Recipe: Low Fat Eggplant Parmigiana with Tomato Herb Sauce (Weight Watchers recipe)
Main Dishes - MeatlessLOW FAT EGGPLANT PARMIGIANA
1 pound eggplant, peeled and cut into 1/4-inch slices
1/2 teaspoon salt
1 1/2 cups Tomato-Herb Sauce (recipe follows)
6 tablespoons plain dried bread crumbs
3/4 cup shredded skim-milk mozzarella cheese
Preheat the oven to 350 degrees F. Spray 2 baking sheets and and 8-inch square baking dish with nonstick spray.
Set the eggplant in a single layer on paper towels and sprinkle with the salt, cover with more paper towels. Let stand 30 minutes, then pat dry with paper towels. Arrange the eggplant slices in a single layer on the baking sheets.
Bake until tender, 15-20 minutes.
Spread one-fourth of the tomato sauce in the baking dish.* Top with some of the eggplant slices in a single layer, slightly overlapping if necessary. Sprinkle with one-third of the bread crumbs, one-fourth of the cheese, and another one-fourth of the sauce. Repeat the layer finishing with the cheese.
Cover with foil and bake at 350 degrees F until heated through and bubbling, 30-40 minutes.
Remove the foil; increase the oven temperature to 400 degrees F and bake until the top is slightly crisp, about 15 minutes longer. Serve hot or warm.
TOMATO HERB SAUCE
Makes 2 cups
"This sauce enlivens even the plainest fare. Try it with pasta, meat, fowl, fish, or vegetables. It's fast and easy to make on the spur of the moment."
4 teaspoons olive oil
12 plum tomatoes, chopped (about 3 cups), or 1 (35-ounce) can best-quality Italian plum tomatoes, drained and chopped
2 tablespoons minced flat leaf parsley
2 tablespoons minced fresh basil (or 1 teaspoon dried)
1 tablespoon minced fresh oregano (or 1 teaspoon dried)
2 teaspoons minced fresh thyme (or 1/2 teaspoon dried)
1 garlic clove, minced
1/4 teaspoon salt
Freshly ground pepper to taste
Heat the oil in a nonstick saucepan, then add the tomatoes, parsley, basil, oregano, thyme, garlic, salt, and pepper. Cook, stirring frequently, until reduced to about 2 cups, about 15 minutes.
**If you like, make individual servings; just assemble the layers in 4 separate piles on a jelly-roll pan.
Makes 4 servings
Per serving: 155 Calories, 5 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 360 mg Sodium 20 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 232 mg Calcium.
Points per serving: 3
Source: Weight Watchers Simply The Best Italian
1 pound eggplant, peeled and cut into 1/4-inch slices
1/2 teaspoon salt
1 1/2 cups Tomato-Herb Sauce (recipe follows)
6 tablespoons plain dried bread crumbs
3/4 cup shredded skim-milk mozzarella cheese
Preheat the oven to 350 degrees F. Spray 2 baking sheets and and 8-inch square baking dish with nonstick spray.
Set the eggplant in a single layer on paper towels and sprinkle with the salt, cover with more paper towels. Let stand 30 minutes, then pat dry with paper towels. Arrange the eggplant slices in a single layer on the baking sheets.
Bake until tender, 15-20 minutes.
Spread one-fourth of the tomato sauce in the baking dish.* Top with some of the eggplant slices in a single layer, slightly overlapping if necessary. Sprinkle with one-third of the bread crumbs, one-fourth of the cheese, and another one-fourth of the sauce. Repeat the layer finishing with the cheese.
Cover with foil and bake at 350 degrees F until heated through and bubbling, 30-40 minutes.
Remove the foil; increase the oven temperature to 400 degrees F and bake until the top is slightly crisp, about 15 minutes longer. Serve hot or warm.
TOMATO HERB SAUCE
Makes 2 cups
"This sauce enlivens even the plainest fare. Try it with pasta, meat, fowl, fish, or vegetables. It's fast and easy to make on the spur of the moment."
4 teaspoons olive oil
12 plum tomatoes, chopped (about 3 cups), or 1 (35-ounce) can best-quality Italian plum tomatoes, drained and chopped
2 tablespoons minced flat leaf parsley
2 tablespoons minced fresh basil (or 1 teaspoon dried)
1 tablespoon minced fresh oregano (or 1 teaspoon dried)
2 teaspoons minced fresh thyme (or 1/2 teaspoon dried)
1 garlic clove, minced
1/4 teaspoon salt
Freshly ground pepper to taste
Heat the oil in a nonstick saucepan, then add the tomatoes, parsley, basil, oregano, thyme, garlic, salt, and pepper. Cook, stirring frequently, until reduced to about 2 cups, about 15 minutes.
**If you like, make individual servings; just assemble the layers in 4 separate piles on a jelly-roll pan.
Makes 4 servings
Per serving: 155 Calories, 5 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 360 mg Sodium 20 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 232 mg Calcium.
Points per serving: 3
Source: Weight Watchers Simply The Best Italian
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Meatless
Main Dishes - Meatless
- African Sweet Potato Stew with Red Beans (meatless, crock pot)
- Real Food Daily's Tofu Quiche with Leeks and Asparagus (no eggs)
- Alsatian Onion Pie
- Baja Quesadillas
- Spinach Polenta with Herbed Vegetables (microwave polenta)
- Baked Stuffed Peppers (My Great Recipes)
- Hearty Vegetarian Chili (using tomato juice)
- Layered Enchilada Casserole (no meat, serves 2)
- Cheese Baked Eggplant with Tomato and Mushroom Sauce
- Gingered Veggie Couscous (using peppers, onion and zucchini)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!