Jamie Oliver's Eggplant Parmesan
Updated Aug. 3, 2023
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3medium-large eggplants, cut crosswise into ½-inch slices
- Olive oil
- 1large onion, finely chopped
- 1large clove garlic, thinly sliced
- 1½teaspoons dried oregano
- 128-ounce can no-salt plum tomatoes or crushed tomatoes
- 1tablespoon red wine vinegar
- ½cup (packed) fresh basil leaves
- Salt and freshly ground black pepper
- ½cup freshly grated Parmigiano-Reggiano, or as needed
- ⅓cup fine dry bread crumbs
- 1tablespoon chopped fresh oregano leaves, optional
Nutritional analysis per serving (5 servings)
284 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 13 grams dietary fiber; 18 grams sugars; 12 grams protein; 1293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
- Step 2
Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
- Step 3
Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
- Step 4
Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
Private Notes
Comments
Love this recipe, it's delicious. I've made it a few times. It freezes well. I have cut down on the amount of olive oil on the eggplant by putting aluminum foil on the baking sheets and spreading olive oil over it with a brush. After placing the eggplant on it, I put olive oil on the top side of the eggplant. Works fine, tastes the same but less oil.
I've made this dish twice now and, just like other posters here, it was completely gone by the end of the meal. The first try, although it was really good, everyone agreed it needed more cheese. So the next time around I used pecorino romano which has a little stronger flavor. Also added fresh thyme along with the fresh basil. Turned out great!
This recipe is amazing. One of the tastiest ways of having eggplant, however I found the sauce a bit light. The second time I made it, I added a hit of red wine when making the sauce and it was amazing!
great recipe. I did not have basil so I substituted parsley and it was delicious. So it's flexible!
Followed exactly but wasn’t wowed and I love eggplant parm. Given all the effort I was ready to have my socks knocked off. I used tons of fresh basil from my garden. Just meh.
Yeah, I'm glad others got good results. The red sauce doesn't break down using these instructions. My eggplants slices just dried out, cooked unevenly. The seasoning was blah. Maybe I'm spoiled, but my Italian mother-in-law made eggplant parm about a thousand times better than this recipe.