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    Eggplant Parmigiana


    Source of Recipe


    Sandra


    Recipe Introduction


    Makes 4 servings. 1 serving = 3 WW Points


    List of Ingredients


    • 1 eggplant (about 1 1/2 lbs), pared and sliced 1/2-inch thick
    • 1 egg white, lightly beaten with 2 Tbsp water
    • 1/2 C seasoned Italian bread crumbs
    • 1 C reduced-fat spaghetti sauce
    • 3/4 C shredded fat-free mozzarella cheese
    • 3 Tbsp grated Parmesan cheese


    Instructions


    1. Preheat oven to 375. Spray 2 baking sheets with nonstick cooking spray.
    2. Coat eggplant pieces with egg white, then bread crumbs. Arange on prepared baking sheets; bake 30 minutes. Turn slices over; bake, until browned on both sides, 10 minutes longer. Remove from oven; leave oven on.
    3. Spread 1/4 C sauce over bottom of 8X8 inch baking dish. Arrange half the eggplant in a single layer over sauce; top with half of the remaining sauce, then half of the cheeses. Repeat layers. Bake, covered, until heated through and cheese is melted, 30-40 minutes.
 

 

 

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