EGGPLANT PARMIGIANA - WEIGHT WATCHERS

Eggplant Parmigiana - Weight Watchers image

Provided by Rhiannon Deux

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

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cooking spray (1 spray)
1/3 cup Italian seasoned breadcrumbs
1 tablespoon grated parmesan cheese
1 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 medium raw eggplant
2 large egg whites, lightly beaten
1 1/2 cups canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded

Steps:

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.

Nutrition Facts : Calories 179.9, Fat 5.9, SaturatedFat 3.3, Cholesterol 19.4, Sodium 882.3, Carbohydrate 20.7, Fiber 6.5, Sugar 8.2, Protein 13.2