Healthy Eggplant Parm Casserole Recipe
White Eggplant Parm Casserole
1/4 of casserole: 199 calories, 9.5g total fat (5.5g sat. fat), 729mg sodium, 14.5g carbs, 6g fiber, 7.5g sugars, 16.5g protein
Click for WW Points® value*
Prep:
20 minutes
Cook:
1 hour and 5 minutes
Cool: 10 minutes
Ingredients:
Casserole
1 large eggplant (about 20 oz.)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
Sauce
2 1/2 cups roughly chopped cauliflower
1/4 cup fat-free milk
2 tbsp. grated Parmesan cheese
1 tsp. chopped garlic
1/4 tsp. salt
1/8 tsp. black pepper
Optional topping: fresh basil
Directions:
Preheat oven to 400ºF. Spray a baking sheet and an 8” X 8” baking pan with nonstick spray.
Slice off and discard eggplant ends. Cut eggplant lengthwise into 1/2-inch slices. Top with seasonings.
Place eggplant slices on the baking sheet. Bake for 20 minutes.
Flip eggplant. Bake until slightly softened and lightly browned, about 10 more minutes.
Meanwhile, make the sauce. Place cauliflower in a medium-large microwave-safe bowl with 3 tbsp. water. Cover and microwave for 4 minutes, or until soft. Drain excess liquid, and transfer cauliflower to a blender or food processor. Add remaining sauce ingredients and 1 1/2 tbsp. warm water. Blend on high speed until smooth and uniform.
Remove sheet from oven, but leave oven on.
Evenly layer the following ingredients in the baking pan: 1/4 of sauce (about 1/4 cup), half of the eggplant slices, 1/4 of sauce (about 1/4 cup), 1/2 cup mozzarella, 2 tbsp. Parm, and 1/4 of sauce (about 1/4 cup). Continue layering with remaining eggplant slices, sauce, 1/2 cup mozzarella, and 2 tbsp. Parm.
Cover pan with foil. Bake for 30 minutes, or until hot and bubbly.
Uncover and bake until cheese has melted and lightly browned, about 5 minutes.
Let cool for 10 minutes before slicing.
MAKES 4 SERVINGS
Hungry for More Healthy Casserole Recipes?
Don't put away that 8” X 8” baking pan—after you're done with today's healthy eggplant Parm casserole, here are more casserole recipes to try out.
Chew on this:
We're close to the end of National BLT Month, aka April. How about a round of BLT Deviled Eggs?
Share healthy recipes with your friends… like this eggplant Parm casserole!
We may receive affiliate compensation from some of these links. Prices and availability are subject to change.
We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.
Questions on the WW Points® values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.
