Lighter Eggplant Parmesan

Happy Weekend All!!!  Today’s Guest Posters is one of my absolute FAVORITE Cooks Around ~ Gina from Skinnytaste.com…why you ask?!  Well, because she makes drool worthy Weight Watcher Recipes to show us all that eating healthier and lighter doesn’t mean you have to give up flavor and taste.  Oh and did I mention, I cannot go to her site without drooling and completely wanting to change what I am making for dinner to what she posted about that day 😀

Here is just one example of her AMAZING talents in the kitchen ~ Be sure to stop by SkinnyTaste.com to find even more recipes like this!

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Lighter Eggplant Parmesan

This is one of my favorite ways to eat eggplant. Traditionally eggplant parmesan is breaded and fried before baking. I made this lighter by roasting the eggplant in the oven instead, using reduced fat mozzarella and fat free ricotta which reduces the fat and calories significantly. Always use a good parmesan or romano cheese like Locatelli or Reggiano any time a recipe calls for grated cheese for the best results.

Lighter Eggplant Parmesan
Gina’s Weight Watcher Recipes
Servings: 8 servings • Time: 60 minutes • Points: 6 ww points
Calories: 265.3 • Fat: 12.4 g • Protein: 14.1 g • Carb: 35.4 g • Fiber: 4.4 g

• 1 large eggplant (2 lbs)
• 1 tbsp olive oil
• 12 oz fat free ricotta
• 1/4 cup + 2 tbsp Pecorino Romano
• 1/4 cup fresh parsley, chopped
• 1 medium egg
• 2 cups reduced fat mozzarella (I used Sargento)
• 3 cups homemade tomato sauce
• salt

Start by making the sauce if you don’t have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.
Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.
In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
In a 9×12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.
Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!

Thanks again Gina for guest posting for me!  I am pretty sure this is going on the menu as soon as we get home!