Eggplant Parmigiana – Weight Watchers

recipe image

“Eggplant Parmigiana for 3 points a serving! Woo-hoo!”

Ready In:


  • cooking spray (1 spray)
  • 13

    cup Italian seasoned breadcrumbs
  • 1

    tablespoon grated parmesan cheese
  • 1

    teaspoon italian seasoning
  • 14

    teaspoon garlic powder
  • 1

    medium raw eggplant
  • 2

    large egg whites, lightly beaten
  • 1 12

    cups canned tomato sauce
  • 12

    cup 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.

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Mother of two, urban pagan, hippie chick, herbalist and massage therapist, love to cook and love to eat. I just started Weight Watchers online as a result of the last two! But I’m committed to finding and creating GOOD TASTING healthy foods so I can eat better forever, not temporarily diet to lose weight.

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