We usually serve a simple side salad with our Eggplant Parmesan. We also really like garlic bread on the side. If you don’t like garlic bread, a toasted Italian bread works really well too.

And, if you’re over 21, a great glass of red wine pairs perfectly with eggplant parmesan.

Eggplant has a lot of moisture in it. So when eggplant cooks, that moisture is released and it can possibly get soggy.

Your best way to do this is to salt the eggplant and let it sweat out some of the water before cooking. After you sweat the eggplant, be sure to pat it dry and remove the water that sweat out.

Personally, I never sweat eggplant before cooking. But, I always soak eggplant before cooking. So I think soaking takes place of sweating.

Fill a bowl with water and add about a teaspoon or so of salt. Add the eggplant, after it has been sliced, and let it soak for about 30 minutes. Remove the eggplant and pat it dry.

The salted water will pull out any bitterness from the eggplant, making it taste a lot better.

We grow globe eggplants in our garden every year. The skin on globe eggplants, because they’re so small, is so thin and cooks really well when you bake it.

If you’re using small eggplants, you can leave the skin on eggplant parmesan. It also makes the meal a lot easier because you don’t have to peel the eggplant.

If you’re using a large eggplant, though, the skin will be tough and chewy when you bake it. Eggplant skin is edible, but when it gets tough, it doesn’t taste very good. So if you’re using a large eggplant, you should peel it before making eggplant parmesan.

You absolutely can make eggplant parm without breadcrumbs. In fact, that’s the traditional way to make Italian Eggplant Parm (Melanzane alla Parmigiana, if you want to sound fancy).

Melanzane alla Parmigiana is made with just eggplant, sauce, and cheese.

When Melanzane alla Parmigiana was adapted by American chefs, breadcrumbs (and egg and flour) were added.

So go ahead and skip the breading. If you do, that makes a gluten-free eggplant parm.

You can definitely make a Weight Watchers eggplant parmesan recipe.

Eggplant is one of the zero point foods, so that’s a start.

Tomatoes, tomato sauce, and onions are also zero point foods. So if you make your own homemade marinara with tomatoes, garlic, onions, herbs, and omit the oil, that’s actually a zero point marinara sauce.

Skip the breadcrumbs, like we mentioned above, and you’re still at zero points.
If you can find fat free mozzarella cheese, it may be zero points for 1 ounce. So now, you actually have a zero point eggplant parmesan.

Just be sure to double check the your Weight Watchers program to make sure that these points are accurate. Different programs count points differently, so check your WW program’s specifics before making this.