Eggplant Parmigiana
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.
Ingredients
Cooking spray
1 spray(s)
Seasoned breadcrumbs
0.333 cup(s)
Grated Parmesan cheese
1 Tbsp
Italian seasoning
1 tsp
Garlic powder
0.25 tsp
Uncooked eggplant(s)
1 medium
Egg whites
2 large
Canned tomato sauce
1.5 cup(s)
Part skim mozzarella cheese
0.5 cup(s), shredded
Instructions
1
Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray; set aside.
2
Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder 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 to 25 minutes, flipping once.
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 slice
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.