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
We have more Weight Watchers Dinner Recipes here,
more Meatless Weight Watchers Recipes here,
and more Italian Weight Watchers Recipes here!
Tips and Tricks
Salting the Eggplant
For a less bitter and more flavorful eggplant, sprinkle the slices with salt and let them sit in a colander for about 30 minutes before breading. This draws out excess moisture and bitterness. Rinse and pat dry before proceeding with the recipe.
Crispy Coating
For an extra crispy coating, spray the breaded eggplant slices with a little cooking spray before baking. This helps achieve a golden, crunchy texture.
Even Baking
To ensure even browning, arrange the eggplant slices in a single layer on the baking sheet without overlapping. Flip them halfway through the baking time to ensure both sides are evenly browned.
Flavor Boost
For added flavor, consider adding a pinch of red pepper flakes or a bit of fresh chopped basil to the breadcrumb mixture. This gives the dish a slight kick and enhances the overall taste.
Thicker Sauce
If you prefer a thicker tomato sauce, simmer the sauce on the stovetop for 10-15 minutes before layering it with the eggplant. This reduces excess liquid and intensifies the flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, or microwave individual portions until hot.
Freezing Tips
This dish can be frozen before the final bake. Assemble the eggplant and sauce layers in the baking dish, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Eggplant Parmigiana
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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