Photo of Eggplant Parmigiana by WW

Eggplant Parmigiana

Points® value
Total Time
45 min
15 min
30 min
Baking the eggplant gives this Italian dish a crispy texture without all the POINTS values from frying.


Seasoned breadcrumbs

cup(s), Italian-style

Grated Parmesan cheese

1 tbsp(s)

Italian seasoning

1 tsp(s)

Garlic powder

¼ tsp(s)

Uncooked eggplant

1 medium

Egg whites

2 serving(s), large, lightly beaten

Canned tomato sauce

1 cup(s)

Part-skim mozzarella cheese

½ cup(s), shredded, shredded


  1. Preheat oven to 350°F. Coat an 8- x 8- x 2-inch baking dish with cooking spray; set aside.
  2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2-inch-thick slices.
  3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.
  4. 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.
  5. Serving size: 1 piece


SERVING SIZE (1 piece) 133 Cal, 4 g Total Fat, 2 g Sat Fat, 647 mg Sod, 17 g Total Carb, 6 g Sugar, 0 g Added Sugar, 4 g Fib, 9 g Prot.