Eggplant Parm

Serves: 4
WW Points: 3

1 serving cooking spray
1/3 cup Italian bread crumbs
1 tablespoon parmesan cheese -- grated
1 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 medium eggplant
2 large egg whites -- lightly beaten
1 cup tomato sauce
1/2 cup part skim milk mozzarella cheese -- shredded

Preheat oven to 350°F. Coat an 8 x 8 x 2-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2-inch-thick slices.

Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.

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.

Nutritional Analysis:
Per Serving: 140 Calories; 3g Fat (20.8% calories from fat); 10g Protein; 19g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 764mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.

Eggplant Parmigiana, Eggplant Parmesan, Eggplant Parm

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