Weight Watchers Eggplant Parmesan
Eggplant Parmesan offers a tantalizing alternative, celebrating the same hearty textures and robust flavors in a vegetarian rendition.
Servings: 6 people
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:
- 1 tablespoon Parmesan cheese
- pinch of nutmeg
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.
Notes
With 4 WW points
Nutrition
Serving: 484g | Calories: 225kcal | Carbohydrates: 28g | Protein: 13g | Fat: 7.9g | Saturated Fat: 3.6g | Cholesterol: 18mg | Sodium: 1123mg | Potassium: 779mg | Fiber: 9.6g | Sugar: 18g | Calcium: 244mg | Iron: 1.4mg