Weight Watchers Eggplant Parmesan

Why you should try Eggplant Parmesan:

• If you’re enchanted by the layers of lasagna, Eggplant Parmesan offers a tantalizing alternative, celebrating the same hearty textures and robust flavors in a vegetarian rendition.
• Embrace the nutritional prowess of eggplant, a versatile vegetable packed with fiber, vitamins, and antioxidants, making it a wholesome choice for vegetarians and omnivores alike.
• While crafting Eggplant Parmesan demands a bit of time, consider doubling the recipe to savor leftovers throughout the week, effortlessly elevating subsequent meals.

Ingredients:

• 3 large eggplants, sliced into 1/2-inch rounds
• 2 ½ cups marinara sauce
• ½ cup grated Parmesan cheese, 50 g.
• 1 cup cottage cheese, 220 g.
• For the Bechamel Sauce:
  • 2 cups skim milk, 500 ml
  • 2 tablespoons cornstarch
  • Salt and pepper to taste
  • Optional: pinch of nutmeg, 1 tablespoon Parmesan cheese

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Servings: 6

Portion Size: 1/6 of the recipe

4 WW Points per serving

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil.

Prepare the Eggplant: Place the eggplant slices in a colander and sprinkle them generously with salt. Let them sit for about 15-20 minutes to draw out excess moisture. Rinse the eggplant slices under cold water and pat them dry with paper towels. Put the eggplant slices directly on a grill pan over medium heat. Grill the slices for about 5-7 minutes on each side, until tender and lightly browned. This process helps eliminate excess moisture from the eggplant. Set aside.

Prepare the Bechamel Sauce: In a saucepan, whisk together the skim milk and cornstarch until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to simmer. Season with salt, pepper, and nutmeg if using. Remove from heat and stir in the Parmesan cheese until melted and incorporated. Set aside.

Assemble the Eggplant Parmesan: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange a layer of baked eggplant slices on top of the sauce. Spoon some marinara sauce over the eggplant slices, followed by a drizzle of the prepared bechamel sauce and sprinkle a handful of cottage cheese on top. Repeat the layers until all ingredients are used, finishing with a final layer of bechamel sauce and a sprinkle of Parmesan cheese on top.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.

Serve: Allow the Eggplant Parmesan to cool for a few minutes before slicing and serving. Garnish with fresh basil or parsley if desired. Enjoy your delicious and comforting meal!

Note: Eggplant Parmesan can be served as a main dish accompanied by a side salad, or as a hearty side dish alongside your favorite protein.

Variations and Substitutions:

1. Elevate your dish by swapping store-bought marinara with a homemade sauce, infusing it with fresh herbs and spices for a personalized touch.

2. Enhance the sauce’s complexity by incorporating a dollop of pesto that complement the savory layers of eggplant.

3. For a refreshing twist, replace eggplant with thinly sliced zucchini, following the same assembly process for a lighter, equally delectable dish.

Tips and Tricks for Perfect Eggplant Parmesan:

1. Uniform Slicing: Ensure even thickness when slicing eggplant to guarantee uniform cooking and consistent texture throughout each layer.

2. Bitterness Begone: To mitigate eggplant’s natural bitterness, lightly salt the slices before grilling, then rinse and pat dry to remove excess moisture, harmonizing flavors with salt-free marinara sauce.

3. Press for Success: Gently press grilled eggplant slices with a spatula to expel excess moisture, preventing a watery end result and ensuring a gratifyingly firm texture.

4. Sauce Strategies: Opt for thick marinara and bechamel sauces to expedite cooking time without sacrificing flavor or texture.

5. Chill for Consistency: Allow Eggplant Parmesan to cool for at least 15 minutes after baking to set and meld flavors, facilitating neater serving portions and enhancing overall enjoyment.

WW Points

Eggplant
No sugar added fat free marinara sauce 0 points
Parmesan cheese 16 points
Fat free cottage cheese 0 points
Fat free skim milk 5 points
Cornstarch 0 points
Table salt 0 points
Black pepper 0 points
Ground nutmeg 0 points