Eggplant Parmigiana - Weight Watchers |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Eggplant Parmigiana for 3 points a serving! Woo-hoo! Ingredients:
cooking spray (1 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 cheese, shredded |
Directions:
1. Preheat oven to 350°F Coat a 9 X 13-inch baking dish with cooking spray; set aside.
2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
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