Eggplant Parmigiana | Caesar Salad

Prep time: 25 minutes Cook time: 15 minutes

per serving: 341 calories; 15 grams protein; 19 grams total fat; 5 grams fiber; 5 grams saturated fat; 28 grams carbohydrates; 74 mgs cholesterol; 839 mgs sodium, 9 WW points plus

Vegetarian Lower Calorie

Eggplant Parmigiana


1 large eggplant

2 large eggs slightly beaten

1 tablespoon water

1 cup breadcrumbs

2 tablespoons vegetable oil

1/4 cup shredded Parmesan cheese

1 cup fresh basil chopped

1.5 cups prepared marinara sauce

1/2 teaspoon coarse salt

cooking spray

1 cup shredded mozzarella cheese


Preheat oven to 400 degrees
Wash and peel eggplant, cut crosswise into 1/2 inch slices and season with salt.
In a small bowl, whisk eggs and water together. Dip eggplant slices into the egg mixture and then into breadcrumbs, turning to coat both sides.
Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add eggplant and cook until golden, turning once, 2-3 minutes per side. Work in batches if necessary; you may need to add additional oil between batches. Transfer to paper towels to drain; season with salt.
Spray the bottom of a baking dish with cooking spray and place eggplant slices in it in a single layer. If necessary, cut the slices to fit. Sprinkle with half of the basil and all of the Parmesan cheese. Top with marinara sauce, remaining basil and mozzarella cheese.
Bake for 12 minutes or until heated through and crisp.

Caesar Salad


1 package prepared Caesar salad


Prepare and serve.