Weight Watchers eggplant parmesan recipe • WW Recipes


WW Eggplant Parmesan Preparation:

  1. Place racks within the higher and decrease thirds of the oven and preheat to 425 levels F (220 levels Celsius). Line two massive baking sheets with parchment paper. Sprinkle eggplant slices on each side with 2 teaspoons salt and place them in a colander for about half-hour to empty a little bit of their juices. Rinse and pat dry effectively.
  2. Generously coat each side of the eggplant with nonstick spray and divide between the ready baking sheets, organized in even layers. Season with 1⁄4 teaspoon salt, black pepper and thyme. Roast for about 20-25 minutes (till the eggplant could be very tender and golden brown in shade), turning the slices and rotating the pans from high to backside midway by means of,
  3. In the meantime, warmth oil over medium warmth in a big skillet. Add the crushed purple pepper and shallots, and cook dinner for about 4-5 minutes (till softened), stirring usually. Add the tomatoes and 1/4 teaspoon salt and produce to a boil over excessive warmth, mashing with a wood spoon to interrupt up the tomatoes and stirring. Cut back the warmth to medium and cook dinner for about 20 minutes (till the sauce thickens), uncovered, stirring often.
  4. In a medium bowl, stir the ricotta, 1/4 cup Parmesan cheese, basil, and the remaining 1/4 teaspoon salt. In a small bowl, stir the remaining 2 Tablespoons Parmesan cheese and the breadcrumbs.
  5. Enhance the oven temperature to 450 levels F (230 levels Celsius). Calmly coat a 10-inch sq. baking dish with some nonstick spray. Unfold 1/2 cup sauce on the underside of the dish and high with a single layer of eggplant. Dot the eggplant with 1/2 cup ricotta cheese. Prime with 1/4 cup mozzarella cheese, 10-12 eggplant slices, 1 cup sauce, and the remaining 1/2 cup ricotta cheese. Prime with the remaining eggplant slices, 1/4 cup mozzarella cheese, and sauce. Sprinkle with Panko breadcrumbs. Bake on the oven’s higher rack for about quarter-hour, till the sauce is bubbly and the highest is golden. Let stand for about 5 minutes earlier than slicing into 6 items.

Dietary data for 1 serving:

  • Energy: 279
  • Fats: 14.9 grams
  • Saturated Fats: 5.3 grams
  • Carbohydrates: 25.8 grams
  • Fiber: 5.9 grams
  • Protein: 16.7 grams
  • Sugar: 11.6 grams

Eggplant Parmesan Weight Watchers Factors for 1 serving:

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