Yield: 4 servings | 5 pts per serving



My rating:

This eggplant parmesan is absolutely DELICIOUS!! It originally was a WW recipe, but I altered it a bit and made it my own. I guarentee that you'll love it! It makes for a perfect 5-point dinner. Bon appetite!

Ingredients:

• 1 large eggplant (1½ lbs) peeled and sliced ½" thick
• 1 egg white, lightly beaten with 2 Tb water
  (or just use 3 Tb Liquid Egg Whites - no water needed)
• ½ cup seasoned italian bread crumbs
• ¾ cup shredded reduced-fat or fat-free mozzarella cheese
• 3 Tb parmesan cheese
  
  The Sauce:
• 6 oz tomato paste (garlic-flavored is yummy!)
• 6 oz water (use the paste can to measure)
• 4 oz mushrooms
• 7½ oz (½ can) diced tomatoes
• Minced garlic to taste (I use 1 large clove)
• Cayenne pepper to taste (I use about ½ tsp)
• Basil to taste (I use about 1 Tb)
  
  -or-
  
  You can use a jar of pre-made sauce if you want, but I cannot determine how that will affect the points. It still tastes great, though!
  

Directions:

Peel and slice eggplant. Gently sprinkle with salt. Wrap in paper towel and and let sit for about 10 minutes. Pat dry with paper towels.

Preheat over to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.

Dip eggplant slices into eggwhite, then breadcrumbs. Arrange on prepared baking sheet. Bake 30 minutes. Turn slices over. Bake until browned on both sides 10 minutes longer. Remove from oven. Leave oven on.

To prepare sauce: Heat all ingredients in saucepan on low heat while eggplant is baking.

Spread ¼ cup sauce over body of 8x8 baking dish. Arrange ½ eggplant in a single layer over sauce. Top with ½ of remaining sauce. Then ½ of the cheeses. Repeat layers. Bake covered until heated through and cheese is melted, 30 minutes.

Nutritional Information:

Per Serving: 256 calories, 7.5 g. fat, 2.9 g. fiber

Source: Jaime Jeroszko (me!)

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