Eggplant Lasagna

I guess every meal cannot be a winner. Actually this dish tastes really good if you like eggplant. John and I decided we just don't like eggplant unless it's deep fried. Which sort of defeats the purpose of eating eggplant. Actually, my two toddlers ate more of this dish than we did! They loved it.

Anyway, if you want a super healthy, low calorie meal; this is a good choice. It's no secret that people who do Weight Watchers use Fiber One cereal in just about anything they can to add fiber and lower the points. I tried it here for the breading of the eggplant, and it really tasted fine.
(I changed the name on this from Eggplant Parmesan to Eggplant Lasagna, because as my Mom says, it does resemble a lasagna more than the traditional Chicken Parmesan dish.)

Eggplant Lasagna

1 large eggplant
1 cup of Fiber One cereal
3 egg whites
1 cup of spaghetti sauce
1 1/3 cup of mozzerella
1/2 cup jarred roasted red bell peppers diced
Italian seasonings
salt & pepper

Cut both ends off eggplant. (I didn't peel it for more nutrition, but I think it would have been better that way, it's up to you to decide.) Cut eggplant length wise into 6 pieces (about 1/4 inch thick.) Grind Fiber One cereal in a blender until it is almost a powder. Pour in a shallow bowl and add seasonings. Beat 3 egg whites into a bowl. (If you have a cat or dog, give them one or two of the raw egg yolks, it's great for their coat.) Dredge your eggplant in the egg whites and then in the cereal. Spread eggplant on a cookie sheet and bake at 400º for 20 minutes. Flip them and bake an additional 20 minutes. Spray an 8x8 baking dish. Coat the bottom with a small amount of the spaghetti sauce. Layer eggplant, cheese, roasted red bell pepper & sauce. Make 3 layers and end with the cheese. Bake an additional 15 minutes or until cheese melts. Serves 4.

Weight Watchers (per serving):
eggplant: 0pts
cheese (low-fat mozzarella): 2pts
sauce: 1pt
Fiber One cereal: 0pts
-Amanda