Jamie Oliver Eggplant Parmesan Recipe

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I thought of giving this Jamie Oliver Eggplant Parmesan a try. The thought of layering tender eggplants, rich tomato sauce, and melted cheese, then baking 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 for making this eggplant parmesan 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 captures the essence of Italian origins while adding a modern, healthier twist.

What's In The Post

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 a glass baking dish because I enjoy seeing the layers while it is still baking.
Frying Pan: I suggest using a non-stick one to avoid a 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 for grating cheese.

Jamie Oliver Eggplant Parmesan Ingredients And Substitutions

Note: The ingredients listed below will 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 flavors. However, yellow summer squash also works just fine.
Olive Oil: Any natural cooking oil, such as sunflower 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 on hand, I use apple cider vinegar or simple lemon juice to mimic its acidity.
1 Bunch of Fresh Basil (30g): Dried basil can work well instead of fresh 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, such as provolone or fontina, will also provide 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 into it.

Step 2

Put sliced eggplants in it and roast them until they turn a bit brown.

Step 3

Now remove the eggplants from the pan, add oil again, and add chopped garlic. Sauté until the garlic turns translucent.

Step 4

Then add the chopped onions and sauté until golden.

Step 5

In the next step, add the chopped tomatoes and cook for 15 minutes, until the mixture thickens.

Step 6

Then, add wine vinegar, basil leaves, and oregano to the pan.

Step 7

Add black pepper and salt.

Step 8

Now, add the olive oil and sauté the breadcrumbs in the pan. Add oregano to it.

Step 9

Take some sauce and place it in the baking dish.

Step 10

Layer it with cooked eggplant and Parmesan cheese.

Step 11

Now, place another layer of the sauce on top of the eggplant.

Step 12

Finally, sprinkle the sautéed breadcrumbs 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 jalapeños. This makes my eggplant parmesan extra flavourful.
I also allow the dish to rest for a few minutes before serving. This helps the flavors 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 jalapeños to make this dish more flavourful.

FAQs About Jamie Oliver Eggplant Parmesan

Why has the eggplant turned soggy?

Your eggplants may be soggy if you do not drain them properly after salting them. Make sure to use a colander to drain them properly so that excess moisture is removed, and pat them dry using a kitchen towel or a tissue. Also, while frying, keep in mind that your oil is preheated and the pan is not overcrowded with more slices of the vegetable.

What should you do if the tomato sauce is too watery?

If your tomato sauce is too watery, simmer it on medium flame to reduce the amount. You can also add some cream to thicken the consistency.

Can this eggplant parmesan be made ahead of time?

Yes, this dish can be made ahead of time. You can assemble it, refrigerate it, and bake it again when you are ready to serve it. It can also be fully cooked and reheated.

How can the breadcrumbs be prevented from burning in the oven?

If you cover the dish with aluminium foil for the first part of the baking and then remove it towards the end, you can prevent your breadcrumbs from burning. This way, the top of the dish can turn brown and golden.

How can you know that the eggplants are fully cooked?

You will know that your dish is perfectly cooked when it is bubbly from the edges and the cheese on top turns golden brown.

Why is the dish too salty?

If you use more salt, it will obviously be too salty. Just be cautious of the amount of salt you use because the eggplants are salted before cooking. Also, reduce the amount of salt if you are using salty cheese.

What should be done if the dish tastes too acidic?

Adding more lemon juice or white wine vinegar or using a tangy variety of tomatoes can make your dish taste acidic. You can balance this acidity by adding a pinch of sugar or cream.

How can you prevent the eggplants from sticking to the baking dish?

Grease the baking dish lightly with olive oil before layering the ingredients. This will prevent the eggplants from sticking to the dish.

Nutritional Information Per Serving

This dish is definitely a healthy option to include in your diet. It uses fresh ingredients that 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

The best part about this recipe is that you can easily swap the ingredients to suit your dietary preferences.

Recipe Variations For Different Diets

Gluten-Free: I use gluten-free breadcrumbs in place of regular breadcrumbs. I also make sure that the tomato sauce I use is certified gluten-free.
Vegan: I use vegan cheeses like Daiya 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 savory.
Dairy-Free: I use cheese brands such as Kite Hill and Follow Your Heart. I sometimes use nutritional yeast to add a cheesy flavor to my dish. I also make sure that the breadcrumbs 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 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, I first cut the eggplant into smaller portions and then put them in 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 in 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 to 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 is a perfect way to soak 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, healthier twist, I enjoy it with Grilled Chicken and Shrimp Scampi.

Printable Version

More Recipes That You Can Try

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Conclusion

Jamie Oliver’s eggplant parmesan is a delicious and hearty meal for any occasion. The creamy, cheesy finish of the parmesan and the golden-brown texture of the eggplants just make it stand out among other eggplant dishes.

I hope you try this recipe at home and share your thoughts in the comments below.