Monday, August 8, 2011

Eggplant Parmigiana

An excellent recipe! Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.

Serves 4 ( 3 points + )

  • ⅓ c. seasoned bread crumbs
  • 1 T. grated Parmesan cheese
  • 1 medium raw eggplant
  • 2 egg whites, beaten
  • 1-½ c. tomato sauce ( seasoned to your liking)
  • ½ c. part-skim shredded mozzarella

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Peel eggplant and slice into 12 ( ¼ ") slices. Dip eggplant in egg whites.
Combine bread crumbs with Parmesan cheese. Dredge eggplant in bread crumb mixture, coating both sides. Place on baking sheet. Bake for 25-30 minutes, or until lightly browned, turning once.
Coat a 9 x 13 pan with cooking spray. Place 4 eggplant slices in the bottom of the pan. Top with ⅓ tomato sauce and ⅓ mozzarella cheese. Repeat layers two more times. Bake, uncovered for 10 minutes or until cheese is melted.

adapted from "Weight Watcher's"


  1. Oh, what time do we eat? I've been following your blog and been too busy trying your recipes to leave a comment! Thank you for your creativity and generosity -- I've yet to have a bad dish from you!

  2. Hi there - I just tried this, and it was *delicious*! Thanks for posting. :) However, when I plugged everything into the recipe builder, I got 4 points+/serving. How did you calculate 3?

  3. Sarita,
    This recipe came right from the Weight Watcher's site. It said it was 3 points +. I did not type it in, since it came right from the WW site.


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