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Photo of Eggplant parmigiana by WW

Eggplant parmigiana

6
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
6
Difficulty
Moderate
Try our version of the classic Italian dish for a scrumptious feast that’s amazingly tasty!

Ingredients

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Garlic

3 clove(s), crushed

Canned diced tomatoes

800 g, (2x400g cans)

Dried oregano

2 tsp

Eggplant

1300 g, trimmed, cut into 1/2cm slices

Pizza blend cheese

200 g

Dried breadcrumbs

50 g, wholemeal

Instructions

  1. Preheat oven to 200°C. Heat the oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until softened. Add the tomato and oregano and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the mixture thickens and flavours develop.
  2. Meanwhile, arrange half the eggplant slices in a steamer basket and steam for 8 minutes or until very soft. Drain on paper towel. Repeat with the remaining eggplant.
  3. Spread the base of a 8-cup (2L) ovenproof dish with 1 cup of the tomato mixture. Layer a third of the eggplant and a quarter of the cheese on top. Repeat with two more layers. Finish with the remaining sauce, the breadcrumbs and remaining cheese. Bake for 30 minutes or until golden.

Notes

SERVING SUGGESTION: mixed leaves drizzled with balsamic vinegar.

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