WeightWatchers Eggplant Parmesan recipe

• 2 pounds raw eggplant, cut 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 large shallots, finely chopped
• 1/4 cup fresh basil, chopped
• 2 3/4 teaspoon table salt, divided
• 1/4 tsp black pepper, freshly ground
• 1 teaspoon fresh thyme, chopped
• 1 pinch crushed red pepper flakes
• 2 teaspoon extra virgin olive oil
• cooking spray
• 2 Tablespoons Panko breadcrumbs

WW Eggplant Parmesan Preparation:

1. Place racks in the upper and lower thirds of the oven and preheat to 425 degrees F (220 degrees Celsius). Line two large baking sheets with parchment paper. Sprinkle eggplant slices on both sides with 2 teaspoons salt and place them in a colander for about 30 minutes to drain a bit of their juices. Rinse and pat dry well.
2. Generously coat both sides of the eggplant with nonstick spray and divide between the prepared baking sheets, arranged in even layers. Season with 1⁄4 teaspoon salt, black pepper and thyme. Roast for about 20-25 minutes (until the eggplant is very tender and golden brown in color), turning the slices and rotating the pans from top to bottom halfway through,
3. Meanwhile, heat oil over medium heat in a large skillet. Add the crushed red pepper and shallots, and cook for about 4-5 minutes (until softened), stirring often. Add the tomatoes and 1/4 teaspoon salt and bring to a boil over high heat, mashing with a wooden spoon to break up the tomatoes and stirring. Reduce the heat to medium and cook for about 20 minutes (until the sauce thickens), uncovered, stirring occasionally.
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. Increase the oven temperature to 450 degrees F (230 degrees Celsius). Lightly coat a 10-inch square baking dish with some nonstick spray. Spread 1/2 cup sauce on the bottom of the dish and top with a single layer of eggplant. Dot the eggplant with 1/2 cup ricotta cheese. Top with 1/4 cup mozzarella cheese, 10-12 eggplant slices, 1 cup sauce, and the remaining 1/2 cup ricotta cheese. Top with the remaining eggplant slices, 1/4 cup mozzarella cheese, and sauce. Sprinkle with Panko breadcrumbs. Bake on the oven’s upper rack for about 15 minutes, until the sauce is bubbly and the top is golden. Let stand for about 5 minutes before slicing into 6 pieces.

Nutritional information for 1 serving:

• Calories: 279
• Fat: 14.9 grams
• Saturated Fat: 5.3 grams
• Carbohydrates: 25.8 grams
• Fiber: 5.9 grams
• Protein: 16.7 grams
• Sugar: 11.6 grams

Eggplant Parmesan Weight Watchers Points for 1 serving: