Weight Watchers Eggplant Parmagana
INGREDIENTS
  • 1 sprays cooking spray
  • 1/3 cup seasoned bread crumbs, Italian-style
  • 1 Tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1 medium raw eggplant
  • 2 large egg white(s), lightly beaten
  • 1 1/2 cup canned tomato sauce
  • 1/2 cup part-skim mozzarella cheese, shredded
DIRECTIONS
  1. Preheat oven to 350F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.