This isn’t that different from my usual eggplant parm approach, but I measured everything to make sure I knew the points.
Eggplant, sliced into rounds, about 3 cups or so (I used a medium purple striped eggplant and a long Japanese one. I tend to like the fatter types better but John really liked the small pieces so who knows).
bread crumbs (about 3/4 cup total)
two eggs, beaten
salt and pepper
About 1.5 cups tomato sauce, preferably homemade
4 oz mozzarella cheese (I used part skim)
about 1 cup assorted wild mushrooms, browned (I browned mine in the morning while making breakfast), optional
a little bit of grated parmesan
2 tsp olive oil, plus cooking spray
Slice eggplant into thin rounds – season with salt and pepper, and let sit for a few minutes. Peel the eggplants if you’re not a fan of skin.
Dip eggplant rounds in egg, then bread crumbs. Heat about 1 tsp oil in pan with some cooking spray. Brown half your eggplant slices. Repeat. (I did this the night before).
Preheat oven to 400.
Put a layer of eggplant down, and a scattering of mushrooms. Add some tomato sauce, then some cheese. Repeat in 3 layers. Add some extra cheese on top, as well as a scattering of parmesan.
Bake for 40 minutes, or until sauce is bubbly and cheese is browned. Serves 6.
WW Points: 5 per serving.