Jamie Oliver’s Eggplant Parmesan Recipe
Jamie Oliver’s Eggplant Parmesan is a flavorful and comforting Italian-inspired baked dish featuring roasted eggplant slices layered with a rich homemade tomato sauce, fresh herbs, and topped with breadcrumbs and Parmigiano-Reggiano cheese. This recipe brings a crispy texture and deep savory notes, making it a perfect main or side dish for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Eggplant
- 3 medium-large eggplants, cut crosswise into ½-inch slices
- Olive oil (for brushing and drizzling)
Tomato Sauce
- 1 large onion, finely chopped
- 1 large clove garlic, thinly sliced
- 1 ½ teaspoons dried oregano
- 1 28-ounce can no-salt plum tomatoes or crushed tomatoes
- 1 tablespoon red wine vinegar
- ½ cup (packed) fresh basil leaves
- Salt and freshly ground black pepper, to taste
Assembly Topping
- ½ cup freshly grated Parmigiano-Reggiano, or as needed
- ⅓ cup fine dry bread crumbs
- 1 tablespoon chopped fresh oregano leaves (optional)
- Olive oil (to moisten bread crumbs)
Instructions
- Prepare and Roast Eggplant: Preheat the oven to 450°F (232°C). Brush both sides of the eggplant slices with olive oil and arrange them in a single layer on two or more baking sheets. Bake for 10 to 15 minutes until the undersides are golden brown. Flip the slices and bake until the other sides are lightly browned. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).
- Make the Tomato Sauce: While the eggplant roasts, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until soft, about 10 minutes. Add the thinly sliced garlic and dried oregano, sautéing for another 30 seconds until fragrant. Add the canned tomatoes with their juices, breaking up whole tomatoes by hand. Cover, reduce heat to low, and simmer gently for 15 to 20 minutes.
- Season Sauce and Layer Ingredients: Stir in the red wine vinegar, fresh basil leaves, and season with salt and freshly ground black pepper to taste. In a suitable baking dish (9×9-inch, 10×5-inch, or 10×6-inch), start by spooning a small amount of tomato sauce on the bottom. Sprinkle a thin layer of grated Parmigiano-Reggiano, then place a single layer of roasted eggplant slices on top. Repeat layering sauce, cheese, and eggplant until all components are used, finishing with some sauce and a sprinkling of Parmigiano-Reggiano.
- Prepare Breadcrumb Topping and Bake: In a small bowl, mix the fine dry breadcrumbs and chopped fresh oregano (if using) with enough olive oil to moisten the mixture. Sprinkle this topping evenly over the assembled eggplant layers. At this stage, the dish can be refrigerated if desired. Bring to room temperature before baking.
- Bake and Serve: Bake in the preheated 375°F (190°C) oven until the eggplant mixture is bubbly and heated through, about 30 to 45 minutes depending on the pan size and layer thickness. Remove from oven and let rest for 5 minutes before serving. The dish can also be reheated if desired.
Notes
- You can prepare this dish up to the layering step and refrigerate it for later baking; just bring to room temperature before baking.
- Use no-salt canned tomatoes to better control the seasoning and sodium content.
- Fresh herbs can be substituted or omitted according to availability or personal preference.
- To make it gluten-free, substitute bread crumbs with gluten-free crumbs or crushed nuts.
- This recipe works well as a vegetarian main dish or hearty side.
- Ensure eggplant slices are not too thick to cook evenly and prevent sogginess.
Keywords: Eggplant Parmesan, Jamie Oliver, baked eggplant, Italian recipe, vegetarian, tomato sauce, Parmigiano-Reggiano, roasted eggplant
