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Photo of Eggplant parmigiana with toast by WW

Eggplant parmigiana with toast

Total Time
25 min
15 min
10 min
Create this tasty vegetarian dish in a flash! Eggplant is the star in this dish, with its unique meaty texture and mild flavour.



2 large

Reduced-fat ricotta cheese

200 g

Fresh thyme

1 tbs, chopped

Tomato pasta sauce

1 cup(s), (330ml)

Panko breadcrumbs

15 g, (1/4 cup)

Extra light cheddar cheese

cup(s), grated, (60g) grated

Wholegrain bread

4 slice(s), (4 x 35g slices)

Oil spray

1 x 3 second spray(s)


  1. Preheat grill on high. Cut a thin slice lengthways from each side of each eggplant. Cut each eggplant lengthways into 4 slices. Lightly spray both sides of each slice with oil. Place on a baking tray and cook under grill for 2-3 minutes each side or until browned and tender. Set aside to cool slightly.
  2. Combine the ricotta and thyme in a bowl and season with salt and pepper. Spread the eggplant slices with the ricotta mixture and spoon the pasta sauce on top. Layer one slice on top of another and repeat to make 4 stacks. Place on a baking tray and sprinkle with the breadcrumbs and cheese.
  3. Cook under grill for 1-2 minutes or until the cheese melts and breadcrumbs are golden. Serve with bread.


SERVING SUGGESTION: Mixed salad leaves.