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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.
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