(originally made 2/14/2007)
did cheat and used jarred sauce. I could have just sat and ate the
eggplant straight off the cookie sheet, crispy and delicious!
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.
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.
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"