Adapted from Weight Watchers International. “Eggplant Parmigiana.” Downloaded from the web on January 27, 2011.
My Comment: I’ve made this recipe from Weight Watchers (subscription) several times. Not only is it delish the night it’s cooked, but it makes great leftovers. Honestly, I’d eat it cold! I dislike powdered garlic, so I used a clove, well minced. Also, I just purchase plain bread crumbs (or if you have stale bread, toast it and pulverize it) and add some basil and oregano – voila! Italian seasoned crumbs without all the preservatives. Also, don’t bother with the shaker can on “Parmesan” cheese — a hunk of cheese and a box grater is much more economical and tastes better too.
Tonight’s photographs were taken with Adrien’s new Nikon D300S camera. Cool!
1 spray of cooking spray
1/3 cup seasoned bread crumbs, Italian style
1 TBSP grated Parmesan cheese
1 tsp Italian seasoning (basically basil + oregano + salt + pepper)
1/4 tsp garlic powder (or use a well-minced clove of fresh garlic)
1 medium eggplant, raw
2 large egg whites, lightly beaten
1 1/2 cup canned tomato sauce
1/2 c part-skim mozzarella cheese, shredded
1. Preheat oven to 350 F. Coat a 9×13-inch baking dish with cooking spray and set aside.
2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in medium-size bowl and set aside.
3. Remove the skin from the eggplant, trim off the ends and slice eggplant into 1/2-inch thick slices.
4. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a non-stick cookie sheet until lightly browned, about 20-25 minutes, flipping over once.
5. Place a layer of eggplant on the bottom of prepared baking dish, then add 1/3 of the tomato sauce and 1/3 of the mozzarella cheese. Repeat with 2 more layers in the same order. Bake until cheese is melted and sauce is bubbling – about 10 minutes more.
6. Slice into 4 pieces and serve.
Weight Watcher Point 4