Another “oldie but goodie” that i’ve been making for about 5 years. The website isn’t around any more (but my paper copy is, hehe!). I love that this version has a kick to it from the cayenne pepper.
Source: Shades of Jaim recipes
1 spray(s) cooking spray
1/3 cup(s) seasoned bread crumbs, Italian-style*
1 Tbsp grated Parmesan cheese
1 tsp Italian seasoning
1 tsp garlic powder
1 medium uncooked eggplant(s)
2 large egg white(s), lightly beaten
1/2 can fire roasted tomatoes
1 can tomato paste
6 oz water (measure in tomato paste can)
pinch of cayenne
1 T fresh minced garlic
3/4 cup(s) (shredded) part-skim mozzarella cheese, shredded
Preheat oven to 350°F. Coat a 8×8-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.
While eggplant is in oven, heat sauce ingredients over low heat in saucepan.
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 covered until cheese is melted and sauce is bubbling, about 30 minutes. Slice into 4 pieces and serve.
We ate last night with roasted chicken (done in the crockpot) and a spinach salad.
*If you need gluten free, you can use gluten free bread crumbs. I choose to use flax meal instead. I don’t really like to use gf bread products.
The NI is really going to depend on your cheese and what you use for breading. As I made the recipe, a serving is 4 Weight Watchers Points Plus. I’ve also made it before where I added meat (spicy sausage usually) to the sauce for a few extra points and more protein. I think Dan prefers it that way.
B1: banana and adora
WO: weights and bike at gym
B2: celery, carrots, ham
L: giant bacon, egg and veggie scramble
S: apple, peanut butter, dk chocolate
D: eggplant parm, spinach salad, chicken breast
S: morning glory muffin with coconut oil (recipe coming soon)