Home Made Eggplant and Zucchini Parmigiana

Elevating the classic Italian comfort of Parmigiana to a health-conscious level, the W-W Eggplant and Zucchini Parmigiana delivers a delicious fusion of flavors while remaining mindful of nutritional values. This recipe cleverly combines thinly sliced eggplant and zucchini with a delectable marinara sauce and a blend of cheeses, creating a satisfying, guilt-free dish for those adhering to the W-W program.

At the heart of this dish is a vibrant medley of thinly sliced eggplant and zucchini, treated with a dash of salt to draw out excess moisture. Sautéed to a golden perfection in olive oil, these vegetables become the wholesome foundation of this W-W creation, offering a nutrient-rich alternative to traditional heavy pasta layers.

Layer by layer, this Parmigiana is constructed with a light-handed application of marinara sauce, ensuring a burst of tomato flavor without sacrificing the dish’s health-conscious focus.

Each tier introduces a combination of part-skim mozzarella and grated Parmesan cheeses, imparting a satisfyingly gooey and savory essence to the ensemble.

To elevate the taste profile, a sprinkling of dried oregano and basil adds herbaceous finesse, enhancing the dish with aromatic notes that complement the savory layers. The result is a symphony of flavors that brings out the best in each ingredient without overshadowing the others.

For those following the W-W plan, this Parmigiana offers a balance of flavors and textures with a mindful approach to nutritional content. With lower-fat cheeses, a controlled use of olive oil, and the natural goodness of vegetables, it stands as a testament to the idea that healthy eating can indeed be delicious and satisfying.

The final touch involves baking the assembled layers to golden perfection, allowing the cheeses to melt into a luscious blanket of goodness. The result is a bubbling, flavorful masterpiece that emerges from the oven, tempting taste buds with its aromatic allure and satisfying texture.

In conclusion, the W-W Eggplant and Zucchini Parmigiana presents a delightful intersection of culinary indulgence and mindful eating. Perfect for those seeking a flavorful, lower-point option within the W-W framework, this dish exemplifies that health-conscious meals can be both nourishing and a treat for the senses. Embrace the rich flavors, relish in the satisfying layers, and savor each bite as a testament to the delicious possibilities of a balanced, W-W-friendly kitchen.

Home Made Eggplant and Zucchini Parmigiana

Ingredients:

• 1 large eggplant, thinly sliced
• 2 medium zucchini, thinly sliced
• 1 cup marinara sauce (choose a lower-sugar option for fewer points)
• 1 cup part-skim mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay out the eggplant and zucchini slices on paper towels and sprinkle with salt. Allow them to sit for about 15 minutes to draw out excess moisture.
3. After 15 minutes, pat the slices dry with paper towels.
4. In a large skillet, heat olive oil over medium heat. Sauté the eggplant and zucchini slices until they are slightly tender and golden brown. Remove from heat and set aside.
5. In a baking dish, spread a thin layer of marinara sauce. Place a layer of eggplant and zucchini slices on top.
6. Sprinkle with a portion of mozzarella and Parmesan cheeses. Repeat the layers, finishing with a layer of cheese on top.
7. Sprinkle dried oregano and basil over the top.
8. Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and let it rest for a few minutes before serving.
10. Garnish with fresh basil or parsley if desired.

Nutritional Information (Approximate Values):

• Serving Size: 1/6th of the dish
• Calories: 180
• Total Fat: 10g
  • Saturated Fat: 4g
  • Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 500mg
• Total Carbohydrates: 16g
  • Dietary Fiber: 5g
  • Sugars: 8g
• Protein: 10g

Note: Nutritional values can vary based on the specific brands and types of ingredients used. Adjustments may be needed based on personal dietary requirements.

This W-W Eggplant and Zucchini Parmigiana provides a satisfying and flavorful twist on the classic Italian dish, with a focus on lower points for those following a WW plan. Enjoy this delicious and nutritious option for a satisfying meal.