WW Eggplant and Zucchini Parmigiana
Ingredients:
- 1 large eggplant, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 cup marinara sauce (choose a lower-sugar option for fewer points)
- 1 cup part-skim mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Lay out the eggplant and zucchini slices on paper towels and sprinkle with salt. Allow them to sit for about 15 minutes to draw out excess moisture.
- After 15 minutes, pat the slices dry with paper towels.
- In a large skillet, heat olive oil over medium heat. Sauté the eggplant and zucchini slices until they are slightly tender and golden brown. Remove from heat and set aside.
- In a baking dish, spread a thin layer of marinara sauce. Place a layer of eggplant and zucchini slices on top.
- Sprinkle with a portion of mozzarella and Parmesan cheeses. Repeat the layers, finishing with a layer of cheese on top.
- Sprinkle dried oregano and basil over the top.
- Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with fresh basil or parsley if desired.
Nutritional Information (Approximate Values):
- Serving Size: 1/6th of the dish
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 500mg
- Total Carbohydrates: 16g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 10g
Note: Nutritional values can vary based on the specific brands and types of ingredients used. Adjustments may be needed based on personal dietary requirements.
This WW Eggplant and Zucchini Parmigiana provides a satisfying and flavorful twist on the classic Italian dish, with a focus on lower points for those following a WW plan. Enjoy this delicious and nutritious option for a satisfying meal.
