* Exported from MasterCook * Low Fat Eggplant Parmigiana Recipe By :Weight Watchers Serving Size : 4 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory New Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 pound eggplant -- peeled and cut into 1/4-inch slices 1/2 teaspoon salt 1 1/2 cups Tomato-Herb Sauce 6 tablespoons plain dried bread crumbs 3/4 cup shredded skim-milk mozzarella cheese 1. Set the eggplant in a single layer on paper towels and sprinkle with the salt, cover with more paper towels. Let stand 30 minutes, then pat dry with paper towels. 2. Preheat the oven to 350°F. Spray 2 baking sheets and and 8-inch square baking dish with nonstick spray. Arrange the eggplant slices in a single layer on the baking sheets. Bake until tender, 15-20 minutes. 3. Spread one-fourth of the tomato sauce in the baking dish. Top with some of the eggplant slices in a single layer, slightly overlapping if necessary. Sprinkle with one-third of the bread crumbs, one-fourth of the cheese, and another one-fourth of the sauce. Repeat the layer finishing with the cheese. Cover with foil and bake until heated through and bubbling, 30-40 minutes. Remove the foil; increase the oven temperature to 400°F and bake until the top is slightly crisp, about 15 minutes longer. Serve hot or warm. Description: "Although the name of this dish might lead you to conclude it is from Parma, a city in northern Italy, it is definitely southern." Source: "Simply The Best Italian" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 8g Fat (38.2% calories from fat); 9g Protein; 20g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 582mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1 Fat. NOTES : Although the name of this dish might lead you to conclude it is from Parma, a city in northern Italy, it is definitely southern. In fact, some culinary scholars think that parmigiana is a corruption of the Sicilian dialectical word paimigiana, which means shuttered, perhaps referring to the overlapping layers of the vegetable. Regardless, you'll want to make a double batch: Reheat the leftovers and pile on crusty Italian bread for a fantastic sandwich. According to WW book: Per serving.155 Calories, 5 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 360 mg Sodium 20 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 232 mg Calcium. Points per serving: 3. I have no idea why my MC is off on the fat. Use the WW book calculations. If not using the olive oil in the sauce, points are reduced to 2! Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Tomato-herb Sauce Recipe By :Weight Watchers Serving Size : 4 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory New Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 teaspoons Olive oil 12 plum tomatoes -- chopped (about 3 cups), or 1 (35-ounce) can best-quality Italian plum tomatoes, drained and chopped 2 tablespoons minced flat leaf parsley 2 tablespoons minced fresh basil -- or 1 teaspoon dried 1 tablespoon minced fresh oregano -- or 1 teaspoon dried 2 teaspoons minced fresh thyme -- or 1/2 teaspoon dried 1 garlic clove -- minced 1/4 teaspoon salt Freshly ground pepper -- to taste 1. Heat the oil in a nonstick saucepan, then add the tomatoes, parsley, basil, oregano, thyme, garlic, salt, and pepper. Cook, stirring frequently, until reduced to about 2 cups, about 15 minutes. Description: "This sauce enlivens even the plainest fare. Try it with pasta, meat, fowl, fish, or vegetables. It's fast and easy to make on the spur of the moment." Source: "Simply The Best Italian" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 5g Fat (51.4% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat. NOTES : Per serving: 72 Calories, 5 g Total Fat, 1 g saturated Fat, o mg Cholesterol, 148 mg Sodium, 7 g Total Carbohydrate, 2 g Dietary Fiber,1 g Protein, 29 mg Calcium. POINTS per serving: 1. I don't use the olive oil, just pan spray, so it winds up being point free. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0