Tuesday 5 May 2015

Eggplant Parmigian


Eggplant Parmigiana
Weight Watchers Recipe
4.5 Stars
Ratings (1977)
4PointsPlusValue
Prep time: 15 min
Cook time: 35 min
Other time: 0 min
Serves: 4
We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture wi)

Eggplant Parmigiana

Ingredients

  •  1 spray(s) cooking spray   
  •  1/3 cup(s) seasoned breadcrumbs, Italian-style   
  •  1 Tbsp grated Parmesan cheese   
  •  1 tsp Italian seasoning   
  •  1/4 tsp garlic powder   
  •   1 medium uncooked eggplant(s)   
  •   2 large egg white(s), lightly beaten   
  •   1 1/2 cup(s) canned tomato sauce   
  •  1/2 cup(s) (shredded) part-skim mozzarella cheese, shredded   

Instructions

  • Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
  • 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.
  • 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.
  • 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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