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Tuesday, August 28, 2012

Eggplant Parmigania

The page views for this blog have absolutely exploded this week, thank you for all of the support! In honor of 700 and 800 views (both milestones were passed in the past two days) here's a recipe for my favorite food.

Eggplant Parmesan is hands down my favorite food and making any dish a little less fattening is always a plus. Here's a Weight Watcher's recipe that will not leave you feeling deprived.

Ingredients:

-1 spray(s) cooking spray
-1/3 cup(s) seasoned breadcrumbs, Italian-style
-1 Tbsp grated Parmesan cheese
-1 tsp Italian seasoning
-1/4 tsp garlic powder
-1 medium uncooked eggplant(s)
-2 large egg white(s), lightly beaten
-1/2 cup(s) (shredded) part-skim mozzarella cheese, shredded

Preheat the oven to 350.



Slice the eggplant into half inch thick pieces.

Dip into the egg wash.

Then into the breadcrumbs.
Bake for 25 minutes, flipping once.

Remove from the oven and top with cheese. Bake for 10 more minutes.

Remove from the oven.

Serve with sauce and pasta.

This is such a great and filling dinner. I made some changes to this recipe I used the entire egg and more mozzarella than the recipe called for -- but it's equally delicious with the fat free ingredients. I also altered the recipe slightly because I was using a baking sheet and not a 13x9 pan, so if you'd like to cook the eggplant in the sauce follow the link to the original.

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