Photo of Baked aubergine with three cheeses by WW

Baked aubergine with three cheeses

Total Time
55 min
10 min
45 min
Grilling the aubergine concentrates the flavour and makes it extra tender. Be sure to get a nice golden-brown colour on the aubergine before removing it from the grill.



2 medium, cut into thin rounds

Garlic & herb passata

400 g

Ricotta Cheese

100 g

Light Mozzarella

125 g, grated

Vegetarian parmesan style hard cheese

25 g, grated

Calorie controlled cooking spray

12 spray(s)


  1. Preheat the grill. Mist a baking tray with cooking spray. Arrange the aubergine in a single layer on the baking tray and mist with cooking spray.
  2. Grill for 5 minutes, until browned, then turn the aubergine over, mist with more cooking spray and grill for a further 5 minutes. Remove from the oven and reduce the oven temperature to 200°C, fan 180°C, gas mark 6.
  3. Spread half of the passata on the bottom of a 20 x 20cm square baking dish and top with half of the aubergine. In a medium bowl, combine the ricotta, half the mozzarella and half the hard cheese and season with salt and pepper. Spread the mixture over the aubergine.
  4. Top with the remaining aubergine, then spoon over the remaining passata, and sprinkle with the remaining cheese.
  5. Bake for 20 minutes, until the sauce is bubbly around the edges, and the cheese is melted. Let the aubergine stand for 5 minutes before cutting into 4 pieces.