Eggplant Parmigiana - Weight Watchers

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

• Ready In: 50 mins
• Serves: 4

Ingredients

•  cooking spray (1 spray)
• 1⁄3 cup  Italian seasoned breadcrumbs
• 1  tablespoon  grated parmesan cheese
• 1  teaspoon  italian seasoning
• 1⁄4 teaspoon garlic powder
• 1  medium  raw eggplant
• 2  large  egg whites, lightly beaten
• 1 1⁄2 cups canned tomato sauce
• 1⁄2 cup part-skim mozzarella cheese, shredded

Directions

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