More Great Recipes: Main Dish | Vegan | Vegetarian | Weight Watchers

Eggplant Parmesan

User Avatar
Member since 2006

Serves 4 | Prep Time | Cook Time


1 1/2 pounds eggplant, peeled and sliced into 1/4" thick slices
1/2 cup egg substitute
1 cup Italian bread crumbs
16 ounces tomato sauce or fat free spaghetti sauce
1/8 cup Parmesan cheese
1 cup skim milk mozzarella cheese
1/8 tsp. garlic powder
dash black pepper


Preheat oven to 400 degrees. Spray (2) 13"x9" baking dishes with non-stick

cooking spray.

Combine bread crumbs, Parmesan cheese, garlic powder and black pepper. Put egg substitute in a separate bowl. Dip eggplant slices in egg substitute and then in bread crumbs, coating thoroughly. Place eggplant slices in single layer in baking dishes. Bake for 20 minutes. Remove from oven and top each eggplant slice with tomato sauce and sprinkle with mozzarella. Bake an additional 10 minutes until cheese is melted.

Nutrition Information per serving:

297 Calories; 8g Fat (23.2% calories from fat); 20g Protein; 39g Carbohydrate; 6g Dietary Fiber; 18mg Cholesterol; 1736mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 3 Vegetable; 1/2 Fat.

Pairs Well With


Points - 6

I adore Eggplant Parmesan. Thanks for the WW version, Pamela.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter