Eggplant Parmigiana

Ingredients:

• Cooking spray
• 1/3 cup seasoned breadcrumbs, Italian-style
• 1 Tbsp grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 2 garlic cloves, minced
• 1 medium eggplant
• 2 large egg whites, lightly beaten
• 1 1/2 cups tomato sauce
• 1/2 cups shredded part-skim mozzarella cheese

Makes 4 Servings

1. Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
2. 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.
3. 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.
4. 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.

WW POINTS VALUE: 4 pts. (4 pieces per serving)

Note: This recipe appears on www.weightwatchers.com. You can make this Italian restaurant classic at home at a fraction of what you pay out and it's much healthier for you since it's baked and not fried. This is a nice alternative to chicken or veal parmigiana if you want a vegetarian version. I highly recommend serving pasta with marinara sauce for an authentic Italian meal along with a glass of red wine of your choice and you'll feel like you're in Italy.