Photo of Eggplant parmigiana bake by WW

Eggplant parmigiana bake

2
PersonalPoints™ per serving
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
8
Difficulty
Easy
Love lasagne, but are looking for a vego alternative? Then look no further than this classic Italian dish.

Ingredients

Eggplant

4 large, cut into 1cm-thick rounds

Brown onion

2 medium, finely chopped

Garlic

3 clove(s), crushed

Dried oregano

2 tsp

Canned diced tomatoes

3 can(s), (3 x 400g cans)

Fresh basil

½ cup(s), leaves, chopped

Panko breadcrumbs

½ cup(s), (30g)

Grated parmesan cheese

½ cup(s), (40g)

Oil spray

3 x 3 second spray(s)

Instructions

  1. Preheat grill to high. Arrange a single layer of eggplant slices on a large non-stick baking tray and lightly spray with oil. Grill for 3-5 minutes, or until lightly browned. Turn slices, lightly spray again with oil, then grill for a further 3-5 minutes or until the other side is browned and eggplant is tender. Repeat with the remaining eggplant slices.
  2. Meanwhile, lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion with 2 tablespoons of water, stirring occasionally, for 8-10 minutes or until soft. Add garlic and oregano, cook, stirring, for 1 minute. Stir in tomatoes and simmer for 15-20 minutes, until thickened. Remove from heat, stir in basil and season with salt and pepper.
  3. Preheat oven to 200°C. Divide one-third of the tomato mixture between 2 ovenproof dishes. Top with half the eggplant slices. Spread with another third of the tomato mixture, followed by the remaining eggplant slices and the remaining tomato mixture. Combine breadcrumbs and cheese and scatter evenly over the top of each dish. Bake for 25 minutes or until golden and bubbling.

Notes

Tip: If you’re not a fan of eggplant, replace it with 8 large zucchinis, thickly sliced lengthways. Cook zucchini in the same way as eggplant. To serve: Garnish with extra fresh basil and serve with mixed salad leaves on the side. To freeze: Cool the second parmigiana completely. Cover and freeze for up to 3months. Defrost in the fridge overnight, then bake, uncovered, for 25 minutes or until golden and bubbling.