Ww No Fuss Eggplant (Aubergine) Parm

READY IN: 20mins
Recipe by RAZDAZ

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

Top Review by RENO911

I am rating this on easy prep and the smell is wonderful. Can't wait to eat it!

Ingredients Nutrition

  • 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)


  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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