Best Eggplant ParmesanSubmitted by: BUN3KIN
Introduction6 WW points per serving 6 WW points per serving
4 small eggplants (about 2 1/2" in diameter) or 3 regular eggplants
1 cup unbleached, all-purpose flour
1 Tablespoon Olive oil
1 cup of your favorite tomato sauce*
4 oz. part skim mozzarella
Small handful of basil leaves, roughly torn
Preheat the oven to 350°F.
Lightly dredge the eggplant slices in the flour. Heat olive oil in a large skillet over high heat. When heated, add the eggplant slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown. Drain the eggplant on paper towels and repeat in batches until all of your eggplant is cooked, adding more oil as necessary.
In a 13" x 9" baking dish, arrange as many slices of eggplant as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce and a dusting of basil. Continue the layers, evenly distributing all the ingredients, until everything is used up.
Bake for 25 to 30 minutes or until the cheese is melting and bubbling.
* I used a homemade tomato sauce. The recipe can be found here http://recipes.sparkpeople.com/recipe-detail.asp?recipe=704194
Number of Servings: 4
Recipe submitted by SparkPeople user BUN3KIN.