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Weight Watchers Recipe of the Day: Baked Eggplant Parmesan Melts
Slices of eggplant baked and then topped with sliced fresh tomatoes, diced mozzarella and grated Parmesan, baked again for a few minutes until melty, then topped with fresh basil.
You get all the delicious flavors of eggplant parmesan with a lot less fat and calories. It’s much lighter, healthier, and easier than traditional eggplant parmesan too.
I feel like I’ve been on a bit of a “Parmesan” kick recently. Chicken Parmesan and Eggplant Parmesan are two of my all-time favorite dishes. A few weeks ago I made a yummy Weight Watchers version of Chicken Parmesan that was a huge hit.
Recipe Notes
The recipe for these easy healthy skinny baked eggplant Parmesan melts is another winner from 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla Saulsbury, which has turned out to be my most-used cookbook of the summer.
Serve with a simple green salad and crusty whole-grain bread for a deliciously light and healthy dinner.
How Many Calories and WW Points in Baked Eggplant Parmesan Melts?
According to my calculations each serving has about 180 calories.
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
If you’ve made these easy Oven-Baked Eggplant Parmesan Melts, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Baked Eggplant Parmesan Melts Recipe
Equipment
Ingredients
- non-stick cooking spray, preferably olive oil
- 2 large eggplants, trimmed and cut into 1/2-inch thick rounds
- 1/2 teaspoon salt, divided
- 4 tomatoes, cored and sliced
- 6 ounces fresh mozzarella in water, drained and diced
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 cup packed fresh basil leaves, torn
Instructions
- Preheat your oven to 400F degrees. Coat a large rimmed baking sheet (affiliate link) with nonstick spray or for easy cleanup, first line your pan with foil and then coat the foil with spray.
- Lightly spray both sides of the eggplant slices with cooking spray, then place them on the prepared baking sheet (affiliate link) and sprinkle on 1/4 teaspoon of the salt.
- Bake in a preheated oven until softened, about 30 minutes.
- Arrange tomato slices on top of the eggplant slices. Evenly sprinkle on the mozzarella cubes, Parmesan and remaining 1/4 teaspoon salt.
- Return to the oven and bake until the cheese is melted, 5 to 8 minutes.
- Remove from the oven and top with basil.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 4 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla Saulsbury
More Weight Watchers Friendly Eggplant Recipes Made Lighter
- Easy Weight Watchers Friendly Ratatouille
- Baked Eggplant Parmigiana (Weight Watchers)
- Lighter Eggplant Parmesan (SkinnyTaste)
- Paleo Stuffed Eggplant (with Ground Beef) (Everyday Maven)
- Eggplant Parmesan Salad (Everyday Maven)
Easy. Healthy. Skinny. A great combination! Roasted eggplant gets so soft, this recipe must be a real trick, timing-wise, getting the eggplant done, the tomatoes warm and the cheese melted and browning. Nice contribution to power foods!
Martha,
What a quick and cute idea for eggplant parmesan! I think I’ve just found a new lunch.