Weight Watchers Eggplant Rollatini With Tomato-Basil Sauce

This is a delicious recipe that I made a few weeks ago.
Vegetarian and low fat.
Fresh Ingredients!
Only 5 Weight Watcher points!

Give it a try and let me know what you think.

Begin by preparing eggplant:
2 medium eggplants
Cooking spray

1.  Preheat oven to 450 degrees.  Coat a baking sheet with cooking spray.
2.  Slice 2 medium uncooked eggplants (tops and bottoms removed)  lengthwise into four 1/4 inch thick, long slices
3.  Lay eggplant in a single layer on prepared baking sheet and lightly coat tops with cooking spray.
4.  Bake, flipping once, until golden brown, about 10 minutes per side.  Remove from oven and set aside.

1 Tblsp olive oil
2 cloves sliced garlic (large – about 2 Tbsp)
2 cups canned crushed tomatoes
2 Tbsp basil, fresh and torn

1.  Place oil in a medium saucepan over medium-high heat.
2.  Add sliced garlic; saute’ until it begins to brown, about 1 to 2 minutes.
3.  Add crushed tomatoes, stir to combine and reduce heat to low.
4.  Add torn basil, stir to combine and simmer for 10 minutes.
5.  Cover, remove from heat and set aside.

1/4 cup minced onion
1 small uncooked zucchini, diced
1 clove crushed garlic (large – about 1 Tbsp)
1/2 cup part-skim ricotta cheese
1/2 cup parsley, fresh, chopped
2 Tbsp basil, fresh, chopped
3 Tbsp grated Parmesan cheese, divided
1 large egg
1/4 tsp table salt
1/4 tsp black pepper, freshly ground

1.  Coat a large nonstick skillet with cooking spray; heat over medium-high heat.
2.  Add onion and zucchini; saute’ until onion starts to brown, about 5 minutes.
3.  Stir in chopped garlic and cook 1 minute more; spoon onion mixture into a small bowl to cool.
4.  In another small bowl, combine ricotta, parsley, chopped basil, and 2 Tblsp of Parmesan; stir to combine.
5.  Add cooled onion mixture; stir to combine.
6.  Add egg, salt and pepper, stir to combine.


1.  To make rollatini, reduce oven to 400 degrees.
2.  Spoon 3 Tblsp of sauce in bottom of an 8 x 8 inch glass or nonstick metal baking dish and swirl to coat bottom with sauce.
3.  On a clean cutting board, place 1 slice of eggplant.  Place 2 Tblsp of filling at the narrow end of the eggplant and roll up; place in prepared baking dish, seam side-down.
4.  Repeat with remaining eggplant slices; arrange in a single layer in dish.
5.  Spoon remaining 1/2 cup of sauce and remaining Tblsp of Parmesan over eggplant.
6.  Bake until sauce bubbles, about 10 to 15 minutes.

Yields 2 pieces of rollatini per serving.
Serves 4
5 WW Points per serving


1 Comment

Lentil Soup with Eggplant and Zucchini

I made this last Sunday for dinner.  It was delicious.  My husband said, “You can definitely make this one again.”  The best part? It’s super filling!

Lentil Soup with Eggplant and Zucchini

1 TBL olive oil

1 large onion, chopped

1 red bell pepper, chopped

1 carrot, chopped

3 garlic cloves, minced

2 tsp ground cumin

6 cups reduced-sodium vegetable broth

1/2 lb. (1 1/4 cups) brown lentils, picked over, rinsed, and drained

1 small eggplant, peeled and chopped

2 medium zucchini, chopped

1 large tomato, chopped

1/2 tsp salt

2 TBL chopped fresh flat-leaf parsley

2 tsp grated lemon zest

1 TBL lemon juice

Heat oil in large pot over medium-high heat.  Add onion, bell pepper, carrot and garlic.  Cook, stirring occasionally, until softened, 5 minutes.  Add cumin and cook, stirring constantly, until fragrant, 30 seconds.

Add broth and lentils; bring to boil.  Reduce heat to a simmer, covered 15 minutes.  Add eggplant and return to boil.  Reduce heat and simmer, covered, until lentils and eggplant are tender, 15 minutes longer.

Stir in zucchini, tomato, and salt; return to boil.  Reduce heat and simmer, covered, until zucchini is crisp-tender, about 3 minutes.  Stir in parsley and lemon zest and juice.
Delicious with a dollop of fat free sour cream or plain yogurt.

Weight Watchers PointsPlus Cookbook
PER SERVING: (2 cups) 7 points, 331 calories, 5 grams fat
Serves 4


Thai Curry Halibut and Vegetable Stew

This is a YUMMY, SPICY dish.  Very quick and easy to make.  Don’t let the skin on the fish gross you out (it kinda did me)! Just remove it and DIG IN.

 2 shallots, thinly sliced

1 Tbl Thai green curry paste

1 cup light (reduced-fat) coconut milk

1 cup water

2 tsp Asian fish sauce

1/2 lb. eggplant, unpeeled and cut into 1/2-inch cubes

1/2 red bell pepper, cut into short, thin strips

3/4 lb. skinless halibut fillets, cut into 1 1/2-inch chunks

2 cups thinly sliced Napa cabbage

1 Tbl thinly sliced fresh basil

2 cups hot cooked brown rice

Lime wedges

1.  Spray large saucepan with nonstick spray and set over medium heat.  Add shallots and curry paste and cook, stirring often, until shallots are softened, about 2 minutes.  Add coconut milk, water, and fish sauce.  Bring to boil.

2.  Add eggplant and bell pepper to saucepan; cook 3 minutes.  Add halibut and cabbage; cover and simmer until halibut is just opaque in center, about 2 minutes longer.  Stir in basil.  Serve stew with rice and lime wedges.

Weight Watchers PointsPlus Cookbook
Prep Time: 15 minutes/Cook Time:15 minutes
Serves: 4 (1 cup stew and 1/2 cup rice) 290 calories
PointsPlus Value: 7


Weight Watchers Recipe “Creamy Fettuccine with Asparagus and Mushrooms

If you are looking for #4 Link Party “I turned the daunting into the do-able”…….click HERE

I purchased a new Weight Watchers recipe book a few weeks ago.  I have all of the old ones, but felt like I needed some inspiration.  Also, they have a different way of counting points and I was too lazy to look at the old cook books and try and figure it all out.

So, I purchased this one:

I’ve decided that this is the only cook book I will be cooking out of and posting recipes.  I need to be committed to healthy eating!! So I better hurry and cook all the meals out of this recipe book before Christmas comes!!!! I bet they don’t have a toffee recipe in this book ;-).

The first recipe was delicious:

Creamy Fettuccini with Asparagus and Mushrooms

6 oz. whole wheat fettuccini or spaghetti

1 bunch asparagus, trimmed and cut into 1 1/2 inch pieces

2 tsp olive oil

6 shallots, thinly sliced

2 garlic cloves, minced

1/2 lb. cremini mushrooms, sliced

1/4 lb. shitake mushrooms, tough stems removed and sliced

1 TBL reduced-sodium soy sauce

2 tsp all purpose flour

1 cup reduced-sodium chicken broth

1/4 cup  fat free half-and-half

2 tsp chopped fresh thyme

3 TBL shaved Parmesan

1.  Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. Drain.

2.  Meanwhile, heat oil in a large nonstick skillet over medium-high heat.  Add shallots and garlic and cook, stirring often, until shallots are softened, 2-3 minutes.  Add mushrooms and soy sauce and cook, stirring occasionally, until tender, about 6 minutes.

3.  Add flour to skillet and cook, stirring constantly, 1 minute.  Gradually add broth, stirring constantly and bring to boil.  Reduce heat and simmer, stirring often, until mixture is slightly thickened about 3 minutes.  Add half-and-half and cook until heated through.  Add pasta mixture and thyme and toss to coat.

4.  Divide pasta among 4 shallow bowls; sprinkle evenly with Parmesan.

Serves 4 people and a serving size is 1 1/4 cup which equals 9 PointsPlusValue for each serving/356 calories


Parties I’m linked to:
These Chicks Cook @ This Chick Cooks