Vegetarian - eggplant recipes




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materialgirl21
04-18-2009, 08:06 AM
Hi,
I'm looking for ww eggplant recipes, preferably ones that also have some kind of cheese, mozarella or cottage cheese in them.
Thanks in advance!


zaarjunkie
06-04-2009, 06:50 PM
I'm not on WW, but tomorrow I'll be grilling eggplant.

Slice eggplant into rounds, put a bit of olive oil or pam and place on grill. Let cook until nicely grilled, flip over, add some pasta/pizza sauce and cheese of choice, and grill until nicely grilled on the other side and the cheese has melted. Can't wait, it'll be good. :)

Jennifer 3FC
10-19-2009, 01:39 PM
This recipe makes use of summer-fresh produce in a meatless entrée.

Water tally: 5.8 ounces.

Yield
12 servings

Ingredients
1 large eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium onion)
3 garlic cloves, chopped
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon chopped fresh oregano
1/8 teaspoon ground red pepper
1 (28-ounce) can crushed tomatoes
1 cup fresh basil leaves, chopped
1 cup (8 ounces) part-skim ricotta cheese
Cooking spray
1 (8-ounce) package precooked lasagna noodles
2 medium zucchini, cut into 1/4-inch-thick slices
2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 350°.

2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.

3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.

4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.

Nutritional Information
Calories: 216 (32% from fat)
Fat: 7.7g (sat 4.2g,mono 2g,poly 0.4g)
Protein: 12.7g
Carbohydrate: 25.7g
Fiber: 4.2g
Cholesterol: 21mg
Iron: 1.3mg
Sodium: 393mg
Calcium: 247mg

4 Points per serving