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Eggplant Parmesan (Weight Watchers)

Thick, roasted eggplants, nestled cozily in a rustic tomato sauce, blanketed by breadcrumbs and parmesan. It's the tastiest figurative bed one can hope to dream on.

- SmartPoints: 4 per serving -

adapted from: Weight Watchers
Servings 6

Ingredients

  • 2 lbs - Egglplant, 1/2 inch slices
  • 1 tsp - Thyme, chopped
  • 3/4 tsp - Salt divided
  • 1/4 tsp - Ground Pepper
  • 2 tsp - Extra Virgin Olive Oil
  • 2 each - Shallots, large, finely chopped (about 1/2 cup)
  • 1 Tbsp - Garlic, chopped
  • pinch - Red Pepper Flakes
  • 1 each - Whole Plum Tomatoes, 28 oz can
  • 3/4 cup - Part-Skim Ricotta Cheese
  • 6 Tbsp - Parmesan Cheese, grated
  • 1/4 cup - Fresh Basil, chopped
  • 2 Tbsp - Panko Bread Crumbs
  • 1/2 cup - Shredded Part-Skim Mozzarella Cheese, divided

Instructions

  • Preheat oven to 425, line 2 large sheets with parchment/foil.
  • Slice the eggplants and line them up on the sheet trays. Coat them evenly with nonstick spray, then season with thyme, 1/4 teaspoon salt, and ground pepper, and press the seasonings in. Flip the eggplant slices over, and repeat on other side.
  • Roast until golden brown and tender, about 20-25 minutes. Turn the eggplants and rotate the pans halfway through. 
  • While eggplants are roasting, heat oil in a large skillet over medium. Add shallots, garlic, and red pepper flakes, cook until softened, about 4 minutes. 
  • Add tomatoes and 1/4 tsp of salt. Bring to a boil over high heat, while breaking up the tomatoes with a spoon. Reduce heat to medium, and cook uncovered until thickened. About 20 minutes.
  • In a bowl, stir together the ricotta, 4 tablespoons of parmesan, basil, and 1/4 tsp salt. 
  • In ANOTHER bowl, stir together the panko and remaining 2 tablespoons of parmesan.
  • Coat a 10 inch square baking dish with nonstick spray. For the first layer: Spread 1/2 cup sauce in bottom of dish, and top with a single layer of eggplant. Dot eggplant with 1/2 cup of the ricotta mixture, then and top evenly with 1/4 cup of mozzarella. For the second layer: A single layer of eggplant, 1 cup of sauce, and remaining 1/2 cup ricotta mixture. For the last layer: Layer remaining eggplant, 1/4 cup of mozzarella, and remaining sauce. Sprinkle top with the panko mixture.
  • Bake on the upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand 5 minutes before slicing.

Notes

  • I tend to use a little more salt than normal people. So don't feel bad if you feel like you have to use more according to your tastes. 
  • You can use dried thyme instead of fresh. But try to use fresh basil for the ricotta mixture.
  • If you don't have or can't find shallots, don't be afraid to use the more common, less fancy cousin of the shallot - an onion. 
  • When dotting the ricotta mixture, don't be afraid to try and spread it around a bit.