Eggplant Parmesan

Wait a minute! There is NO parmesan in this recipe! I guess I should rename it Eggplant Mozzarella. And I was so excited to be making this that I almost forgot to take pictures. This recipe is so easy......but looks like it took you forever to make. You could really impress people with your awesome cooking skills with this. Go ahead....I won't tell!

EGGPLANT PARMESAN

Makes 4 Servings

1 Serving = 4 PointsPlus™

 

1 large eggplant, peeled & sliced

1/2 cup fat-free egg substitute
1/2 cup Italian seasoned bread crumbs
1 1/2 cups marinara sauce
1 cup fat-free mozzarella cheese, shredded
1/2 tsp dried basil

Preheat oven to 350º. Spray cookie sheet; set aside.

Dip eggplant slices in egg substitute and then bread crumbs. Place on cookie sheet. Cook for 5 minutes on each side.

Meanwhile, in a 13x9” baking dish, pour just enough marinara sauce to cover the bottom. Place the eggplant slices on this and pour more marinara sauce over the eggplant slices. Sprinkle with mozzarella cheese.

Bake @30 minutes covered; remove cover and bake until cheese gets a little golden brown.

 

My plate with whole wheat pasta. I did go back for another piece of the eggplant!



MY SPIN: This is one of those recipes where the PointsPlus™ value is approximate......depends on how much of the sauce/cheese you get on your plate!

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!

Jan