Weight Watchers Eggplant Parmesan

Now that its the new year I like to try to eat a little bit healthier.  I overindulged over the holidays and haven’t worked out in over two months.  I started back at it yesterday and am doing the 30 Day Shred.  I am really sore today but hopefully I am able to keep up with it.
While I like to try to eat healthier, I don’t like to completely diet.  I love dessert and if I completely deprive myself then when I am near sweets I will go crazy.  I feel like I can have desserts as long as I do so in moderation.  I try to eat healthy during the day, eating a healthy lunch and healthy snacks.  Then we try to cook about one really healthy meal a week and try to make healthier decisions overall.  I allow myself to eat desserts and some unhealthy things but I try to do it in moderation.
On the Weight Watchers website, I found a recipe for Eggplant ParmesanThis Weight Watchers Eggplant Parmesan tasted great.  I really liked that the eggplant was baked, which made it healthier. This meal was worth 4 Points Plus, if you are counting Weight Watchers points. I think this is a great option for a healthy meal and hope you try this delicious meal.

Weight Watchers Eggplant Parmesan

Yield: 4 servings

Weight Watchers Eggplant Parmesan


  • 1/3 cup breadcrumbs
  • 1 tablespoon Parmesan cheese, grated
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • Medium eggplant, skin removed and sliced into 1/2 inch thick slices
  • 2 egg whites
  • 1 1/2 cups tomato sauce
  • 1/2 cup part-skim mozzarella cheese, shredded


  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder.
  3. In another small bowl lightly beat the egg whites.
  4. Dip the eggplant slices into the egg whites and then coat with the breadcrumb mixture. Repeat for all of the eggplant slices. Place the eggplant slices on a cookie sheet and bake for 10 minutes. Then flip the eggplant and bake for another 10-15 minutes or until lightly browned.
  5. Once done, place 1/3 of the eggplant on the bottom of a greased 8x8 inch baking dish. On top add 1/3 of the tomato sauce and then 1/3 of the mozzarella cheese. Repeat for an additional two layers. Bake for 10 minutes or until the cheese is melted and the sauce is bubbling.


Makes 4 servings.

If you have a bigger eggplant, you may need to double the amount of the breadcrumb mixture. Remember this may change the amount of Weight Watchers points for the recipe.


(Recipe from Weight Watchers)

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  1. This looks and sounds awesome. I’m in the same boat. Two months of over-indulging. Stops tomorrow and this may be a tasty way to get my head back to where my eating habits need to be. Hope you will lilke this to What’d You Do This Weekend tomorrow.

    Wishes for healthy/tasty dishes,