Best 4 Weight Watcher Easy Cheesy Eggplant Casserole 3 Ww Points Recipes

Are you looking for a comforting and hearty dish that is also Weight Watchers friendly? Look no further than the cheesy eggplant casserole! This delicious casserole is made with layers of tender eggplant, flavorful cheese, and a creamy sauce, all baked to perfection. With only 3 WW points per serving, it's a guilt-free indulgence that you can enjoy as part of your healthy lifestyle.

This recipe is also incredibly versatile, so you can customize it to your liking. For a vegetarian version, simply omit the ground beef. Or, if you prefer a spicier dish, add a pinch of red pepper flakes to the sauce. You can also experiment with different types of cheese, such as mozzarella, cheddar, or Parmesan. No matter how you choose to make it, this cheesy eggplant casserole is sure to be a hit with your family and friends.

In addition to the classic cheesy eggplant casserole, the article also includes recipes for two variations: a cheesy eggplant casserole with ground beef and a cheesy eggplant casserole with spinach. The ground beef variation adds a hearty and savory flavor to the dish, while the spinach variation adds a pop of color and nutrients. Both variations are just as delicious as the classic recipe, and they're sure to please even the pickiest eaters.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT PARMESAN

Eggplant Parmesan image

This version of the Italian favorite hits all the right cheesy, saucy notes for just a fraction of the calories and fat. Cooking the tomato sauce with shallots and crushed red pepper flakes assures a well-seasoned casserole, and the herb and panko finish keeps the cheesy topping on the lighter side. Eggplant can be bitter, so if time permits, salt the slices on both sides prior to roasting, place them in a colander, and allow to drain a bit of their juices. Rinse and pat dry well before you spray and season the slices for roasting. Then continue as directed. Pair this hearty dish with a bright spinach salad or a classic vegetarian antipasto platter.

Categories Dinner

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 spray(s) Cooking spray
2 pound(s) Uncooked eggplant(s) medium thickness, cut in 1/2-in-thick slices
2.75 tsp Table salt divided
1 tsp Fresh thyme chopped
0.25 tsp Black pepper freshly ground
2 tsp Extra virgin olive oil
2 large Uncooked shallot(s) finely chopped
1 pinch(es) Crushed red pepper flakes
28 oz Canned tomatoes whole plum variety
0.75 cup(s) Part-skim ricotta cheese
0.25 cup(s) Basil fresh, chopped
6 Tbsp Grated Parmigiano-Reggiano divided
2 Tbsp Panko breadcrumbs
0.5 cup(s), shredded Part-skim mozzarella cheese divided

Steps:

Place racks in upper and lower thirds of oven and preheat to 425°F. Line 2 large baking sheets with parchment paper. Sprinkle eggplant slices on both sides with 2 tsp salt. Place eggplant slices in colander to drain a bit of their juices, about 30 minutes. Rinse and pat dry well. Generously coat both sides of eggplant with nonstick spray and divide between prepared baking sheets, arranging in even layer. Season with thyme, 1⁄4 tsp salt, and black pepper, pressing so seasonings adhere. Roast, turning slices and rotating pans from top to bottom halfway through, until eggplant is golden brown and very tender, 20 to 25 minutes.
Meanwhile, in large skillet, heat oil over medium. Add shallots and crushed red pepper and cook, stirring often, until softened, 4 to 5 minutes. Add tomatoes and 1⁄4 tsp salt and bring to boil over high heat, stirring and mashing with wooden spoon to break up tomatoes. Reduce heat to medium and cook, uncovered, stirring occasionally, until sauce thickens, about 20 minutes.
In medium bowl, stir ricotta, basil, 1⁄4 cup Parmesan, and remaining 1⁄4 tsp salt. In small bowl, stir breadcrumbs and remaining 2 tbsp Parmesan.
Increase oven temperature to 450°F. Lightly coat 10-inch square baking dish with nonstick spray. Spread 1⁄2 cup sauce in bottom of dish and top with single layer of eggplant. Dot eggplant with 1⁄2 cup ricotta. Top with 1⁄4 cup mozzarella, 10 to 12 slices of eggplant, 1 cup sauce, and remaining 1⁄2 cup ricotta. Top with remaining eggplant, 1⁄4 cup mozzarella, and sauce. Sprinkle with breadcrumbs. Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand for 5 minutes before slicing into 6 pieces.
Serving size: 1 piece

Nutrition Facts : Calories 105 kcal

WEIGHT WATCHER EASY CHEESY EGGPLANT CASSEROLE (3 WW POINTS)

Weight Watcher Easy Cheesy Eggplant Casserole (3 Ww Points) image

From angelfire.com! sounds yummy! Will update when I make!:) UPDATE!: 3-18-09 I really liked this. i added mushrooms and garlic(of course :) ) and it was great! It was fast to make and low in points what else could you ask for?

Provided by punkyluv

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup spaghetti sauce, Barilla
3/4 cup shredded lowfat mozzarella cheese
3/4 cup nonfat cottage cheese
2 tablespoons parmesan cheese (grated)
3/4 lb eggplant (slices 1/2-inch thick)

Steps:

Grill eggplant on George Foreman Grill for about 5-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350º for 30-35 minutes and serve hot.
Serving Size : 4
Per serving: 154 Calories; 6g Fat (32% calories from fat); 15g Protein; 12g Carbohydrate; 13mg Cholesterol; 473mg Sodium.

EGGPLANT (AUBERGINE) CASSEROLE

Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

Steps:

Preheat oven to 180°C.
Heat oil in saucepan.
Sauté eggplant and onion until soft.
Remove saucepan from heat and stir through margarine until melted.
Add remainder of ingredients, and combine well.
Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

EASY CHEESY EGGPLANT CASSEROLE

Easy Cheesy Eggplant Casserole image

Make and share this Easy Cheesy Eggplant Casserole recipe from Food.com.

Provided by Kristiina

Categories One Dish Meal

Time 2m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup spaghetti sauce
3/4 cup shredded lowfat mozzarella cheese
3/4 cup fat-free cottage cheese
2 tablespoons parmesan cheese, grated
3/4 lb eggplant, sliced 1/2 inch thick

Steps:

Grill eggpland on grill for about 5-10 minute or until soft.
Spray 8x8 baking pan with non stick spray. Put eggplant on bottom of pan.
Spread spaghetti sauce over eggplant.
Mix cottage cheese and mozzarella, spread over sauce. Sprinkle with Parmesan cheese.
Bake at 350 for 30-35 min and serve hot.

Nutrition Facts : Calories 78.6, Fat 1.8, SaturatedFat 0.7, Cholesterol 4.7, Sodium 260.9, Carbohydrate 11.2, Fiber 3.7, Sugar 5.3, Protein 5.2

Tips:

For a crispy topping, use Panko breadcrumbs instead of regular breadcrumbs.
Add a kick of spice by using spicy Italian sausage instead of mild Italian sausage.
Use a variety of cheeses for a more complex flavor. Try a blend of mozzarella, Parmesan, and cheddar cheese.
For a vegetarian version, omit the Italian sausage and add more vegetables, such as zucchini or bell peppers.
Serve with a side of crusty bread or rice.

Conclusion:

Weight Watchers Easy Cheesy Eggplant Casserole is a delicious and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own preferences. With only 3 WW points per serving, it is a great option for those who are watching their weight. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!