Skinny Eggplant Parmesan

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Nutrition Facts: 1 eggplant stack: Weight Watchers Points + 5 ~ Calories 202.5 ~ Fat 4.6 g ~ Carbs 33.1 g ~ Fiber 6.5 g ~ Protein 10.4 g

 I love ordering Eggplant Parm when we go out for an Italian meal.  However, as we know it is not the healthiest option.  My son and I occasionally go out to Olive Garden for lunch and their Eggplant Parm Lunch portion is 16 points!! whomp whomp ….and all this time I thought it was a healthier option.  Weight Watchers made me realize otherwise.  So, now I just make my own eggplant parm at home and I don’t have to feel guilty.  I used panko for a crispier texture; but feel free to use regular breadcrumbs.  Next time I may add a little Extra Virgin Olive Oil to the panko just to get it a little crispier.  I enjoy my eggplant parm with a side of angel hair pasta. If you are not in the mood for pasta, try it in a crusty loaf of bread or a side of salad for a super low point meal.  ENJOY!!

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Skinny Eggplant Parmesan

Skinny Eggplant Parmesan

Nutrition Facts: 1 eggplant stack: Weight Watchers Points + 5 ~ Calories 202.5 ~ Fat 4.6 g ~ Carbs 33.1 g ~ Fiber 6.5 g ~ Protein 10.4 g

Ingredients

  • I medium Eggplant, sliced into 8 thin slices
  • 1 egg, beaten
  • 1 cup Panko break crumbs
  • 1 Tbsp Italian seasoning
  • 1 Tbsp Grill seasoning
  • Olive Oil Cooking Spray
  • 2.5 cups of pasta sauce; I used Organic Glen Muir chunky tomato
  • 2 oz of shredded part-skim Mozzarella (shred it yourself to get a good melty cheese)
  • 1 Tbsp chopped parsley

Instructions

  1. Preheat Oven to 400 degrees
  2. Prepare a cooling/baking rack over a baking tray; to bake the eggplant
  3. Set up a breading station: 1 dish with egg and 1 dish with panko, Italian & grill seasoning
  4. Dip one slice of eggplant at a time into the egg and then into the panko with seasoning, covering both sides
  5. Place onto the cooling/baking rack; repeat with all 8 slices
  6. Spray the top of the eggplant with a little of the EVOO spray
  7. Bake the eggplant for 5 minutes on each side then remove from oven.
  8. Lower the oven temp to 375 and prepare a 9×13 pan with EVOO spray.
  9. Add 1 cup of glen muir sauce on bottom of the pan,
  10. Place 4 baked eggplants on top of the sauce, then add 1/2 cup of sauce on top of the eggplant.
  11. Stack the next 4 eggplants on top of the bottom layer of eggplants.
  12. Now, add 1 cup of sauce on top, sprinkle cheese on top. (Now you can store in fridge for later in the week or you can bake)
  13. Bake for 40 minutes. ** add an additional 15 minutes to the baking time if you stored in fridge.
  14. Garnish with 1 Tbsp of parsley & Serve.
http://culinarytuesdays.com/skinny-eggplant-parmesan/

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