We found this recipe on another website and my goodness, it is delicious! Better than any eggplant parmesan we’ve had in a restaurant for sure. It’s not oily at all and you get a very generous serving for very few calories, which is always a good thing! We like to serve it with a salad and a piece of whole grain baguette from Panera with a wedge of Laughing Cow cheese – yum!
4 Servings at 5 Points Each
- 1 large eggplant (1½ lbs) peeled and sliced ½” thick
- 2 egg whites, lightly beaten with 3 Tbsp water
- ½ cup seasoned Italian bread crumbs (we used plain and then seasoned them ourselves)
- ¾ cup shredded reduced-fat or fat-free mozzarella cheese
- 3 Tbsp parmesan cheese
- 6 oz tomato paste (garlic-flavored is yummy!)
- 6 oz water (use the paste can to measure)
- 8 oz mushrooms
- 15oz can petite-diced tomatoes
- Minced garlic to taste (we use 3-4 cloves)
- Cayenne pepper to taste
- Basil to taste
1. Peel and slice eggplant. Gently sprinkle with salt. Wrap in paper towel and and let sit for about 10 minutes. Pat dry with paper towels.
2. Preheat over to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.
3. Dip eggplant slices into egg whites, then breadcrumbs. Arrange on prepared baking sheet. Bake 30 minutes. Turn slices over. Bake until browned on both sides 10 minutes longer. Remove from oven. Leave oven on.
4. To prepare sauce: Heat all ingredients in saucepan on low heat while eggplant is baking.
5. Spread ¼ cup sauce over body of 8×8 baking dish. Arrange ½ eggplant in a single layer over sauce. Top with ½ of remaining sauce. Then ½ of the cheeses. Repeat layers. Bake covered until heated through and cheese is melted, 30 minutes.