Community Pick
Eggplant Parmigiana - Weight Watchers
"Eggplant Parmigiana for 3 points a serving! Woo-hoo!"
photo by neillibson
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
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
directions
- 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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Reviews
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<b>IMPORTANT:</b> To get the best texture and flavor, it's important to salt and sweat the eggplant before you bake it. It's easy. Just sprinkle slices with salt of choice and give them 20-30 mins to pull the moisture out. Once they're done, rinse and pat them dry. They are now ready to bread and bake! I didn't use Italian seasoning (don't like one of the spices in it), so I just mixed in some Basil, Oregano, and Thyme. You can use a smaller baking dish, you don't need a 9X13 if you're creating 3 layers. I served this on whole wheat angel hair and instead og canned tomato sauce, I used a jar of pasta sauce. I'll definitely make it again. The first time I made this recipe I didn't salt the eggplant and it was very tough. When I made it again with that change, it tasted like restaurant quality eggplant parmesan. -
I am giving this recipe 3 stars only because I think it technically worked and was edible but I found it very bland overall. I followed the recipe to the t but I did add the step of sweating the eggplant before breading it. I think this would be better with more added seasonings to the italian bread crumbs and a regular pasta sauce as opposed to the plain tomato sauce. The texture came out nicely so I may try it again with some more seasoning... I think I'd also incorportate zuchini slices to bulk up the recipe a bit. -
Would never have guessed this is a healthy dish! Followed danakscullyt64's advise and "sweated" the eggplant. Sliced the eggplant before I realized I should have peeled it. Didn't seem to hurt at all to leave the skin on. From Renae C.'s advise, I baked it on a cookie sheet for 15 minutes on each side. To finish baking with the sauce and cheese, I used a 7 x 11 glass dish and had just enough for two layers. Excellent! -
This makes a great sandwich on a 1 point "Deli Flatbread" that is available now! Yum!!! -
How is this pointed for WW. Not nearly enough breadcrumbs
see 17 more reviews
Tweaks
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Sweat the eggplant first!!!
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This recipe was spot on! The "sweaty eggplant" is the way to go and doesn't add much time to the cooking process if it is the first thing that you do. I added Parmesan cheese, Italaian Seasoning, salt, white pepper, black pepper, garlic salt (I'm out of garlic powder) and a dash of celery salt to the bread crumbs. Instead of using just bread crumbs, I mixed half Seasoned Panko crumbs and half Italian bread crumbs (what I had on hand). I have made this recipe a few times throughout the years, slightly tweaking each time. It comes out great every time! -
My husband and I loved this! I made the adjustments that Renae C. suggested and it turned out so good. The only changes that I made was to use Barilla 5 cheese spaghetti sauce instead of the canned tomato sauce and used Mexican cheese (that's what I had on hand) and it still turned out great.
RECIPE SUBMITTED BY
Mother of two, urban pagan, hippie chick, herbalist and massage therapist, love to cook and love to eat. I just started Weight Watchers online as a result of the last two! But I'm committed to finding and creating GOOD TASTING healthy foods so I can eat better forever, not temporarily diet to lose weight.
