Friday, February 4, 2011

Weight Watchers Eggplant Parmigiana

This recipe is from and is 3 points if you're counting. It's low in calories and tastes good, but I would double the amount of breadcrumbs and seasonings in order to cook a medium sized eggplant. 1/3 cup of breadcrumbs only covered about six thin pieces for me. If you don't have breadcrumbs, grind Ritz crackers into fine crumbs but remember that it might add calories.


Cooking spray
1/3 cup Italian seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon Garlic powder
1 medium raw eggplant
2 large egg whites, lightly beaten
1 1/2 cups canned tomato sauce
1/2 cup part-skim Mozzarella shredded cheese

  1. Coat casserole or 9x13 inch baking dish with cooking spray. 
  2. Preheat oven to 350 degrees.
  3. Combine breadcrumbs, Parmesan cheese, Italian seasoning and garlic powder. Mix well.
  4. Cut eggplant into slices and remove the skin.
  5. Dip eggplant in beaten egg whites and then coat with breadcrumb mixture.
  6. Bake on nonstick sheet until lightly browned. (20 - 25 minutes). Flip once.
  7. Layer eggplant on the bottom of prepared dish. Cover with 1/3 of the tomato sauce and 1/3 of Mozzarella cheese.
  8. Repeat layering process two more times.
  9. Bake until cheese is melted and sauce is bubbling.

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