Easy Weight Watchers Eggplant Parmigiana Recipe
Easy Weight Watchers Eggplant Parmigiana is a fantastic Italian dish that’s perfect for dinner. It’s a WW-friendly recipe, making it a great choice for anyone who loves flavorful, Italian-inspired meals without the fuss.
This dish centers around eggplant, a versatile and hearty vegetable, coated in a mix of herbs and breadcrumbs, then baked to perfection.
The combination of rich tomato sauce and a blend of mozzarella and Parmesan cheese adds that classic Italian touch. It’s ideal for a cozy family dinner or impressing guests with your culinary skills.
Weight Watchers Points
5 Points (2022/2023 Plan)
Tips and Tricks
Selecting the Eggplant
Choose firm, shiny eggplants with smooth skin. Avoid any with soft spots or wrinkles, as these can be signs of overripeness or spoilage. Smaller eggplants tend to be less bitter and have fewer seeds.
Preparing the Eggplant
To remove excess moisture and bitterness from the eggplant, sprinkle the slices with salt and let them sit for about 30 minutes. Then, rinse them off and pat them dry with a paper towel before starting the breading process.
Crispier Coating
For an extra crispy coating, you can toast the breadcrumbs slightly before using them. Spread them on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally, until they are lightly browned.
Even Baking
Arrange the eggplant slices in a single layer on the baking sheet, making sure they don’t overlap. This ensures even baking and helps them become crispy.
Flavor Boost
Add a bit of grated garlic or garlic powder to the breadcrumb mixture for an extra burst of flavor. You can also sprinkle some crushed red pepper flakes for a bit of heat.
Cheese Options
If you prefer a richer flavor, you can use a blend of mozzarella and provolone cheese. For a vegan option, substitute the cheeses with plant-based alternatives.
Related Recipes
Weight Watchers Italian Chicken Parmigiana
Quick and Easy Weight Watchers Eggplant Parmigiana
WW Friendly Margherita Eggplant Pizzas
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Easy Weight Watchers Eggplant Parmigiana
Ingredients
- 5 tablespoon all-purpose flour
- ½ teaspoon dried oregano
- ¼ teaspoon fresh ground black pepper
- 3 large eggs
- 1¼ cups Italian seasoned breadcrumbs
- 1½ pounds eggplant sliced 1⁄4 inch thick
- 14 ounce basil, garlic and oregano tomato sauce
- 2 cups fat-free mozzarella cheese shredded
- 3 tablespoon grated parmesan cheese
Instructions
- Heat your oven to 425°F.
- Make your baking sheet non-stick by spraying it with nonstick spray.
- In a large, flat bowl, mix together the flour, oregano, and pepper.
- In a different large, flat bowl, beat the eggs.
- Place the breadcrumbs in a third bowl.
- Take one slice of eggplant and first coat it with the flour mixture. Next, dip the same slice into the beaten eggs. Then, cover it with breadcrumbs.
- Repeat steps 6 to 8 for all the eggplant slices. Arrange these coated slices in a single layer on your baking sheet.
- Give a light spray of nonstick spray over the slices.
- Bake them for 10 minutes, then flip them over and bake for another 10 minutes until they turn golden brown. After baking, let them cool for a bit.
- Spread 1⁄2 cup of pasta sauce evenly over the bottom of a 9 x 13-inch baking dish.
- Place the baked eggplant slices on top of the sauce, overlapping them a little.
- Pour the rest of the sauce over the eggplant.
- Sprinkle both mozzarella and Parmesan cheeses on top.
- in preheated oven, bake for 12 to 14 minutes, or until the cheese melts.
Notes
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