Eggplant Parmigiana Weight Watchers Recipe

Ingredients for Eggplant Parmigiana Weight Watchers

• Cooking Spray
• Italian Seasoned Breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 large eggplant (approximately 1.5 lbs)
• 2 large egg whites
• Canned Tomato Sauce
• Part Skim Mozzarella Cheese

How to Make Eggplant Parmigiana Weight Watchers

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray.
2. In a medium bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Set aside.
3. Wash and thoroughly dry one large eggplant (approximately 1.5 lbs). Peel the eggplant and trim the ends.
4. Slice the eggplant into 1/2-inch thick rounds.
5. In a shallow dish, whisk 2 large egg whites. Dip each eggplant slice into the egg whites, then dredge in the breadcrumb mixture, ensuring it's fully coated.
6. Arrange the breaded eggplant slices in a single layer on a large nonstick baking sheet. Bake for 20-25 minutes, flipping halfway through, until lightly browned.
7. Spread 1 1/2 cups of your favorite tomato sauce evenly over the bottom of the prepared baking dish.
8. Layer 1/3 of the baked eggplant slices over the sauce.
9. Top with 1/3 cup shredded mozzarella cheese.
10. Repeat layers twice more: sauce, eggplant, mozzarella.
11. Bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
12. Let stand for 5-10 minutes before slicing into 4 servings.