Photo of Baked Eggplant Parmigiana over Whole-Wheat Noodles by WW

Baked Eggplant Parmigiana over Whole-Wheat Noodles

Points® value
Total Time
1 hr 5 min
20 min
45 min
What do you call tender, seasoned eggplant slices, smothered with bubbling mozzarella cheese and tomato sauce? Delicious!


Olive oil cooking spray

2 spray(s), (5 one-second sprays per serving)

Quick cooking rolled oats

1 cup(s)

Garlic powder

1 tsp(s)

Dried oregano

1 tsp(s)

Table salt

½ tsp(s)

Fat-free skim milk


Uncooked eggplant

1½ pound(s), sliced crosswise into 1/2-inch-thick slices (about 1 large)

Grated Parmesan cheese

2 tbsp(s)

Uncooked whole wheat spaghetti

12 oz

Canned diced tomatoes

28 oz, with green pepper, celery and onion

Canned tomato sauce

16 oz

Shredded fat free mozzarella cheese

8 oz

Grated Parmesan cheese

1 tsp(s)


  1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. In a shallow dish, combine oats, garlic powder, oregano and salt. Place milk in a separate shallow dish. Dip eggplant slices into milk and then into oat mixture; press oat mixture onto both sides of eggplant with hands. Place coated eggplant slices on prepared baking sheet and sprinkle with grated topping; lightly spray surface with cooking spray. Place in oven and bake 30 minutes.
  3. Meanwhile, cook spaghetti according to package directions; drain and transfer to a large bowl. Cover spaghetti to keep warm.
  4. In a medium bowl, combine diced tomatoes and tomato sauce. Reserve 2/3 cup of sauce mixture and pour remaining sauce mixture over spaghetti; toss to combine.
  5. Remove eggplant from oven and spoon reserved tomato sauce over top; top with mozzarella cheese. Return eggplant to oven and bake until cheese is browned and bubbly, about 10 to 15 minutes more. (Note: If cheese does not brown, broil for an additional 1 to 2 minutes.)
  6. Place spaghetti on plates or in shallow bowls and arrange eggplant slices over top. Yields about 1 1/4 cups of spaghetti and 3 baked eggplant slices per serving.