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)
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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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