Ww No Fuss Eggplant Aubergine Parm
Indulge in the comforting flavors of this *Ww No Fuss Eggplant Aubergine Parm*, a lightened-up twist on the classic Italian favorite that's simple to prepare and big on taste. Perfect for busy weeknights, this recipe features golden-baked eggplant slices layered with a flavorful marinara sauce, gooey melted mozzarella, and a Parmesan-breadcrumb coating for a satisfyingly crispy texture—all without frying! With just 20 minutes of prep time and a quick bake, this dish comes together effortlessly, and its vibrant basil garnish adds a fresh finishing touch. Whether you're a fan of eggplant, following a Weight Watchers plan, or simply looking for a vegetarian crowd-pleaser, this recipe delivers rich, cheesy comfort in every bite. Serve it on its own or pair it with a crisp side salad for a wholesome, meal-worthy experience.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 1 teaspoon salt
- 1 cup Italian-style breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 pieces large eggs
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 as needed nonstick cooking spray
- 6 leaves fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly coat with nonstick cooking spray.
Slice the eggplants into 1/4-inch thick rounds. Sprinkle the slices with salt on both sides and place them on a paper towel-lined tray to remove excess moisture. Let them sit for 15 minutes, then pat dry with additional paper towels.
In a shallow bowl, combine the breadcrumbs and grated Parmesan cheese. In another shallow bowl, beat the eggs.
Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture, pressing gently to ensure the coating sticks. Place the coated slices on the prepared baking sheets.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping them halfway through, until they are golden and slightly crispy.
Reduce the oven temperature to 375°F (190°C). In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly across the bottom.
Arrange a single layer of baked eggplant slices over the marinara sauce. Top with 1/2 cup of marinara sauce, followed by 1/3 cup of shredded mozzarella cheese. Repeat the layering process until all the eggplant, sauce, and mozzarella are used up, finishing with a layer of mozzarella on top.
Bake the assembled dish in the oven at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 5654 mg | 246% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 40.8 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1498 mg | 115% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1720 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
