eat it up

eggplant PARM IT! This

Italian favorite hits
all the right cheesy,
saucy notes for just
a fraction of the

parmesan SmartPoints value.

This hearty favorite is all about creamy ricotta, rich Parmesan, and fried
eggplant, united by bright, olive oil–rich tomato sauce. We’ve lightened the
individual parts, but kept the dish balanced and delicious. BY CAROL PRAGER

PHOTOGRAPHY: KATE SEARS; FOOD STYLING: SUSAN SPUNGEN; PROP STYLING: PHILIPPA BRATHWAITE.

74 M A R C H / A P R I L 2 0 1 7 / weightwatchers.com
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EGGPLANT PARMESAN LOOK HOW EASY IT IS!

PREP 25 MIN // COOK 40 MIN // REST 5 MIN
// SERVES 6
1. 2.
2 lb eggplant, cut into ½-inch slices
1 tsp chopped thyme
¾ tsp salt, divided
¼ tsp freshly ground pepper
2 tsp extra-virgin olive oil
2 large shallots, finely chopped (½ c)
Pinch red pepper flakes (or to taste)
1 (28-oz) can whole plum tomatoes
¾ c part-skim ricotta cheese
6 Tbsp grated Parmigiano-Reggiano
cheese, divided
¼ c chopped basil
2 Tbsp panko bread crumbs
3. 4.
½ c shredded part-skim mozzarella
cheese, divided

1 Adjust the oven racks to divide the

oven into thirds; preheat oven to 425°F.
Line 2 large baking sheets with parch-
ment paper.
2 Generously coat both sides of egg-
plant slices with nonstick spray; divide
among prepared baking sheets, arrang-
ing each batch in an even layer. Season
with thyme, ¼ tsp salt, and ground
pepper, pressing to adhere. Roast until
golden brown and very tender, 20–25 5. 6.
minutes, turning eggplant and rotating
pans halfway through.
3 Meanwhile, heat oil in large skillet over
medium. Add shallots and red pepper
flakes; cook, stirring often, until softened,
4–5 minutes. Add tomatoes and ¼ tsp
salt; bring to a boil over high heat, stirring
to break up tomatoes with a spoon. Re-
duce heat to medium; cook, uncovered,
until thickened, about 20 minutes.
4 In a medium bowl, stir together
ricotta, 4 Tbsp Parmesan, basil, and
remaining ¼ tsp salt. In a small bowl, stir
together panko and remaining 2 Tbsp 7. 8.
Parmesan.
5 Lightly coat a 10-inch square baking
dish with nonstick spray. Spread ½ c
sauce in bottom of prepared dish; top
with a single layer of eggplant (10–12
slices). Dot eggplant with ½ c ricotta
mixture. Top evenly with ¼ c mozzarella,
10–12 slices eggplant, 1 c sauce, and
remaining ½ c ricotta mixture. Repeat
layering with remaining eggplant,
¼ c mozzarella, and remaining sauce.
Sprinkle evenly with panko mixture.
6 Bake on upper rack until top is golden
and sauce is bubbly, about 15 minutes. 1. Cut eggplant into ½-inch slices. 2. Generously coat both sides of the eggplant
slices with nonstick spray; divide among prepared baking sheets, arranging in an
Let stand 5 minutes before slicing into
even layer. 3. Season eggplant slices on both sides with thyme, salt, and pepper. Slide the
6 pieces.
pans into the oven. 4. To make the sauce, cook shallots and red pepper flakes in oil,
then add whole plum tomatoes, breaking them up with a spoon. Cook for about 20 minutes
PER SERVING (1 piece): 162 cal, 8 g total to thicken. 5. For filling,combine ricotta, Parmesan, basil, and salt. 6. Roasted
fat, 4 g sat fat, 653 mg sod, 15 g total carb, eggplant slices should be golden brown and tender on the inside. 7. In a prepared baking
6 g sugar, 3 g fib, 10 g prot. SmartPoints dish, layer eggplant with ricotta mixture, mozzarella, and tomato sauce.
value: 4. 8. Sprinkle panko and Parmesan mixture on top of final layer, then slide into the oven and
roast until golden and bubbly.

76 M A R C H / A P R I L 2 0 1 7 / weightwatchers.com