|Yet another Eggplant Parmesan|
Single slices, stacks, or layered like lasagna, it matters not, I absolutely adore eggplant parmesan. I was craving something comforting for dinner on Sunday, but I also wanted dinner to be easy, fast, inexpensive, and relatively diet friendly, a tall order indeed. By good fortune my grocery purchases for the week had included a big glossy eggplant, a container of fresh mozzarella slices (gotta love those orange Manager's specials stickers), and a package of Kraft Fresh Take that between a sale and a coupon I scored for a whole 50 cents. Throw in a box of whole grain spaghetti and a jar of good quality pasta sauce and I was set (both bought on sale, of course).
Easy, Cheap, and Diet Friendly Eggplant Parm
1 large eggplant, about 2lbs.
1/4 cup egg whites (from a carton)
1 pkg. Kraft Fresh Take (I used Rosemary and Roasted Garlic)
6oz. fresh mozzarella, sliced
canola cooking spray
pasta sauce to serve, homemade or purchased
whole grain spaghetti to serve (I used Barilla)
Preheat the oven to 400 degrees F and lightly spray a baking sheet with cooking spray.. Slice off the eggplant ends before slicing crosswise into 12 slices of equal thickness. Dip the slices into the egg white before tossing in the bag of Fresh Take to coat. Lay the slices on the prepared baking sheet and give each a quick 1/2 spritz of the cooking spray. Bake for 25 minutes. Remove from the oven and top the 6 largest slices with 2 ounces each of the fresh mozzarella slices. Top the larger slices with the smaller and you are ready to serve. 6 servings.
WW PointsPlus Value: Each stack was 7 points, 1/2 cup of sauce was 2 points, and a scant 1 cup (1/8 of the box) of pasta was 4 points. Serve with a green salad for a complete meal.