I thought of giving this Jamie Oliver Eggplant Parmesan a try. The thought of featuring layers of tender eggplants, rich tomato sauce, and melted cheese baked until golden perfection fascinated me.
Eggplant Parmesan has its roots in Southern Italy, where it was traditionally made with layers of fried eggplant, tomato sauce, and cheese. Over the years, this dish evolved, with variations incorporating different types of cheese and cooking methods.
Today, Jamie Oliver’s method of making this eggplant parmesan has preserves its rich heritage.
It combines crispy, baked eggplant with a savory tomato sauce and a generous layer of melted parmesan and mozzarella. The blend of textures and flavors captivates the essence of the Italian origins while giving a modern and healthier twist.
Equipments Required
- Knife: To begin your preparation, you will need a sharp knife to cut off the vegetables evenly.
- Cutting Board: A cutting board gives me plenty of space to keep my kitchen counter clean.
- Baking Dish: I prefer using a glass baking dish because I enjoy seeing the layers of my dish while it is still baking.
- Frying Pan: I suggest you use a non-stick one to avoid any sticky mess.
- Colander: I always use a colander to drain the eggplants after I salt them.
- Spatula: You will need a spatula to flip everything together.
- Cheese Grater: I advise you to keep a cheese grater handy to grate the cheese.
Jamie Oliver Eggplant Parmesan Ingredients And Substitutions
Note – The ingredients I have mentioned below will help you serve 6 people.
- 3 Large Firm Aubergines: Whenever I am unable to find aubergines, zucchini is a great substitute. It has the same texture and soaks up all the delicious flavours. However, yellow summer squash also works just fine.
- Olive Oil: Any natural cooking oil, like sunflower oil or canola oil, will do the trick.
- 1 Onion: I prefer using scallions or green onions as the direct substitutes in case I’m out of onions. Moreover, shallots or leeks can also be used. They add a slightly different but tasty flavor.
- ½ A Bulb Of Spring Garlic Or 1 Clove Of Regular Garlic: If you do not have spring garlic or regular garlic, dried garlic or garlic powder would step in nicely.
- 1 Heaped Teaspoon of Dried Oregano: I add any Italian seasoning or herbs de Provence for a similar herbaceous kick.
- 2*400 g Tins Of Quality Plum Tomatoes Or 1 kg Fresh Ripe Tomatoes: I recommend using passata or tomato puree. You can also use fresh and ripe tomatoes, though you may need more volume.
- Wine Vinegar: If I do not have wine vinegar handy, I use apple cider vinegar or simple lemon juice to mimic the acidity of wine vinegar.
- 1 Bunch Of Fresh Basil (30g): Dried basil can work well instead of basil.
- Three large handfuls of parmesan cheese (freshly grated ): I usually opt for Pecorino Romano or Grana Padano.
- 2 Handfuls Of Dried Breadcrumbs: I love crushed crackers or panko as substitutes. They add a nice crunch to the dish.
- A Few Sprigs Of Fresh Oregano: If fresh oregano is unavailable in your pantry, you can sprinkle dried oregano as well. Italian seasoning also works fine.
- 150g Buffalo Mozzarella (optional): If you can’t find buffalo mozzarella, just use regular mozzarella. However, a mixture of other melty cheeses, like provolone or fontina, will also provide you with the creamy goodness you are looking for.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total time |
|---|---|---|
| 20 minutes | 50 minutes | 1 hour 10 minutes |
How To Make Jamie Oliver Eggplant Parmesan At Home
Step 1
Take a frying pan and pour olive oil in it.
Step 2
Put sliced eggplants in it and roast it until it turns a bit brown.
Step 3
Now remove the eggplants from the pan, add oil again, and add chopped garlic. Saute until the garlic turns translucent.
Step 4
Then, add the chopped onions and saute until the color of the onions becomes golden.
Step 5
In the next step, add chopped tomatoes and cook them for 15 minutes until the mixture thickens.
Step 6
Then, add white wine vinegar to the pan.
Step 7
Add dried oregano and salt.
Step 8
Now, saute the breadcrumbs in the pan.
Step 9
Take some sauce and place it in the baking dish.
Step 10
Layer it with cooked eggplants and parmesan cheese.
Step 11
Now, place another layer of the sauce on top of the eggplants.
Step 12
Finally, sprinkle the sauteed bread crumbs on top and add cheese. Bake at 190 degrees C for 30 minutes until golden, crisp, and bubbly.
Step 13
Your Jamie Oliver Eggplant Parmesan is ready
Jamie Oliver Eggplant Parmesan Recipe Video
Expert Tips That I Recommend
- I always salt my eggplants ahead of time and let them sit for a while. As a result, their bitterness vanishes, and they absorb the flavors properly.
- If you prefer a lighter version of this recipe, you can directly bake the eggplants instead of frying them first. Just brush them with olive oil and bake them until golden.
- I allow the dish to rest for a few minutes before serving. This helps the flavors meld together and makes slicing my eggplants easier.
- To make this dish healthier, I also add more veggies like mushrooms, spinach, and broccoli.
- I sometimes add black or green olives and jalapenos. This makes my eggplant parmesan extra flavourful.
- I also allow the dish to rest for a few minutes before serving. This helps the flavours meld together and makes slicing easier.
- To make this dish healthier, I also add more veggies like mushrooms, squash, broccoli, and spinach.
- I also like adding black or green olives and jalapenos to make this dish more flavourful.
FAQs About Jamie Oliver Eggplant Parmesan
Nutritional Information Per Serving
This dish is definitely a healthy option to include in your diet. It uses fresh ingredients which are rich in vitamins and antioxidants. The dish is not too high in calories and is rich in fibre and protein.
| Nutrients | Amount |
| Calories | 237 Kcal |
| Fat | 14.1 g |
| Saturates | 8.1 g |
| Sugars | 8.4 g |
| Salt | 1 g |
| Protein | 13.7 g |
| Carbohydrates | 15.1 g |
| Fibre | 4 g |
Recipe Variations For Different Diets
- Gluten-Free: I use gluten-free breadcrumbs in place of regular bread crumbs. I also make sure that the tomato sauce I use is certified gluten-free.
- Vegan: I use vegan cheese brands like Diaya or Violife instead of regular cheese. It tastes equally good.
- Keto-Friendly: Instead of breadcrumbs, I add a mixture of pork rinds and almond flour. It provides a great crunch without being high in carbs. Also, I go for low-sugar tomato sauce and full-fat cheese to keep it rich and savoury.
- Dairy-Free: I use cheese brands like Kite Hill or Follow Your Heart. I sometimes use nutritional yeast to add a cheesy flavour to my dish. I also make sure that the bread crumbs I use are dairy-free.
Storing And Reheating This Recipe
Storing
- Refrigerator: I usually let the dish come to room temperature. Then, I cover it with a plastic wrap and place it in the refrigerator. This keeps my eggplant parmesan fresh for up to 3 to 4 days.
- Freezer: If I want to store my dish for a longer period of time, I first divide the eggplant into smaller portions and then put them inside an airtight container. After that, I put them into the freezer. This way, it can be enjoyed for up to 2 to 3 months.
Reheating
- Oven Method: All I do is preheat my oven to 350°F. Then, I transfer the eggplant to an oven-safe dish and cover it with foil. Then, I heat it in the oven for 20-30 minutes until it’s hot and bubbly.
- Microwave: I place my dish on a microwave-safe plate and cover it with a microwave-safe lid. Then, I heat it for 1 or 2 minutes.
- Stovetop: Simply place the desired portion on the skillet and heat it over a low flame. To prevent the dish from burning, I add a splash of water or grease the skillet with half a teaspoon of olive oil.
- Air Fryer: I preheat my air fryer at 350°F and put the desired quantity of my dish in the basket. Then, I heat it for 10 to 15 minutes, checking halfway through. The air fryer makes my dish nicely crispy.
What To Serve With This Recipe
I like to serve my eggplant parmesan with Garlic Bread. It acts as a perfect way for sopping up the extra sauce. Other than that, I also like to pair this dish with Caprese Salad. It offers a nice, fresh, and crunchy contrast.
Sometimes, to give my eggplant parmesan a more flavourful and healthy twist, I enjoy it with Grilled Chicken and Shrimp Scampi.
Printable Version
Jamie Oliver Eggplant Parmesan Recipe
Ingredients
- 3 Large Firm Aubergines
- Olive Oil
- 1 Onion
- ½ A Bulb Of Spring Garlic Or 1 Clove Of Regular Garlic
- 1 Heaped Teaspoon of Dried Oregano
- 2 *400 g Tins Of Quality Plum Tomatoes Or 1 kg Fresh Ripe Tomatoes
- Wine Vinegar
- 1 Bunch Of Fresh Basil 30g
- Three large handfuls of parmesan cheese freshly grated
- 2 Handfuls Of Dried Breadcrumbs
- A Few Sprigs Of Fresh Oregano
- 150 g Buffalo Mozzarella optional
Equipment
- Knife
- Cutting Board
- Baking Dish
- Frying Pan
- Colander
- Spatula
- Cheese Grater
Instructions
- Take a frying pan and pour olive oil in it.
- Put sliced eggplants in it and roast it until it turns a bit brown.
- Now remove the eggplants from the pan, add oil again, and add chopped garlic. Saute until the garlic turns translucent.
- Then, add the chopped onions and saute until the color of the onions becomes golden.
- In the next step, add chopped tomatoes and cook them for 15 minutes until the mixture thickens.
- Then, add white wine vinegar to the pan.
- Add dried oregano and salt.
- Now, saute the breadcrumbs in the pan.
- Take some sauce and place it in the baking dish.
- Layer it with cooked eggplants and parmesan cheese.
- Now, place another layer of the sauce on top of the eggplants.
- Finally, sprinkle the sauteed bread crumbs on top and add cheese. Bake at 190 degrees C for 30 minutes until golden, crisp, and bubbly.
- Your Jamie Oliver Eggplant Parmesan is ready
Video
Notes
- I always salt my eggplants ahead of time and let them sit for a while. As a result, their bitterness vanishes, and they absorb the flavors properly.
- If you prefer a lighter version of this recipe, you can directly bake the eggplants instead of frying them first. Just brush them with olive oil and bake them until golden.
- I allow the dish to rest for a few minutes before serving. This helps the flavors meld together and makes slicing my eggplants easier.
- To make this dish healthier, I also add more veggies like mushrooms, spinach, and broccoli.
- I sometimes add black or green olives and jalapenos. This makes my eggplant parmesan extra flavourful.
- I also allow the dish to rest for a few minutes before serving. This helps the flavours meld together and makes slicing easier.
- To make this dish healthier, I also add more veggies like mushrooms, squash, broccoli, and spinach.
- I also like adding black or green olives and jalapenos to make this dish more flavourful.
Nutrition
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Conclusion
Jamie Oliver’s eggplant parmesan is a delicious and hearty meal for any occasion. The creamy and cheesy finish of the parmesan and the golden brown texture of the eggplants just make it stand out among several other eggplant dishes.
I hope you try this recipe at home and share your views in the comment section below.
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