Prep time:

30 minutes


  • 1 eggplant (about 1-1/2 lbs)
  • 1 egg white, lightly beaten, in 2 tablespoons water
  • 1/2 cup seasoned Italian bread crumbs
  • 1 cup reduced-fat pasta sauce, divided
  • 3/4 cup fat-free mozzarella cheese, shredded
  • 3 tablespoons parmesan cheese, grated


Peel and slice eggplant in 1/2-inch thick slices.

Preheat oven. Spray 2 baking sheets with non-stick cooking spray.

Coat eggplant slices with egg white, then bread crumbs. Arrange on prepared baking sheets; bake 30 minutes.

Turn slices over; bake, until browned on both sides, 10 minutes longer. Remove from oven; leave oven on.

Spread 1/4 cup pasta sauce over bottom of 8x8 baking dish.

Arrange half the eggplant in a single layer over sauce; top with half of remaining sauce, then half the cheeses. Repeat layers.

Bake, covered, until heated through and cheese is melted, 30-40 minutes.

Baking temperature:

375 degrees

Baking time:

70-80 minutes


Weight Watchers Winning Points – 3 points per serving. 193 calories, 3g fat, 4.3 fiber.