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Name: EGGPLANT PARMIGIANA - WEIGHT WATCHERS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 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

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INGREDIENTS

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

INSTRUCTIONS

Eggplant Parmigiana for 3 points a serving! Woo-hoo!

READY IN: 50 mins

SERVES: 4

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

NOTES

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EGGPLANT PARMIGIANA - WEIGHT WATCHERS

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

Eggplant Parmigiana for 3 points a serving! Woo-hoo!
READY IN: 50 mins

SERVES: 4

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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Nutrition

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Serving Size: 1 (71g)
Recipe Makes: 1

Calories: 50
Calories from Fat: 10 (20%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 2.8mg		1 %
Sodium 157.7mg		5 %
Potassium 121.7mg		3 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.4g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 50

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