Photo of Baked eggplant with three cheeses by WW

Baked eggplant with three cheeses

Points® value
Total Time
35 min
10 min
25 min
No breading or frying in this eggplant Parmesan–lasagna mash-up! We broiled the eggplant to concentrate all its flavour and make it extra tender. Be sure to get a nice golden-brown colour on both sides of the eggplant before you remove it from the broiler. Cooking the eggplant thoroughly removes excess liquid, which then intensifies the flavours of the entire dish.


Cooking spray

4 spray(s)


1 large, (about 1¼ lb), cut into ½-inch-thick rounds

Home made marinara sauce

¾ cup(s)

Part-skim ricotta cheese

1 cup(s)

Part-skim mozzarella cheese

6 tbsp(s), divided

Grated Parmesan cheese

4 tbsp(s), divided

Table salt

½ tsp(s)

Black pepper



  1. Preheat the broiler. Coat a rimmed baking sheet with cooking spray. Arrange the eggplant in a single layer on the baking sheet. Spray with cooking spray.
  2. Broil until well browned, about 5 minutes. Turn the eggplant over and spray again. Broil until well browned and tender, about 5 minutes longer. Remove from the oven and reduce temperature to 375°F.
  3. Spread ½ cup sauce on the bottom of an 8-inch square baking dish. Top with half the eggplant. In a medium bowl, combine the ricotta, 4 tbsp mozzarella, 2 tbsp Parmesan, salt, and black pepper. Spread the mixture over the eggplant.
  4. Top with the remaining eggplant, then spoon over the remaining ¼ cup sauce, and sprinkle with the remaining 2 tbsp mozzarella and 2 tbsp Parmesan.
  5. Bake until the sauce is bubbly around edges and the cheese is melted, about 20 minutes. Let the eggplant stand for 5 minutes before cutting into 4 pieces.
  6. Serving size: 1 piece