[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Photo of Cheat’s eggplant parmigiana by WW

Cheat’s eggplant parmigiana

Total Time
35 min
15 min
20 min
Whether it’s time you want to save or looking for a vegetarian Italian dish, this eggplant parmigiana is perfect. A spicy tomato filling between crispy eggplant slices and topped with zesty ricotta makes for the perfect dinner dish.


Reduced-fat ricotta cheese

½ cup(s), (120g)

Egg white

2 medium

Panko breadcrumbs

150 g, (1 Cup)

Grated parmesan cheese

cup(s), (25g)


2 medium, cut lengthways into 8 x 1cm slices

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Dried chilli flakes

¼ tsp

Ground cinnamon

tsp, (Pinch)

Canned diced tomatoes

800 g, (2 x 400g can)

Lemon juice

2 tsp

Fresh thyme

2 tsp


60 g

Fresh lemon rind

2 tsp


  1. Preheat oven to 240°C. Line a baking tray with baking paper.
  2. Place egg whites in a shallow bowl and whisk in 2 tablespoons water. Combine breadcrumbs and parmesan in a shallow bowl.
  3. Dip 1 eggplant slice into egg mixture and then breadcrumbs. Place onto prepared tray. Coat remaining eggplant slices. Bake for 20 minutes, turning halfway through.
  4. Meanwhile, heat oil in a medium saucepan over high heat. Cook onion, garlic, chilli and cinnamon for 2 minutes or until softened. Add tomato and bring to the boil. Reduce heat. Simmer, uncovered, for 10 minutes or until thick.
  5. Combine ricotta, lemon juice and thyme in a small bowl.
  6. Place half the eggplant slices on serving plates. Top evenly with half the tomato sauce and rocket. Repeat layering with remaining eggplant, tomato sauce and rocket. Crumble over ricotta mixture and serve sprinkled with lemon rind.


SERVING SUGGESTION: Salad of rocket leaves, cherry tomatoes and Lebanese cucumber.