Photo of Cheat’s eggplant parmigiana by WW

Cheat’s eggplant parmigiana

7
7
7
SmartPoints® value per serving
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

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

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

Instructions

  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.

Notes

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

Start eating better than ever!