Weight Watchers Eggplant Parmigiana Recipe
Weight Watchers Eggplant Parmigiana Recipe.
Italian breadcrumbs, garlic powder, egg whites, and mozzarella cheese.
A low calorie version of the classic Italian dinner.
3 WW Freestyle Points and 6 Smart Points
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and more Italian Weight Watchers Recipes here!
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Love wine? Check out this cute wine glass! The Weight Watchers Points Stemless Wine Glass. 3 Points, 5 Points, Who Cares?
Fun but practical! Measurements are at 4 ounces, 7 ounces, and 10 ounces. Don’t forget to convert the points to your WW Personal Points for your individual plan.
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Weight Watchers Eggplant Parmigiana
- ¼ tsp garlic powder
- 1 tsp Italian seasoning
- 1⅓ tbsp grated parmesan cheese
- ½ cup Italian seasoned breadcrumbs
- 1 medium eggplant
- 2 egg whites lightly beaten
- 1½ cups tomato sauce
- ½ cup mozzarella cheese – part-skim shredded
- Preheat oven 350 degrees F. Coat 13×9 inch baking dish with Pam; set aside.
- In a medium mixing bowl, mix Italian seasoning, Parmesan cheese, garlic powder, and bread crumbs; set aside
- Remove eggplant skin and cut off the ends; slice into approx 1/2 inch slices.
- Place egg whites in a shallow dish. Dip eggplant into egg whites, and then into the dry mixture.
- Place on nonstick cookie sheet, and bake until lightly browned. Approx 20 – 25 minutes. Flip halfway through.
- In the prepared baking dish, layer eggplant, 1/3 of the tomato sauce, 1/3 of the cheese repeating twice more.
- Place in the oven and bake until cheese is bubbly and melted. Approx 10 minutes.
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