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!

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.

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