Cheat’s eggplant parmigiana
7
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
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.
Ingredients
Reduced-fat ricotta cheese
½ cup(s), (120g)
Egg white
2 medium
Panko breadcrumbs
150 g, (1 Cup)
Grated parmesan cheese
⅓ cup(s), (25g)
Eggplant
2 medium, cut lengthways into 8 x 1cm slices
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Dried chilli flakes
¼ tsp
Ground cinnamon
⅛ tsp, (Pinch)
Canned diced tomatoes
800 g, (2 x 400g can)
Lemon juice
2 tsp
Fresh thyme
2 tsp
Rocket
60 g
Fresh lemon rind
2 tsp