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My ultra light pesto is the key here; see the recipe linked in the Ingredients list. If you want to make this with a reduced fat pesto, it’s a 2 point (Weight Watchers) recipe. Regular pesto makes it a 3 pointer.

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Hasselback Baby Eggplant Parmesan

1 Weight Watchers point

Course

Main Dish

Cuisine

Italian, vegetarian

Keyword

eggplant, WW1

Servings

Ingredients

• 12 baby eggplant
• 1/2 cup light pesto https://absolute0cooking.com/recipe/pesto/
• 2/3 cup freshly grated parmigiano reggiano cheese
• 1/3 cup Panko breadcrumbs
• 1 tsp thyme leaves
• 1 tsp kosher salt

Course Main Dish Cuisine Italian, vegetarian Keyword eggplant, WW1 Servings Ingredients 12 baby eggplant 1/2 cup light pesto https://absolute0cooking.com/recipe/pesto/ 2/3 cup freshly grated parmigiano reggiano cheese 1/3 cup Panko breadcrumbs 1 tsp thyme leaves 1 tsp kosher salt

Instructions

1. Preheat oven to 375° F / 190° C.
2. Wash eggplant. Leaving the stems on, cut each eggplant at 1/4" intervals so the eggplant stays connected by the stem. Sprinkle inside the gaps with salt.

   
3. Spread pesto evenly in the gaps of each eggplant. Spray a high-walled baking pan or casserole pan with cooking spray. Place eggplants in the pan.

   
4. Cover baking pan with foil. Bake for 40 minutes or until tender.

   
5. Blend breadcrumbs, cheese, and thyme and set aside. Turn on the broiler. Remove the foil from the baking pan. Rotate the eggplants so the gaps are facing upward.
6. Sprinkle each eggplant with the breadcrumb mixture. Broil until the breadcrumbs are browned.