Eggplant Parmigiana

(originally made 2/14/2007)

I did cheat and used jarred sauce. I could have just sat and ate the eggplant straight off the cookie sheet, crispy and delicious!

Eggplant Parmigiana

3/4 cup plain dried bread crumbs (I added Penzey's basil to the crumbs)
1 1/2 ounces parmesan cheese -- freshly grated
2 cups eggplant -- sliced pared (1/4" slices)
2 teaspoons olive oil
1/2 cup onion -- minced
2 cups crushed tomatoes -- no salt added
2 tablespoons fresh basil -- minced
1/4 teaspoon salt
4 1/2 ounces skim-milk mozzarella cheese -- grated
2 egg whites -- lightly beaten with 1 tablespoon water

Preheat oven to 400° F. Spray nonstick baking sheet with nonstick cooking spray.

On sheet of wax paper or paper plate, combine bread crumbs and 1 ounce of the Parmesan cheese. One at a time, dip eggplant slices into egg white mixture, then into bread crumb mixture, turning to coat evenly. Transfer eggplant to prepared baking sheet; spray lightly with nonstick cooking spray. Bake 10 minutes; turn slices over. Bake 10 minutes longer, until golden brown and crispy.

Meanwhile, in large nonstick skillet, heat oil; add onion. Cook over medium-high heat, stirring frequently, 5 minutes, until softened. Add tomatoes, basil and salt; bring liquid to a boil. Reduce heat to low; simmer 5 minutes, until mixture is heated through and flavors are blended.

Spoon half of the tomato mixture into 11 x 7" baking dish; top with eggplant slices, then remaining tomato mixture. Bake, covered, 10 minutes; uncover. Sprinkle evenly with mozzarella, then remaining 1/2 ounce Parmesan cheese; bake, uncovered, 5 minutes, until cheeses are melted.
Makes 4 servings.

PER SERVING: 283 Calories, 12 g Total Fat, 6 g Saturated Fat, 27 mg Cholesterol, 883 mg Sodium, 26 g Total Carbohydrate, 3 g Dietary Fiber, 18 g Protein, 463 mg Calcium; 6 points

Source: "Weight Watchers New 365 Day Menu Cookbook"


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