EATure THREE: ww eggplant parmesan

Well its been 5 days since I bought my eggplant and I FINALLY got up the motivation to make it! I was going to use a recipe I found on my new favorite blog FatFreeVegan but since last week I SUCKED in my weight losing I decided to stick to WW friendly meals, and even though FFV gives pretty healthy meals its not really very FF, mostly she just avoids using oil. So I found this recipe on

Ready to go into the oven!

Ready to go into the oven!

All crispy!

All crispy!

Yummy Layers!

Yummy Layers!

All gone!

All gone!

Its 4points per serving, but I added extra Parmesan to encourage Mr. Gaunt to eat it (he still thought it was gross but apparently he hates Eggplant) so Id say 5 points per serving. I have never eaten Eggplant let alone Eggplant Parmesan and OH MY GOD! SO YUMMY! I wanted to eat the entire thing! Maybe Im just an amazing cook! ha! Anyways the only substitutes I made were that I used Egg Beaters instead of egg whites and I made my own breadcrumbs from low point bread. I also used regular Parmesan and Spaghetti sauce with added stewed tomatoes. The recipe says to cook for 10 minutes but I cooked it for 20 to make it crispy. Im gonna eat this for every meal until its gone!


1 spray(s) cooking spray
1/3 cup(s) seasoned bread crumbs, Italian-style
1 tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg white(s), lightly beaten
1 1/2 cup(s) canned tomato sauce
1/2 cup(s) part-skim mozzarella cheese, shredded


  • Preheat oven to 350°F. Coat a 9 X 13-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.
  • 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. Slice into 4 pieces and serve.

One thought on “EATure THREE: ww eggplant parmesan

  1. Wow Morgan that looks de-lish! I love to cook, I taught myself how to about 3 or 4 years ago and ever since it has been something I really like to do. Its just kind of relaxing, ya know? Anyway, at this point I’m constantly on the hunt for new recipes to try out and I think this one looks like a winner! I love your blog, maybe I’ll be Julie to your Julia, and attempt to make every recipe you’ve already trailblazed! I’ll keep you posted. xo

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