Eggplant Parmesan Ww 5 Points

Indulge in the classic comfort of Eggplant Parmesan with this Weight Watchers-friendly recipe that’s bursting with flavor yet light on calories, clocking in at just 5 points per serving. This healthier take on the Italian favorite features tender, oven-baked breaded eggplant slices layered with rich marinara sauce and gooey low-fat mozzarella, all topped with a sprinkle of Parmesan and fresh basil for a fragrant finish. With just two simple prep steps—salting the eggplant to remove bitterness and dipping it in a crispy breadcrumb coating—this recipe makes a satisfying yet guilt-free meal. Perfect for a cozy family dinner or meal prep, this dish is delightfully filling while staying true to your wellness goals. Try pairing it with a side of spaghetti squash or a crisp green salad for a complete, nutritious feast!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium Eggplants
• 1 teaspoon Salt
• 0.75 cup Italian-style breadcrumbs
• 0.25 cup Grated Parmesan cheese
• 2 large Egg whites
• 2 cups Marinara sauce
• 1 cup Low-fat shredded mozzarella cheese
• 1 as needed Cooking spray
• 2 tablespoons Fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it with cooking spray.

Step 2

Slice the eggplants into 1/2-inch thick rounds. Lay them out on a paper towel-lined surface, sprinkle both sides with salt, and let sit for 10-15 minutes to draw out bitterness. Pat dry with paper towels.

Step 3

In a shallow bowl, combine the breadcrumbs and grated Parmesan cheese.

Step 4

In another shallow bowl, beat the egg whites lightly.

Step 5

Dip each eggplant round into the egg whites, allowing the excess to drip off, then coat it in the breadcrumb mixture. Place the breaded slices on the prepared baking sheet.

Step 6

Spray the tops of the eggplant rounds lightly with cooking spray, then bake for 20 minutes, flipping halfway through, until golden brown and tender.

Step 7

Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange half of the baked eggplant slices over the marinara in a single layer.

Step 8

Top the eggplant slices with 1 cup of marinara sauce and 1/2 cup of shredded mozzarella cheese.

Step 9

Repeat with the remaining eggplant slices, marinara sauce (1/2 cup), and mozzarella cheese (1/2 cup).

Step 10

Cover the dish with foil and bake in the oven for 15 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 11

Let the dish rest for 5 minutes. Garnish with fresh basil leaves before serving. Enjoy your tasty and healthy Eggplant Parmesan!

Nutrition Facts

Serving size	1526.1 grams (1526.1g)

Amount per serving	% Daily Value*
Calories	1428

Total Fat 59.10g	76%
Saturated Fat 31.90g	160%
Polyunsaturated Fat 0.00g
Cholesterol 148mg	49%
Sodium 5783mg	251%
Total Carbohydrate 135.80g	49%
Dietary Fiber 26.00g	93%
Total Sugars 43.80g
Protein 104.60g	209%

Vitamin D 0IU	0%
Calcium 2117mg	163%
Iron 9mg	48%
Potassium 1812mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 28.0%

Carbs: 36.4%