(originally made 2/2011)
Morning everyone :) Found some nice eggplant at the grocery
yesterday, and decided to try this recipe from Weight Watchers Take Out
Tonight. This was super easy and so good! The breaded eggplant all by
itself was excellent, but piled on a nice roll with sauce and cheese
put it over the top. It didn't feel like diet food at all! I varied
the method a little because my sauce was cold from the fridge, so I put a
teaspoonful on each eggplant slice at the end and then sprinkled the
cheese on it for the last 2 mins.
Eggplant Parmesan Hero
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound eggplant -- unpeeled and cut into 1/4" slices
1 large egg
1 tablespoon nonfat milk
1/2 cup bread crumbs -- seasoned -- dried
2 tablespoons Parmesan cheese -- grated
1/4 cup mozzarella cheese -- part skim milk -- shredded
1 cup marinara sauce
4 Italian hard rolls -- split
Preheat the oven to 375 degrees. Spray a nonstick baking sheet with nonstick spray; set aside.
beat the egg and milk in a shallow bowl. Mix the bread crumbs and
Parmesan on a sheet of wax paper. Dip the eggplant in the egg mixture,
then in the bread crumbs, and arrange in one layer on the baking sheet.
Lightly spary the eggplant with nonstick spray. Bake until the eggplant
is softened and lightly browned, about 25 minutes.
eggplant slices into 4 equal portions on the baking sheet. Overlap each
group of slices so they are no larger than the dimensions of each roll.
Top each portions with 1 tablespoon of the mozzarella. Bake until the
cheese is melted, about 2 minutes.
Transfer each eggplant portion
to the bottom of each roll, top each with 1/4 cup of the sauce. Replace
top of roll and serve at once.
Per serving (1 hero): 338 calories, 8g fat, 53g carbs, 5g fiber, 14g protein
Weight Watchers recipe Take Out Tonight Cookbook