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    Eggplant Parmigiana - Weight Watchers

    Eggplant Parmigiana - Weight Watchers. Photo by Southern Lady

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Rhiannon Deux's Note:

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

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F Coat a 9 X 13-inch baking dish with cooking spray; set aside.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on December 09, 2009


      IMPORTANT: To get the best texture and flavor, it's important to salt and sweat the eggplant before you bake it. It's easy. Just sprinkle slices with salt of choice and give them 20-30 mins to pull the moisture out. Once they're done, rinse and pat them dry. They are now ready to bread and bake! I didn't use Italian seasoning (don't like one of the spices in it), so I just mixed in some Basil, Oregano, and Thyme. You can use a smaller baking dish, you don't need a 9X13 if you're creating 3 layers. I served this on whole wheat angel hair and instead og canned tomato sauce, I used a jar of pasta sauce. I'll definitely make it again. The first time I made this recipe I didn't salt the eggplant and it was very tough. When I made it again with that change, it tasted like restaurant quality eggplant parmesan.

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    • on August 31, 2009


      This makes a great sandwich on a 1 point "Deli Flatbread" that is available now! Yum!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2013


      I am giving this recipe 3 stars only because I think it technically worked and was edible but I found it very bland overall. I followed the recipe to the t but I did add the step of sweating the eggplant before breading it. I think this would be better with more added seasonings to the italian bread crumbs and a regular pasta sauce as opposed to the plain tomato sauce. The texture came out nicely so I may try it again with some more seasoning... I think I'd also incorportate zuchini slices to bulk up the recipe a bit.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Eggplant Parmigiana - Weight Watchers

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 179.9
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 3.3 g
    Cholesterol 19.3 mg
    Sodium 882.3 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 6.5 g
    Sugars 8.1 g
    Protein 13.2 g

    The following items or measurements are not included:

    italian seasoning

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