Photo of Individual melanzane parmigiana by WW

Individual melanzane parmigiana

Points® value
Total Time
25 min
15 min
10 min
Make roasted aubergine with a gooey cheese and tomato topping the star of your Meatless Monday



2 medium

Broccoli, raw

400 g, Tenderstem

Ricotta Cheese

200 g

Thyme, Fresh

1 tablespoon(s)


330 g

Blue Dragon Panko Breadcrumbs

15 g

Half fat Cheddar cheese

60 g, grated

Wholemeal bread, sliced

4 slice(s), medium

Calorie controlled cooking spray

4 spray(s)


  1. Preheat the grill to high. Cut a thin slice lengthways of each aubergine from 2 opposite sides and discard. Keeping the cut sides on the outside, cut each aubergine lengthways into 4, then lightly mist both sides of each slice with cooking spray. Cook on a baking tray under the grill for 2-3 minutes each side, or until browned and tender. Set aside to cool slightly.
  2. Meanwhile, cook the broccoli according to pack instructions.
  3. Combine the ricotta and thyme and season. Spread the aubergine slices with the ricotta mixture and spoon the passata on top. Layer one slice on top of another and repeat to make 4 stacks. Make sure the slice on the bottom is the one with the thin piece removed – this will help keep it level.
  4. Place the stacks on a baking tray and sprinkle with the breadcrumbs and Cheddar. Cook under the grill for 1-2 minutes, until melted and golden. Serve with the broccoli on the side.


Can’t get hold of panko? Use stale white bread, blitzed and briefly dried in the oven.