Name: Jamie Oliver’s Eggplant Parmesan Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 3 medium-large eggplants, cut crosswise into 1/2-inch slices; Olive oil, for brushing; 1/2 cup freshly grated Parmigiano-Reggiano, or as needed; 1/3 cup fine dry bread crumbs; 1 tablespoon chopped fresh oregano leaves, optional; Olive oil, enough to moisten bread crumbs; 2 tablespoons olive oil; 1 large onion, finely chopped; 1 large clove garlic, thinly sliced; 1 1/2 teaspoons dried oregano; 1 28-ounce can no-salt plum tomatoes or crushed tomatoes; 1 tablespoon red wine vinegar; 1/2 cup (packed) fresh basil leaves; Salt and freshly ground black pepper, to taste

Ingredients

3 medium-large eggplants, cut crosswise into 1/2-inch slices

Olive oil

1 large onion, finely chopped

1 large clove garlic, thinly sliced

1 1/2 teaspoons dried oregano

1 28-ounce can no-salt plum tomatoes or crushed tomatoes

1 tablespoon red wine vinegar

1/2 cup (packed) fresh basil leaves

Salt and freshly ground black pepper

1/2 cup freshly grated Parmigiano-Reggiano, or as needed

1/3 cup fine dry bread crumbs

1 tablespoon chopped fresh oregano leaves, optional

Instructions

Step 1: Preheat the oven to 450 degrees. Brush both sides of the eggplant slices with olive oil and arrange them in a single layer on two or more baking sheets. Bake until the undersides are golden brown, about 10 to 15 minutes, then flip and bake the other sides until lightly browned. Remove from oven and set aside. Reduce the oven temperature to 375 degrees.

Step 2: While the eggplant roasts, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until soft, roughly 10 minutes. Stir in the sliced garlic and dried oregano, cooking for another 30 seconds.

Step 3: Add the canned tomatoes along with their juices, breaking up any whole tomatoes by hand. Cover the pan, reduce the heat to low, and simmer the sauce for 15 to 20 minutes.

Step 4: Stir in the red wine vinegar, fresh basil leaves, and season with salt and pepper to taste. In a baking dish (about 9×9, 10×5, or 10×6 inches), spoon a small amount of tomato sauce, sprinkle a thin layer of Parmigiano, then add a single layer of eggplant slices. Repeat the layering process until all ingredients are used, finishing with a little sauce and a sprinkling of parmigiano on top.

Step 5: In a small bowl, mix the bread crumbs and fresh oregano, if using. Add just enough olive oil to moisten the mixture, then sprinkle it evenly over the top of the assembled dish. At this point, you can refrigerate the casserole if desired; bring it to room temperature before baking.

Step 6: Bake the dish in the oven until the mixture is bubbly and heated through, about 30 to 45 minutes depending on the pan size and layer thickness. Remove from the oven and let it rest for 5 minutes before serving.

Tips & Variations

For a richer flavor, try adding a layer of mozzarella or ricotta cheese between the tomato sauce and eggplant layers.

Use fresh oregano instead of dried for a more vibrant herbal note.

Grilling the eggplant slices before assembling can add a smoky depth to the dish.

Make sure to slice the eggplant evenly to ensure uniform roasting and texture.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. You’ll need to peel and crush about 2 pounds of ripe tomatoes to substitute the canned tomatoes. This adds a fresh, bright flavor but requires a bit more preparation.

Is it necessary to roast the eggplant first?

Roasting the eggplant helps remove excess moisture and enhances its flavor without adding extra oil from frying. It’s a key step to prevent the dish from becoming soggy and ensures tender, nicely browned slices.