Baked Eggplant Parmesan Melts Recipe
Family favorite eggplant parmesan made lighter and healthier.
Servings: 6
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 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 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
Serving size: 1/6th recipe
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(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)
(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
Serving: 1/6th of recipe | Calories: 180kcal | Carbohydrates: 19g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 408mg | Potassium: 574mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1030IU | Vitamin C: 15mg | Calcium: 183mg | Iron: 1mg