Eggplant Parmesan Ww 5 Points

AndreaVT96's Note:

An oven-fried version of Eggplant Parmesan that eliminates a lot of the fat. From Weight Watchers book--"Simply Delicious". 5 WW points per serving

• Total Time: 72 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 72 hrs

Ingredients:

Servings: 6

• 2 large eggs
• 2 tablespoons skim milk
• 1 cup breadcrumbs , Italian-seasoned
• 1 ½-2 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 ½ ounce) can diced tomatoes
• ¼ cup dry red wine
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• ½ teaspoon salt
• ½ teaspoon fresh ground pepper
• ¼ teaspoon sugar
• 1 cup part-skim shredded mozzarella cheese
• 3 tablespoons grated parmesan cheese

Directions:

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.

Reviews

[Chef #791622]

This is a great recipe even though it is light. I sliced the eggplant nice and thin and it bakes up perfect in the oven. The sauce is fabulous..It s more than a 5 star.

[Mew25]

This is my absolute favorite recipe of all time!!! I sometimes use egg beaters instead of eggs, and i use jars of tomato sauce instead of the tomatoes suggested here (or i combine tomato sauce with the cans of tomatoes...whatever i have on hand)....i use non-alcoholic beer instead of the wine, and throw in a packet of Goya Sazon seasoning. THIS RECIPE IS AMAZING. really. Even just the eggplant cooked like that (thin slices) and then dipped in tomato sauce is sooo good. You can easily turn this into chicken parm too (best chicken parm EVER)...just use chicken instead of eggplant, throw the sauce on top, sprinkle with the cheese, pop in the oven. voila, heaven in a dish. YUM. thanks for posting, I can now send the recipe much easier to friends =D