Prep 10 mins
Cook 40 mins
From a low-fat recipe website. I've never tried any kind of eggplant before, so please rate this if you try it! Update: I am updating this in regards to the comment about this being 5 points instead of 2... this recipe was listed as being 2 points from the source I got it from. I have noticed that the nutritional listing on recipezaar is not completely accurate. So, please decide for yourself how you want to calculate this, but I have posted several recipes directly from ww with the points value that they list it as, but if you try to calculate it based on the nutrition info zaar gives you then you will get a different reading. Just FYI
- 2 lbs eggplants (2)
- 3 egg whites
- 1 cup plain breadcrumbs
- 1⁄2 cup grated parmesan cheese, divided
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 1⁄2 cups canned crushed tomatoes
- 1⁄2 cup slivered fresh basil or 1 tablespoon dried basil
- 3⁄4 cup shredded part-skim mozzarella cheese, divided
- Preheat oven to 375*F.
- Spray 2 large baking sheets and a 12x8 inch baking dish with nonstick cooking spray and set aside.
- Cut egg plant crosswise into 1/2 inch thick slices.
- In medium bowl, whisk egg whites with 3 tablespoons water until frothy.
- In shallow dish, combine bread crumbs, 1/4 cup of the parmesan cheese, salt and pepper. Dip eggplant into egg white mixture then coat both sides with bread crumb mixture. Arrange slices in single layer on the prepared baking sheets.
- Bake 20 minutes, turn eggplant slices over, then bake another 20 minutes or until golden and very tender when pierced with a knife. In medium bowl, combine tomatoes and basil. Spread about 1 cup of sauce in bottom of prepared baking dish.
- Lay half of the eggplant slices over sauce, overlapping them slightly.
- Spoon 1 cup of remaining sauce over eggplant, then sprinkle with 1/2 cup of the mozzarella.
- Arrange remaining egg plant slices on top, pressing down into an even layer.
- Top with remaining sauce, mozzarella, and the remaining parmesan cheese.
- Bake, uncovered, 25 to 30 minutes or until bubbly and browned.
I made this as a side dish tonight and it was yummy! Even my DH, who's not really an eggplant fan, liked it. Definitely a make it again dish.
This was delicious and very fresh tasting. I misread the ingredients and used a fresh tomato which I cut into small dice. I also used fresh basil. My eggplant was quite small and my final cooking time far less than 25 minutes.
I made this for my picky hubby, and he even liked it! It tasted like something you would find in a restaraunt. I followed the directions here exactly, and I ended up taking the eggplant out of the oven a couple minutes early - it cooked much quicker than 40 minutes. I served it with some rigatoni and I think next time I'll make some extra sauce for the pasta. Very yummy, and will make it a staple in my kitchen!