Tuesday, February 7, 2012

Baked Eggplant Parmigiana

I got this recipe from Weight Watchers online. I believe it was a community recipe. I may have changed it just a little - my version is 7 PointsPlus.

Baked Eggplant Parmigiana - 6 serving - 7 PointsPlus each
5 tbsp flour
1/2 tsp oregano
1/4 tsp black pepper
1 1/4 cup dried plain bread crumbs
4 egg whites
1 medium eggplant ( approx 1 lb after trimming, 1/4 inch slices)
14 oz tomato sauce
garlic powder
Italian seasoning
2 cups mozzarella part skim, shredded
3 Tbsp grated Parmesan cheese

Preheat over to 425 degrees. Spray two baking sheets with nonstick spray (I put aluminum foil on my baking sheets and sprayed the foil)

Combine the flour, oregano and black pepper in a shallow bowl. Beat the egg whites in a second shallow bowl. Put the bread crumbs in a third shallow bowl.

Working with one slice of eggplant at a time, place in the flour turning once so both sides are lightly coated.

Dip the floured slice into the beaten egg whites. Lastly, dredge the slice with bread crumbs to coat both sides.

Place in single layer on the baking sheets. Spray tops of all the slices with cooking spray.
Bake in oven for 10 minutes - turn and bake another 10 minutes or until lightly browned.

Meanwhile mix tomato sauce, garlic powder and Italian seasoning in a bowl. Spray bottom of 9 x 13 casserole dish. Spoon 1-2 Tbsp of tomato sauce in dish and spread to lightly coat the bottom.
Layer half the eggplant on top of the sauce in the dish. Spoon half of the remaining tomato sauce over the layer of eggplant. Sprinkle with 1 cup mozzarella.
Place rest of eggplant slices on the cheese - cover with remaining tomato sauce, mozzarella cheese and the Parmesan cheese.

Bake 12 -14 minutes (I was baking dinner rolls so the oven was set at 350 degrees so I baked about 15 minutes. Since the eggplant is already cooked you just need to heat it through and melt the cheeses).

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