Yield: 6 servings (2 points per serving for MyWW blue and purple, 3 points per serving for green)
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- 30 oz. tomato sauce
- 1 teaspoon dried minced onion
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large eggplant
- 1 egg, plus 1 tablespoon water
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1 tablespoon grated Parmesan cheese
- 1/2 cup part-skim mozzarella cheese, shredded
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Add the tomato sauce and seasonings to a pan. Bring to a light simmer, then cover with a lid. Stir occasionally.
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Cut eggplant into 1/2 inch wedges. Sprinkle both sides with salt and set aside for 15 minutes.
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Add the egg and water to a small bowl. Whisk together.
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To another small bowl add the breadcrumbs, garlic powder, Italian seasoning and salt. Stir together.
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One at a time dip each piece of eggplant into the egg first, then the breadcrumbs. Make sure both sides are covered in breadcrumbs. Spray both sides of the eggplant with olive oil spray.
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Spray the air fryer with cooking spray and add the eggplant in a single layer, you might have to do two batches.
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Cook in the air fryer 8 minutes at 350 degrees, turning half way through.
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Add eggplant to a baking dish and cover with sauce. Sprinkle on Parmesan cheese and mozzarella cheese.
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Bake at 400 degrees F. for 7 minutes, or until the cheese is melted.
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Spray a baking sheet with no-stick cooking spray, then add the egg plant slices.
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Bake at 400 degrees F. for 20 minutes, flipping half way through.
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Add eggplant to a baking dish and cover with sauce. Sprinkle on Parmesan cheese and mozzarella cheese.
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Bake at 400 degrees F. for 7 minutes, or until the cheese is melted.