Eggplant Parmigiana
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Baking the eggplant gives this Italian dish a crispy texture without all the PointsPlus values from frying.
Ingredients
Seasoned breadcrumbs
0.333 cup(s)
Grated Parmesan cheese
1 tbsp(s)
Italian seasoning
1 tsp(s)
Garlic powder
0.25 tsp(s)
Uncooked eggplant
1 medium
Egg whites
2 serving(s), large
Canned tomato sauce
1 cup(s)
Part-skim mozzarella cheese
0.5 cup(s), shredded
Instructions
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.
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