WW Has a recipe for eggplant parmigiana go on their website and search for it.   I would but I'm not a member anymore :D

my new fav!!!! balsamic oven roasted veggies which is in their new comfort classics cookbook.  they don't call for eggplant but i added it and it's great roasted and very low in points.

Cut in half, bake it at 350 until tender (can pierce easily with a knife), scoop it out, add some tahini, salt, minced garlic and lemon juice and use as a dip for veggies (more or less it's babaganoush).

Cut into slices, a bit of EVOO, bake or grill. I love to grill it until it's just a little bit charred. The flavor is yummy!

Saute in a pan with EVOO and add to casseroles or pasta and sauce.

Allrecipes.com has an amazing recipe - search for eggplant easy good.  Amazing!  My DH even eats this and he's not a veggie lover. 

Christina

www.my-calorie-counter.com     The webs free Calorie Counter

Thanks ladies!  I don't know why I didn't think to look on the WW website!!  Can't wait to try some of these;o)  I am veggie challenged so am really excited that I found I new one I love!

Where do I find Tahini?  I'd never heard of it so googled it but not sure where to get it...Thanks!

Quoting bhwrn1:

Cut in half, bake it at 350 until tender (can pierce easily with a knife), scoop it out, add some tahini, salt, minced garlic and lemon juice and use as a dip for veggies (more or less it's babaganoush).

Cut into slices, a bit of EVOO, bake or grill. I love to grill it until it's just a little bit charred. The flavor is yummy!

Saute in a pan with EVOO and add to casseroles or pasta and sauce.

Here are a few reciepes

Vegetarian No-Pasta Lasagna

Makes 4–6 servings

Ingredients
4 tablespoons extra-virgin olive oil
2 tablespoons garlic, chopped fine
2 tablespoons onion, chopped fine
2 (14.5-ounce) cans stewed tomatoes
2 tablespoons dried oregano
1 (6-ounce) can tomato paste
Salt and ground black pepper to taste
2 large eggplants
2 tablespoons dried thyme
1 large yellow squash, thinly sliced lengthwise (optional)
1 cup part-skim ricotta cheese
1 large egg
1/2 cup fresh-grated Parmesan cheese
2 cups (4 whole) roasted peppers
1/2 cup shredded part-skim mozzarella
1/4 cup fresh basil, shredded
2 cups spinach (optional)

Instructions
Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover, and let simmer lightly while you continue.

Slice eggplant lengthwise in 1/4" slices. Spread out eggplant slices on a rimmed cookie sheet sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining olive oil. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to be able to handle. Reduce oven to 375°F.

Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12" x 9" baking dish, spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta-cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella, and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.

Nutritional information
354 calories
12 g sugar
18 total fat (7 g sat)
67 mg cholesterol
35 g carbohydrate
17 g protein
3 g fiber
755 mg sodium

Stuffed Eggplant

Makes 2 servings

Ingredients
1 eggplant (about 1 pound), halved
1 tablespoon extra-virgin olive oil
Salt and ground black pepper
3/4 cup fresh whole-wheat bread crumbs
1 teaspoon minced garlic
1/2 cup finely chopped onions
2 ounces mushrooms, finely chopped
1/2 cup finely diced sweet red peppers
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon fennel seeds
1/3 cup tomato sauce
1 tablespoon minced fresh parsley

Instructions
Preheat oven to 375°F. Using a paring knife, carefully cut away the flesh of each eggplant half, leaving about 1/2" of flesh adhering to the skin. Discard any large clumps of seeds and finely chop the flesh; set aside. (If there are no seeds, discard about 1/3 of the flesh anyway.) Lightly brush the inside of each eggplant half with a small amount of the oil. Sprinkle with salt and black pepper; set aside.

In a large bowl, combine the eggplant flesh with the bread crumbs, garlic, onions, mushrooms, red peppers, oregano, rosemary, fennel seeds, 2 tablespoons of the tomato sauce, and the remaining oil. Stir in additional salt to taste. Divide the filling equally between the eggplant halves. Spoon 2 heaping tablespoons of tomato sauce over each half.

Arrange the eggplant halves in a 9" x 13" baking dish. Add 1/4" water to the bottom of the dish. Cover tightly with foil and bake for 30 minutes. Uncover and add more water to the bottom of the baking dish, if necessary. Bake, uncovered, for 15 minutes, or until the eggplant is tender. Sprinkle with the parsley before serving.

NOTES

• You can bake the eggplant in two 10" pie plates.
• To make fresh bread crumbs, tear any type of dry, whole-wheat bread into large chunks. Place them in a food processor and process with on/off turns.
• For a tasty flavor boost, sprinkle the eggplant halves with grated Parmesan cheese before baking.

  Recipe reprinted with permission from Prevention's The Healthy Cook, by David Joachim. ©1997 Rodale Inc.

  Nutritional information
  224 calories
  8 g fat
  0 mg cholesterol
  35g carbohydrate
  6 g protein
  3 g fiber
  309 mg sodium

  Mini Eggplant Pizzettes

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  Serves 4
  
  Ingredients
  1 eggplant, 3 inches in diameter, peeled and cut into 4 half-inch thick slices
  4 teaspoons olive oil
  1/2 teaspoon salt
  1/8 teaspoon ground black pepper
  1/4 cup pasta sauce
  1/2 cup (2 1/2 ounces) shredded part-skim mozzarella cheese
  4 ounces Canadian bacon (optional)
  
  
  Instructions
  Preheat the oven or toaster oven to 425°F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top, if desired, with the Canadian bacon (optional) and shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
  

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