Best Weight Watcher Easy Cheesy Eggplant Casserole 3 Ww Points Recipes

Eggplant Parmesan image

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

2 pound(s) Eggplant(s) medium thickness, cut in 1/2-in-thick slices
6 spray(s) Cooking spray
1 tsp(s) Fresh thyme chopped
0.75 tsp(s) Table salt divided
0.25 tsp(s) Black pepper freshly ground
2 tsp(s) Olive oil
2 large Uncooked shallot(s) finely chopped (1/2 c)
0.125 tsp(s) Crushed red pepper flakes or to taste
28 oz Canned tomatoes whole plum variety
0.75 cup(s) Part-skim ricotta cheese
6 tbsp(s) Grated parmigiano reggiano divided
0.25 cup(s) Fresh basil fresh, chopped
2 tbsp(s) Panko breadcrumbs
0.5 cup(s), shredded Part-skim mozzarella cheese shredded, divided

Steps:

Adjust oven racks to divide oven into thirds. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
Generously coat both sides of eggplant with cooking spray; divide among prepared baking sheets, arranging each batch in an even layer. Season with thyme, 1/4 tsp salt and ground pepper, pressing to adhere. Roast until golden brown and very tender, 20-25 minutes, turning eggplant and rotating pans halfway through.
Meanwhile, heat oil in large skillet over medium heat. Add shallots and red pepper flakes; cook, stirring often, until softened, 4-5 minutes. Add tomatoes and 1/4 tsp salt; bring to a boil over high heat, stirring to break up tomatoes with a spoon. Reduce heat to medium; cook, uncovered, until thickened, about 20 minutes.
In a medium bowl, stir together ricotta, 1/4 c Parmesan, basil and remaining 1/4 tsp salt. In a small bowl, stir together panko and remaining 2 Tbsp Parmesan.
Increase oven to 450°F. Lightly coat a 10-inch square baking dish with cooking spray. Spread 1/2 c sauce in bottom of prepared dish; top with a single layer of eggplant (10-12 slices). Dot eggplant with 1/2 c ricotta mixture. Top evenly with 1/4 c mozzarella, 10-12 slices eggplant, 1 c sauce and remaining 1/2 c ricotta mixture. Repeat layering with remaining eggplant, 1/4 c mozzarella and remaining sauce. Sprinkle evenly with panko mixture.
Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand 5 minutes before slicing into 6 pieces.

Nutrition Facts : Calories 121 kcal

Easy Cheesy Eggplant Casserole image

Provided by Kristiina

Time 2m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup spaghetti sauce
3/4 cup shredded lowfat mozzarella cheese
3/4 cup fat-free cottage cheese
2 tablespoons parmesan cheese, grated
3/4 lb eggplant, sliced 1/2 inch thick

Steps:

Grill eggpland on grill for about 5-10 minute or until soft.
Spray 8x8 baking pan with non stick spray. Put eggplant on bottom of pan.
Spread spaghetti sauce over eggplant.
Mix cottage cheese and mozzarella, spread over sauce. Sprinkle with Parmesan cheese.
Bake at 350 for 30-35 min and serve hot.

Nutrition Facts : Calories 78.6, Fat 1.8, SaturatedFat 0.7, Cholesterol 4.7, Sodium 260.9, Carbohydrate 11.2, Fiber 3.7, Sugar 5.3, Protein 5.2

Weight Watcher Easy Cheesy Eggplant Casserole (3 Ww Points) image

Provided by punkyluv

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup spaghetti sauce, Barilla
3/4 cup shredded lowfat mozzarella cheese
3/4 cup nonfat cottage cheese
2 tablespoons parmesan cheese (grated)
3/4 lb eggplant (slices 1/2-inch thick)

Steps:

Grill eggplant on George Foreman Grill for about 5-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350º for 30-35 minutes and serve hot.
Serving Size : 4
Per serving: 154 Calories; 6g Fat (32% calories from fat); 15g Protein; 12g Carbohydrate; 13mg Cholesterol; 473mg Sodium.