Description
Jamie Oliver’s Eggplant Parmesan features tender baked eggplant slices layered with a rich tomato sauce, fresh herbs, and Parmigiano-Reggiano cheese. This Italian-inspired dish combines the depth of a slow-simmered tomato sauce with the satisfying texture of oven-roasted eggplant, finished with a golden, crispy breadcrumb topping. Perfect as a comforting vegetarian main or a hearty side, this recipe brings out the best of fresh, simple ingredients with classic techniques.
Ingredients
Scale
Eggplant and Topping
- 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
Tomato Sauce
- 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
Instructions
- Roast the eggplant: Preheat the oven to 450°F (230°C). Lightly brush both sides of the eggplant slices with olive oil and arrange them in a single layer on one or more baking sheets. Bake for 10 to 15 minutes until the undersides turn golden brown. Flip the slices and bake again until the opposite sides are lightly browned. Remove from the oven and set aside. Then, reduce the oven temperature to 375°F (190°C).
- Make the tomato sauce: While the eggplant roasts, heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until soft, about 10 minutes. Stir in the sliced garlic and dried oregano and cook for another 30 seconds until fragrant. Add the canned tomatoes and crush any whole ones by hand. Cover the pan, reduce the heat to low, and let the sauce simmer gently for 15 to 20 minutes to develop flavor.
- Season the sauce and assemble: 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), spoon a thin layer of the tomato sauce. Sprinkle with some Parmigiano-Reggiano, then add a single layer of the roasted eggplant slices. Repeat layering sauce, cheese, and eggplant until all ingredients are used, finishing with a layer of sauce and a sprinkling of Parmesan. In a small bowl, mix the dry bread crumbs and chopped fresh oregano (if using) with enough olive oil to moisten. Sprinkle this mixture evenly on top of the assembled layers. You may refrigerate the dish at this stage; if so, bring it to room temperature before baking.
- Bake the assembled parmesan: Place the baking dish in the oven preheated to 375°F (190°C) and bake until the dish is bubbly, hot in the center, and the breadcrumb topping is golden and crisp, about 30 to 45 minutes depending on pan size and layer thickness. Remove from the oven and let it rest for 5 minutes before serving. This dish can be reheated if desired.
Notes
- For a richer flavor, use extra virgin olive oil for brushing the eggplant and moistening the breadcrumbs.
- Toast the bread crumbs lightly in a dry pan before mixing with oil for extra crunchiness, if preferred.
- This recipe can be prepared ahead to the assembly stage and refrigerated for up to 24 hours before baking.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven.
- Use no-salt-added canned tomatoes to better control the sodium content.
- For a gluten-free version, substitute the bread crumbs with gluten-free crumbs or crushed nuts.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: eggplant parmesan, baked eggplant, Italian vegetarian recipe, tomato sauce, Jamie Oliver recipe, Parmigiano-Reggiano, vegetarian comfort food
