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Photo of Baked eggplant Parmigiana over whole-wheat noodles by WW

Baked eggplant Parmigiana over whole-wheat noodles

10
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Moderate
If you want a twist on the classic, we highly suggest cooking this version of eggplant Parmigiana: It's full of heart-healthy ingredients like oats, whole wheat pasta, and canned tomatoes. Yes, oats are used instead of the typical flour mixture you usually dredge the eggplant slices in. The combination of diced tomatoes and canned tomato sauce adds lots of flavor and texture to the finished casserole. And if you want to guarantee that the cheese browns evenly, broil for 1 to 2 minutes after baking in step 4; just keep an eye on it as broilers can vary wildly and you don't want the cheese to burn.

Ingredients

Olive oil cooking spray

2 spray(s)

Quick cooking rolled oats

1 cup(s)

Garlic powder

1 tsp

Dried oregano

1 tsp

Table salt

½ tsp

Fat free skim milk

⅓ cup(s)

Eggplant

1½ medium, or 1 large, sliced crosswise into 1/2-inch-thick slices

Grated Parmesan cheese

2 Tbsp

Uncooked whole wheat spaghetti

12 oz

Canned diced tomatoes

28 oz, with green pepper, celery and onion

Canned tomato sauce

16 oz

Shredded part skim mozzarella cheese

8 oz

Instructions

  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. While spaghetti cooks, in a medium bowl, combine diced tomatoes and tomato sauce; reserve 2/3 cup of sauce mixture and set aside for eggplant. Drain pasta and transfer to a large bowl; toss with sauce and cover spaghetti to keep warm.
  4. 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. (
  5. Place spaghetti on plates or in shallow bowls and arrange eggplant slices over top. Yields about 1 1/4 cup of spaghetti and 2 to 3 baked eggplant slices per serving.

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