Serves 4
45 min
Weight Watchers Eggplant Parmesan
Recipe GLPRcab1e36ad7f65c
A lighter take on classic eggplant parmesan using egg whites and minimal cheese. Breaded eggplant slices are baked until golden, then layered with rich tomato sauce and part-skim mozzarella, creating a satisfying dish with all the flavor of the traditional version but with fewer points.
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Ingredients
1 medium eggplant, peeled and sliced into 1/2-inch thick rounds
2 egg whites
1/3 cup plain breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 1/2 cups part-skim mozzarella cheese, shredded
1 1/2 cups marinara or tomato sauce
Directions
Preheat your oven to 350°F. In a shallow dish, whisk together the breadcrumbs, grated Parmesan cheese, Italian seasoning, and garlic powder. In a separate shallow bowl, lightly beat the egg whites with a fork until frothy.
Working with one eggplant slice at a time, dip it into the beaten egg whites to coat both sides, then dredge it in the breadcrumb mixture, pressing gently so the coating adheres. Arrange the coated slices on a large baking sheet.
Bake the eggplant slices for 10 minutes. Flip each slice and continue baking for another 10 to 15 minutes, until the coating is light golden brown and crispy.
Lightly spray or coat an 8x8-inch baking dish with cooking spray. Arrange one-third of the baked eggplant slices on the bottom in a single layer. Spread one-third of the tomato sauce over the eggplant, then sprinkle one-third of the shredded mozzarella on top. Repeat this three-layer pattern two more times, finishing with a layer of mozzarella cheese on top.
Bake the assembled casserole for 10 minutes or until the cheese on top is melted and the sauce is bubbling around the edges. Let cool for 2 minutes before serving.
