9x13 glass pan.
- Layer the ingredients as follows: 1/2 the eggplant, all of the beef, 1/2 of the sauce, the other 1/2 of the eggplant, the rest of the sauce, top with all of the cheese.
- Cover with an inverted dish. Nuke 20 minutes, then let it sit 5-10 minutes.
Nutrition Facts : Calories 156, Fat 4.4, SaturatedFat 2.5, Cholesterol 11.9, Sodium 997.3, Carbohydrate 14.6, Fiber 4.5, Sugar 7.3, Protein 16.2
NO FRY EGGPLANT PARM
This is a waistline friendly version of eggplant parm that I concocted. We really like it. It's nothing fancy, but it sure hits the spot, minus many of the calories. Additionally, it's an easy dish to do, perfect for a weeknight or even a make-ahead type of meal. What I do is assemble it in the morning before work, and then DH pops it in the oven when he gets home. Hope you enjoy!
Provided by MrsMM
Categories Vegetable
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 133.4, Fat 3.3, SaturatedFat 0.5, Sodium 604.7, Carbohydrate 23.8, Fiber 6.3, Sugar 15.1, Protein 4.2
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