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"