Recipes

Happy New Year! After a much needed and overly indulgent two weeks off for the holidays, I am happy to be back to work, back to the blog, and back to Weight Watchers. I am definitely feeling the two weeks off of the plan each time I put on my jeans. While I was home, I had one of my favorites, an eggplant parm sub, that inspired these simple baked eggplant cutlets. That are perfect for a snack, for a skinny eggplant parm, an eggplant sandwich, or over a salad. They also make a great appetizer topped with a dab of ricotta and some marinara sauce. One of the tricks of keeping this crispy is making sure your eggplant slices are thin.

Weight Watchers Baked Eggplant Cutlets
Points: 1 Weight Watchers PointsPlus
Servings: around 8
Serving Size: 2 eggplant cutlets
Nutritional Info: 48.7 calories, .5 g of fat, 9 g carbohydrates, 2 g dietary fiber, 2.6 g of protein

Ingredients
1 medium eggplant, sliced into 1/4 inch slices
1/2 cup breadcrumbs
1/2 tsp oregano
1/2 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp black pepper
2 egg whites
Salt and pepper to taste

Instructions
1. Preheat oven to 450 degrees and place a large baking sheet into the oven to preheat as well. This helps the eggplant to crisp up right away.

2. Mix together the breadcrumbs, oregano, rosemary, basil, and black pepper. Beat the egg whites and set aside.

3. Slice your eggplant into 1/4 inch pieces. Then sprinkle with salt and let sit for at least 5 minutes on paper towels. This will help remove some of the moisture.

4. Pull out the baking sheet and spray with cooking spray. Dip the eggplant into the egg whites and then coat on both sides with the bread crumbs. Place onto the baking sheet. Repeat until all of the eggplant are done.

5. Bake for 15-20 minutes, flipping half way through. Let cool for 2-3 minutes and enjoy!