Ww 2 Points Eggplant Aubergine Parmesan
Indulge in a guilt-free twist on a classic Italian favorite with this WW 2 Points Eggplant (Aubergine) Parmesan, a dish that's both flavor-packed and waistline-friendly. This recipe features crispy baked eggplant slices coated in Italian-style breadcrumbs and topped with layers of low-sodium marinara, part-skim mozzarella, and a touch of reduced-fat Parmesan cheese. Perfect for Weight Watchers or anyone seeking a balanced, low-calorie meal, this comforting casserole comes together in just under an hour. The technique of salting the eggplant removes bitterness while ensuring a tender texture, and the use of egg whites and a light cooking spray keeps the dish delightfully crispy without excess calories. Finished with a sprinkling of fresh basil, this lightened-up version of a comfort food classic is perfect for weeknight dinners, family gatherings, or meal prepping!
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Ingredients
- 1 large Eggplant (Aubergine)
- 1 teaspoon Salt
- 3 large Egg whites
- 0.5 cup Italian-style breadcrumbs
- 2 tablespoons Grated Parmesan cheese (reduced-fat)
- 0 as needed Cooking spray (olive oil or non-stick)
- 1 cup Low-sodium marinara sauce
- 0.5 cup Shredded part-skim mozzarella
- 1 tablespoon Fresh basil (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil, and lightly spray it with cooking spray.
Step 2
Slice the eggplant into 1/4-inch-thick round slices. Lay them out on paper towels and sprinkle both sides with the salt. Let sit for 15 minutes to draw out the bitterness, then pat dry with another paper towel.
Step 3
In a bowl, whisk the egg whites until lightly frothy. In another bowl, mix the Italian-style breadcrumbs with 1 tablespoon of the Parmesan cheese.
Step 4
Dip each slice of eggplant into the egg whites, then coat it in the breadcrumb mixture, pressing lightly to ensure it sticks. Place the coated eggplant slices onto the prepared baking sheet in a single layer.
Step 5
Lightly spray the tops of the breaded eggplant slices with cooking spray. Bake in the preheated oven for 15 minutes, then flip the slices and bake for another 10-15 minutes, or until golden brown and crispy.
Step 6
In a 9x13-inch baking dish, spread 1/4 cup of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce. Add another 1/4 cup of sauce on top, followed by 1/4 cup of shredded mozzarella. Repeat with the remaining eggplant, marinara sauce, and mozzarella.
Step 7
Sprinkle the remaining 1 tablespoon of Parmesan cheese over the top. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly.
Step 8
Let the dish cool for a few minutes before serving. Garnish with fresh basil, if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (980.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 766.9 |
| Total Fat 21.9g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 33mg | 0% |
| Sodium 3577.0mg | 0% |
| Total Carbohydrate 106.8g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 34.8g | |
| Protein 43.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 603.0mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 2215.6mg | 0% |
Source of Calories