Weight watchers Eggplant Parmigiana

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 155.6
  • Total Fat: 3.5 g
  • Cholesterol: 7.6 mg
  • Sodium: 821.4 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 5.3 g
  • Protein: 9.8 g

View full nutritional breakdown of Weight watchers Eggplant Parmigiana calories by ingredient
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POINTSŪ Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 35 min
Level of Difficulty: Moderate
POINTSŪ Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 35 min
Level of Difficulty: Moderate

Number of Servings: 4


    1 spray(s) cooking spray
    1/3 cup(s) 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(s) canned tomato sauce
    1/2 cup(s) part-skim mozzarella cheese, shredded


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

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.

Number of Servings: 4

Recipe submitted by SparkPeople user SARASHLEYP.

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