Eggplant Parmesan Ww 5 Points Recipe

Name: Eggplant Parmesan Ww 5 Points
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 2 tablespoons skim milk; 1 cup breadcrumbs, Italian-seasoned; 1 1/2 - 2 lbs eggplants, unpeeled and cut into 1/4 in. slices; 2 teaspoons extra virgin olive oil; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 (28 ounce) can crushed tomatoes; 1 (14 1/2 ounce) can diced tomatoes; 1/4 cup dry red wine; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1/4 teaspoon sugar; 1 cup part-skim shredded mozzarella cheese; 3 tablespoons grated parmesan cheese

Servings: persons

2 large eggs
2 tablespoons skim milk
1 cup breadcrumbs, Italian-seasoned
1 1/2 - 2 lbs eggplants, unpeeled and cut into 1/4 in. slices
2 teaspoons extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1/4 cup dry red wine
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon sugar
1 cup part-skim shredded mozzarella cheese
3 tablespoons grated parmesan cheese

1
Preheat oven to 375 degrees. Spray 2 baking sheets and a 9x13 inch baking dish with nonstick spray.
2
Lightly beat eggs and milk in shallow bowl. Place bread crumbs in another shallow bowl. Dip eggplant in egg mixture, then in breadcrumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until eggplant is softened and lightly browned, about 25 minutes.
3
Meanwhile, heat a nonstick Dutch oven. Swirl in oil, then add onion and garlic. Saute until golden, about 7 minutes Add crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring mixture to boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes.
4
Spoon about 1/3 of tomato sauce in bottom of baking dish. Top with a layer of half the eggplant, then another 1/3 of sauce, then another layer of remaining eggplant, then the remaining sauce. Sprinkle w/ mozzarella and Parmesan cheeses, and bake uncovered until the dish is hot and bubbling and cheese is golden, about 20 minutes Let stand 5 minutes before serving.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large eggs, 2 tablespoons skim milk, 1 cup breadcrumbs, Italian-seasoned, 1 1/2 - 2 lbs eggplants, unpeeled and cut into 1/4 in. slices, and more.

Yes, Eggplant Parmesan Ww 5 Points falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Parmesan Ww 5 Points

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions