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"

6 comments:

  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!

    ReplyDelete
  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?

    ReplyDelete
  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.

    ReplyDelete

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