Weight Watchers: Eggplant Parmigiana 

Eggplant Parm is a favorite of many but breading and deep frying the eggplant turns this vegetarian dish into a pretty high-calorie treat with a lot of added fat. Jackie Conn, from Weight Watchers, has a trick to make delightful eggplant parmigiana without deep frying.EGGPLANT PARMIGIANAServings: 4 Preparation Time: 15 min Cooking Time: 35 min Level of Difficulty: ModerateIngredients1/3 cup Italian-style seasoned bread crumbs1 tablespoon grated Parmesan cheese1 teaspoon Italian seasoning1/4 teaspoon garlic powder1 medium raw eggplant2 large egg whites, lightly beaten1 1/2 cups canned tomato sauce1/2 cup shredded part-skim mozzarella cheeseInstructionsPreheat 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. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying. 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.Nutritional Value Per Serving: 162 calories: 3.4 g fat: 4.8 g fiber