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Nutrition Facts
Serving Size 1 (332g) Recipe makes 6 servings
Calories 156
Calories from Fat 39		(25%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 997mg		41%
Potassium 622mg		17%
Total Carbohydrate 14.6g		4%
	Dietary Fiber 4.5g	17%
	Sugars 7.3g
Protein 16.2g		32%
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Ww No Fuss Eggplant (Aubergine) Parm

Recipe #188925 | 20 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef #290998
Oct 3, 2006

Even better reheated. I freeze individual cooked portions,take it to work, & nuke it.

SERVES 6 -12 (change servings and units)

Ingredients

1 eggplant
26 ounces tomato sauce (I like Paul Neuman's Sausage & Peppers)
1 lb lean beef (optional)
12-16 ounces shredded low-fat cheese (any "flavor" you like, or mix 2)

Directions

1
Saute or nuke the beef & drain.
2
Cut eggplant in half the long way. Put the cut side down, then very, very thinly slice it. (I use a Mandoline).
3
Put a thin layer of sauce in a 9x13 glass pan.
4
Layer the ingredients as follows: 1/2 the eggplant, all of the beef, 1/2 of the sauce, the other 1/2 of the eggplant, the rest of the sauce, top with all of the cheese.
5
Cover with an inverted dish. Nuke 20 minutes, then let it sit 5-10 minutes.

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Featured Reviews for This Recipe

From: mydesigirl

On Jun 8, 2007

This was very good and fun to "play with". I used extra lean ground beef and chopped up a Vidalia onion in it,Ragu thick and chunky mushroom sauce,fat free mozzarella cheese and then I put parmesan on top of each layer of eggplant. (Can't have eggplant parmesan without the parmesan!)I cooked the beef in a fry pan and the whole casserole in the oven on 350 for about 45 minutes. I'm not a fan of microwaved meat. I added the cheese in the last 5 minutes. It came out smelling like a lasagna and tasted wonderful. The only thing that I would do differently next time is peel the eggplant. Those skins get a little tough! Thanks for the great WW recipe!!