Eggplant Parmesan

This is a low calorie version of Eggplant Parmesan and it doesn’t sacrifice any taste or gooey browned cheese finish.  I set up a breading station with flour (with garlic powder and oregano mixed in), egg whites, and panko bread crumbs mixed with Parmesan cheese.  Place the eggplant slices on a baking tray and spray with some olive oil and bake for 15 minutes until lightly browned.  Remove the eggplant slices to an oven proof baking dish and cover with good quality store bought marinara sauce and sprinkle low fat mozzarella cheese over and bake for 20 minutes.  Add fresh basil if you have some and serve.  I roasted some green beans in the oven while the Eggplant Parmesan was cooking and it made a great vegetarian and low calorie meal.  It was 4 WW points.  Click here for the recipe….