Sunday, August 14, 2011

Sunday Cookin’: Weight Watcher's Egg Plant ” Parmigiana”

 The very first time I tasted Egg Plant Parmesan was at a day-long training at my old job.

We ordered in from a local Italian eatery.

One of the teachers is a vegetarian and his diet was

accommodated with the dish.

I got it out of curiosity, [hey, it was free], and it was


It tasted better than the bland chicken alfredo I got to

 take home because there was left-overs.

So when I was looking for this week’s dish, I thought about that experience.

On to the Weight Watcher’s Website I went for a recipe.

And wouldn’t you know it? They had one!

Of course it was low fat.

So when I did my grocery shopping, I bought all the ingredients and today I went to work.

Just like the eggplant I had courtesy of my old job, I wanted mine to be crispy.

Like I’ve said before, the key is to substitute fat and calories, not flavor and texture.

Here’s the Recipe:

Let me just say it was sooo easy to make too.

Weight Watchers Egg Plant Parmigiana


1 spray(s) cooking spray   

1/3 cup(s) seasoned bread crumbs, Italian-style   

1 Tbsp grated Parmesan cheese   

1 tsp italian seasoning   

1/4 tsp garlic powder   


1 medium raw eggplant   


2 large egg white(s), lightly beaten   


1 1/2 cup(s) canned tomato sauce   

1/2 cup(s) (shredded) part-skim mozzarella cheese, shredded   


·         Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.

·         Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

·         Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

·         Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

And here are the Steps in pictures:


Gather All the Ingredients...


Slice the Egg Plant...I know the pic above showed 2, but I only used one and froze the rest.


This is How it Looks after it's Breaded and Baked...


Here are My Layers of Eggplant, Marinara Suace, and Fat Free Mozzerella...


Vola! The Finished Product...


Don't these Steamed Asparagus Look Tasety...? These are a Worthy Side Dish {I eat them with my hands...} 


Now I gotta make a quiche for breakfast.


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