Eggplant Parmesan
(4 portions)

This low fat version is easy to make and very tasty. It’s only 2 pts per serving if you use Veggie cheese and a tomato sauce that is only 1/2 pt per 1/2 cup. So make extra for leftovers. It's also good cold to take for lunch. Note: the veggie cheese used in this recipe can be purchased in the produce section of most supermarkets. You can substitute the real thing, but use a low-fat variety to keep the fat in-take down (and adjust the points).

1 medium eggplant
1/2 c. seasoned bread crumbs
1-2 large tomatoes (you need 8 slices), optional
1 egg white
1 c. low fat tomato spaghetti sauce
3 oz. Veggie Shreds mozzarella flavor cheese
4 Tbsp. Veggie Parmesan grated cheese
oil spray

  1. Preheat oven to 400 degrees
  2. Wash the eggplant and cut into thick slices, about 1/2" each.
  3. Beat the egg white with 2 Tbsp. water in a shallow bowl. Put the bread crumbs in another bowl.
  4. Dip each eggplant slice (both sides) in egg white mixture and then dreg in the bread crumbs on both sides.
  5. Place on a cookie sheet that has been sprayed with oil. Spray the tops with oil, too
  6. Bake at 400 degrees for about 40 minutes. Turn slices over and bake another 10 minutes until brown and the eggplant is soft
  7. Reduce oven to 350 degrees
  8. Slice tomato into at least 8 slices
  9. In a square baking dish layer the ingredients as follows: put a little tomato sauce on the bottom, then a layer of eggplant followed by tomato slices then sauce, mozzarella and parmesan, then another layer of eggplant followed by tomato slices then sauce, mozzarella and parmesan.
  10. Bake for about 30 minutes until the cheese melts. Let sit for 2 minutes and serve with a large salad.

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