Weight Watchers Eggplant Parmigiana Recipe

Weight Watchers Eggplant Parmigiana Recipe

4 Points

I made eggplant parmigiana, but baked—not fried! The eggplant was beyond delicious and just 4 Weight Watchers points for a large, very filling serving.

Thanks to Donna

Enjoy every bite! And be sure to check out our list of the best Weight Watchers snacks to take on the go. And if you’re not already a Weight Watchers member, sign up using my link to start for just $10/month.

Ingredients

• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 3 large eggs
• 1¼ cups seasoned bread crumbs (dried)
• 1½ pound of sliced 1⁄4 inch thick uncooked eggplant
• 14 ounces of tomato-basil marinara sauce
• 2 cups shredded fat-free mozzarella cheese

Instructions

• Preheat the oven to 425°F
• Spray a baking sheet with nonstick spray
• Combine the oregano, and pepper in a wide, shallow bowl or pie plate
• Beat the eggs in another wide, shallow bowl, and put the bread crumbs in a third bowl.
• Working one slice at a time, dip eggplant into the egg to coat, then dredge in the bread crumbs
• Repeat with the remaining eggplant slices
• Place the slices in a single layer on the prepared baking sheet and lightly spray the slices with nonstick spray
• Bake 10 minutes; turn and bake until golden brown, about 10 minutes more; set aside to cool slightly.
• Spread 1⁄2 cup of the pasta sauce over the bottom of a 9 x 13-inch baking dish
• Arrange the eggplant slices on top, in an overlapping layer
• Top with the remaining sauce and sprinkle with the mozzarella
• Bake until the cheeses melt, about 12 – 14 minutes.

Yields 1⁄6 of casserole per serving.

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Eggplant Parmigiana

I made eggplant parm baked not fried! The eggplant was Delicious and just 4 weight watchers points for a large serving

Ingredients

• Dried oregano
• ½ tsp
• Black pepper
• ¼ tsp freshly ground
• Egg
• 3 large egg s
• Dried plain breadcrumbs
• 1¼ cup s, seasoned variety
• Uncooked eggplant
• 1½ pound s, sliced 1/4 inch thick
• Marinara sauce
• 14 oz tomato-basil variety
• Shredded fat free mozzarella cheese
• 2 cup s

Instructions

1. Preheat the oven to 425°F. Spray a baking sheet with nonstick spray. Combine the oregano, and pepper in a wide, shallow bowl or pie plate. Beat the eggs in another wide, shallow bowl, and put the bread crumbs in a third bowl.
2. Working one slice at a time, Dip eggplant into the egg to coat, then dredge in the bread crumbs. Repeat with the remaining eggplant slices. Place the slices in a single layer on the prepared baking sheet and lightly spray the slices with nonstick spray. Bake 10 minutes; turn and bake until golden brown, about 10 minutes more; set aside to cool slightly.
3. Spread 1⁄2 cup of the pasta sauce over the bottom of a 9 x 13-inch baking dish. Arrange the eggplant slices on top, in an overlapping layer. Top with the remaining sauce and sprinkle with the mozzarella. Bake until the cheeses melt, 12 – 14 minutes.
4. Yields 1⁄6 of casserole per serving.

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