2largeeggplants, trimmed and cut into ½-inch thick rounds
½teaspoonsalt, divided
4tomatoes, cored and sliced
6ouncesfresh mozzarella in water, drained and diced
2tablespoonsfreshly grated Parmesan cheese
½cuppacked fresh basil leaves, torn
Instructions
Preheat your oven to 400F degrees. Coat a large rimmed baking sheet 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 and sprinkle on ¼ 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 ¼ 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.
Recipe Notes
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Nutrition Facts
Skinny Eggplant Parmesan Melts Recipe
Amount Per Serving (1 /6th of recipe)
Calories 180Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 19g6%
Fiber 11g44%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.