Fall is finally here!! It is my favorite season–cool, crisp weather, sweaters, scarves, boots, pumpkin lattes. Usually fall marks new beginnings for me since a new year of school starts–but this year is the first year in 20 years that I didn’t start school. Luckily, the great feeling of a fresh start didn’t fade this fall because I started my first, real job as a lawyer a couple weeks ago. Still, it’s odd not working on homework or spending time on OneNote.
Fall also means more heartier meals. Something to stick to your ribs. And this makes me think of eggplants. I always avoid recipes that require deep frying so making eggplant parmesan has never been something on my to-do list. Thank God I found this recipe! I still get to enjoy eggplant parmesan without all the deep fried hassle and high calories.
- 1/3 cup breadcrumbs
- 1 Tablespoon grated Parmesan
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon garlic powder
- 1 medium uncooked eggplant
- 2 large egg whites, lightly beaten
- 1 1/2 cup tomato sauce
- 1/2 cup fat free mozzarella cheese, shredded
- Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
- Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
- Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
- Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Wait 5 minutes before serving. And enjoy!
Source: Weight Watcher’s.
2 eggplant slices per serving. 4 WW plus points per serving.