Weight Watchers Recipes


Eggplant Parmigiana for 3 points a serving! Woo-hoo!”


  • 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.


  • cooking spray (1 spray)
  • 13cup Italian seasoned breadcrumbs
  • 1tablespoon grated parmesan cheese
  • 1teaspoon italian seasoning
  • 14teaspoon garlic powder
  • 1medium raw eggplant
  • 2large egg whites, lightly beaten
  • 12cups canned tomato sauce
  • 12cup part-skim mozzarella cheese, shredded

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