Eggplant Parmigiana - 3 pts.

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* Exported from MasterCook *

 

Eggplant Parmigiana - 3 pts.

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup(s) seasoned bread crumbs -- Italian-style

1 tbsp grated Parmesan cheese

1 tsp Italian seasoning

1/4 tsp garlic powder

1 medium eggplant(s)

2 large egg white(s) -- lightly beaten

1 cup(s) canned tomato sauce

1/2 cup(s) part-skim mozzarella cheese -- shredded

 

Preheat oven to 350°F. Coat an 8- x 8- x 2-inch baking dish with cooking spray;

set aside.

 

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder

together 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 minutes.

 

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.

Slice into 4 pieces and serve.

 

Source:

" Weight Watchers' Website "

 

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Per serving: 7 Calories (kcal); trace Total Fat; (49% calories from fat); 1g

Protein; trace Carbohydrate; 1mg Cholesterol; 23mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0