Weight Watchers eggplant parmesan recipe • WW Recipes

• 2 kilos uncooked eggplant, minimize in 1/2-in-thick slices
• 28 oz canned tomatoes
• 3/4 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded, divided
• 6 Tablespoons grated Parmigiano-Reggiano cheese, divided
• 2 giant shallots, finely chopped
• 1/4 cup recent basil, chopped
• 2 3/4 teaspoon desk salt, divided
• 1/4 tsp black pepper, freshly floor
• 1 teaspoon recent thyme, chopped
• 1 pinch crushed purple pepper flakes
• 2 teaspoon additional virgin olive oil
• cooking spray
• 2 Tablespoons Panko breadcrumbs

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 giant 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 may be very tender and golden brown in coloration), turning the slices and rotating the pans from prime 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 prepare 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 picket spoon to interrupt up the tomatoes and stirring. Cut back the warmth to medium and prepare dinner for about 20 minutes (till the sauce thickens), uncovered, stirring sometimes.
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 prime with a single layer of eggplant. Dot the eggplant with 1/2 cup ricotta cheese. High with 1/4 cup mozzarella cheese, 10-12 eggplant slices, 1 cup sauce, and the remaining 1/2 cup ricotta cheese. High 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: