Eggplant Parmigiana for 3 points a serving! Woo-hoo!”
DIRECTIONS
- 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. Slice into 4 pieces and serve.
INGREDIETS
- cooking spray (1 spray)
- 1⁄3cup Italian seasoned breadcrumbs
- 1tablespoon grated parmesan cheese
- 1teaspoon italian seasoning
- 1⁄4teaspoon garlic powder
- 1medium raw eggplant
- 2large egg whites, lightly beaten
- 1 1⁄2cups canned tomato sauce
- 1⁄2cup part-skim mozzarella cheese, shredded
