Weight Watchers Eggplant Parmigiana

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 142.4
  • Total Fat: 1.5 g
  • Cholesterol: 5.8 mg
  • Sodium: 609.9 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 10.4 g

View full nutritional breakdown of Weight Watchers Eggplant Parmigiana calories by ingredient
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This is a low fat low cal dish This is a low fat low cal dish
Number of Servings: 4


    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 whites, lightly beaten
    1 1/2 cup canned tomato sauce/or crushed tomatoes
    1/2 cup Fat Free shredded mozzarella


Preheat oven to 350F. 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 - 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of the tomato sauce/crushed tomatoes and 1/3 of mozzarella cheese. Repeat with 2 more layers in the same order. Bake until the cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user ALURA618.

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