The WW Eggplant and Zucchini Parmigiana is a fantastic, healthier alternative to the classic eggplant parmigiana, perfect for anyone following the Weight Watchers program or anyone looking to cut down on calories without sacrificing flavor. This dish swaps the traditional frying and breading for a lighter, roasted vegetable approach, making it not only lighter but also incredibly easy to prepare. The eggplant and zucchini are sliced, roasted until tender, and then layered with marinara sauce and reduced-fat mozzarella cheese. The result is a comforting, flavorful dish that feels indulgent while still being good for you.
One of the best things about this recipe is how versatile it is. You can adjust the vegetables, seasonings, and even the type of cheese to suit your tastes or dietary preferences. The use of roasted eggplant and zucchini instead of breaded and fried versions ensures that the dish is lighter in calories but still packed with nutrients. The savory marinara sauce, combined with the melty mozzarella and Parmesan cheese, provides a satisfying cheesy topping that everyone loves. Plus, this is a great way to increase your vegetable intake, as it’s full of fiber and antioxidants from the eggplant and zucchini.
The WW Eggplant and Zucchini Parmigiana is also a perfect dish for meal prep. You can make it ahead of time, store it in the fridge, and reheat it for a quick, delicious dinner during the week. It’s an ideal option for busy nights when you want something hearty but don’t want to spend too much time in the kitchen. The dish holds up well in the refrigerator, and the flavors actually improve after a day or two, making it even better when enjoyed as leftovers.
Whether you’re following Weight Watchers, trying to eat healthier, or simply looking for a comforting vegetarian dish, this Eggplant and Zucchini Parmigiana is an easy, satisfying, and nutritious meal. It’s a great choice for family dinners, a light weeknight meal, or even for entertaining guests. The fact that it’s light on calories but heavy on flavor makes it a win-win for anyone trying to balance healthy eating with delicious food!
WW Eggplant and Zucchini Parmigiana Recipe
Ingredients:
- 1 medium eggplant, sliced into 1/2-inch thick rounds
- 2 medium zucchinis, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil (for roasting)
- Salt and pepper, to taste
- 2 cups marinara sauce (preferably low-sugar, homemade, or store-bought)
- 1 1/2 cups reduced-fat mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped (optional, for garnish)
- 1/4 teaspoon dried Italian seasoning (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Prepare the Vegetables:
- Slice the eggplant and zucchini into 1/2-inch thick rounds. Arrange them in a single layer on the prepared baking sheets.
- Drizzle the olive oil evenly over the vegetables, then season with salt and pepper to taste. Toss the veggies a bit to ensure they’re lightly coated with the oil and seasonings.
3. Roast the Vegetables:
- Roast the eggplant and zucchini in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized. You may need to rotate the trays depending on your oven’s heat distribution. Set the roasted vegetables aside to cool slightly.
4. Assemble the Parmigiana:
- Reduce the oven temperature to 375°F (190°C).
- In a baking dish (about 9×9-inch), start by spreading a thin layer of marinara sauce on the bottom.
- Layer half of the roasted eggplant slices on top of the sauce. Top with a few spoonfuls of marinara sauce and sprinkle with a small amount of mozzarella and Parmesan cheese.
- Add the roasted zucchini slices on top, followed by more marinara sauce, and finish with the remaining mozzarella and Parmesan cheese.
- If you like, you can sprinkle a bit of Italian seasoning over the top layer for added flavor.
5. Bake:
- Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the top is slightly golden brown.
6. Garnish and Serve:
- Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil (if desired) before serving.
Tips:
- Make it Gluten-Free: This recipe is naturally gluten-free, as it doesn’t require any breadcrumbs. If you prefer a bit of crunch, you could sprinkle crushed gluten-free crackers or almond flour on top before baking.
- Customize the Cheese: If you’re not a fan of reduced-fat mozzarella, you can use a small amount of full-fat mozzarella for a richer flavor. Just be mindful of the WW points.
- Make Ahead: This dish can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat in the oven at 350°F (175°C) for about 10-15 minutes before serving.
- Serving Suggestions: This WW Eggplant and Zucchini Parmigiana is great on its own or served alongside a light salad or some steamed vegetables. You could also pair it with a small portion of whole wheat spaghetti or cauliflower rice for a more filling meal.
