Thursday, December 18, 2008
This might be my favorite Weight Watchers recipe. I ate all the leftovers myself for lunch over the next couple days. The serving size is huge for a very tiny points value. It serves 4 and is only 3 points per serving. I served it over pasta the first time and then ate the leftovers alone. Both ways are delicious!!
1/3 c. seasoned bread crumbs - Italian style
1 TBSP. grated parmesan cheese
1 tsp. italian season - I used basil and oregano and just threw a bunch in
1/4 tsp garlic powder
1 med. raw eggplant
2 large egg whites - lightly beaten
1 1/2 c. canned tomato sauce
1/3 c. part skim mozzarella cheese - shredded
1. Preheat oven to 350. Coat a 9x13 baking dish with cooking spray. (Picture in your mind how big of a portion 1/4 of a 9x13 baking dish is and realize how much food you can eat!)
2. Combine bread crumbs, parmesan cheese, italian seasoning and garlic powder into bowl. Remove skin from eggplant and trim off ends. Slice into 1/2 inch thick slices.
3. Dip eggplant into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned - about 20-25 min. Flip once, halfway through.
4. Place a layer of eggplant on bottom of prepared baking dish. Add 1/3 of tomato sauce and 1/3 of mozz. Repeat with 2 more layers in the same order. Bake until cheese is melted and sauce is bubbling - about 10 min. Slice into pieces and serve.