This delicious Jamie Oliver Aubergine Breadcrumbs recipe is a simple, cheesy, and comforting dish with a crispy breadcrumb topping. Grilled aubergine and courgette add a smoky depth, while fresh basil and rocket bring a bright contrast. Perfect for a quick vegetarian meal, you can swap courgettes for peppers or add extra mozzarella for more indulgence!
Ingredients Needed
- 2 small courgettes (zucchini)
- 1 small aubergine (eggplant)
- 1 bunch (15g / ½ oz) fresh basil
- 1 garlic clove
- Olive oil
- 1 x 400g (14 oz) tin of tomatoes
- 75g (2.6 oz) mozzarella cheese
- 50g (1.8 oz) dried breadcrumbs
- 10g (⅓ oz) Parmesan cheese
- 1 lemon
- 1 tbsp extra virgin olive oil
- 50g (1.8 oz) rocket (arugula)
How To Make Aubergine Breadcrumbs
- Preheat the grill: Set the grill to high heat and place a large baking tray on the top shelf.
- Prepare the vegetables: Trim the courgettes and aubergine, then slice them lengthways into ½ cm (¼-inch) pieces. Place in a bowl, sprinkle with sea salt, toss, and set aside.
- Make the tomato sauce: Pick the basil leaves and set them aside. Finely chop the basil stalks and garlic. Heat ½ tbsp of olive oil in a medium pan over medium heat. Add the garlic and basil stalks, then sauté for 2 minutes. Pour in half the tinned tomatoes (save the rest) along with the same volume of water. Cook for 10 minutes, stirring occasionally, until it thickens.
- Rinse and dry the vegetables: Rinse the courgette and aubergine to remove excess salt, then pat them dry with kitchen roll. Toss in a bowl with 1½ tbsp of olive oil and a pinch of salt and pepper.
- Grill the vegetables: Spread the vegetables in a single layer on the hot tray. Grill for 5 minutes until golden, then flip and grill for another 5 minutes. Work in batches if needed. Transfer to a bowl.
- Combine with the sauce: Taste and season the tomato sauce, then pour over the grilled vegetables. Tear in the basil leaves and mix well.
- Assemble the dish: Spread the mixture evenly on the tray. Tear over the mozzarella, sprinkle with breadcrumbs, and grate over the Parmesan.
- Grill until golden: Place under the grill for a few minutes until the cheese has melted and everything is bubbling.
- Prepare the salad: In a bowl, squeeze in the juice of half a lemon, add 1 tbsp extra virgin olive oil, and season with salt and pepper. Toss with the rocket.
- Serve: Divide the aubergine parmigiana onto plates and serve with the fresh rocket salad. Enjoy!
Recipe Tips
- Salt the vegetables first: This helps draw out excess moisture, making the aubergine and courgettes firmer and less watery when cooked. Don’t skip this step!
- Pat the veggies dry: After rinsing off the salt, make sure to dry them well with kitchen roll. This helps them grill properly and prevents sogginess.
- Grill in batches if needed: Overcrowding the tray will steam the vegetables instead of giving them a nice char. Spread them in a single layer for the best results.
- Toast breadcrumbs for extra crunch: Lightly toasting the breadcrumbs in a dry pan before sprinkling them on top will make them extra crispy and golden.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover aubergine & breadcrumbs cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Preheat the oven to 180°C (350°F). Place the leftovers in an oven-safe dish, cover with foil, and bake for 15-20 minutes until heated through. Remove the foil in the last few minutes to crisp up the breadcrumbs.
Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 487
- Total Fat: 30.6g
- Saturated Fat: 9.3g
- Total Carbohydrate: 33.2g
- Dietary Fiber: 20.3g
- Sugars: 13.5g
- Protein: 20.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Lamb And Aubergine Recipe
- Jamie Oliver Aubergine And Coconut Curry
- Jamie Oliver Aubergine And Lentil Curry
- Jamie Oliver Aubergine And Chicken
Jamie Oliver Aubergine Breadcrumbs
Description
This delicious Jamie Oliver Aubergine Breadcrumbs recipe is a simple, cheesy, and comforting dish with a crispy breadcrumb topping. Grilled aubergine and courgette add a smoky depth, while fresh basil and rocket bring a bright contrast. Perfect for a quick vegetarian meal, you can swap courgettes for peppers or add extra mozzarella for more indulgence!
Ingredients
Instructions
- Preheat the grill: Set the grill to high heat and place a large baking tray on the top shelf.
- Prepare the vegetables: Trim the courgettes and aubergine, then slice them lengthways into ½ cm (¼-inch) pieces. Place in a bowl, sprinkle with sea salt, toss, and set aside.
- Make the tomato sauce: Pick the basil leaves and set them aside. Finely chop the basil stalks and garlic. Heat ½ tbsp of olive oil in a medium pan over medium heat. Add the garlic and basil stalks, then sauté for 2 minutes. Pour in half the tinned tomatoes (save the rest) along with the same volume of water. Cook for 10 minutes, stirring occasionally, until it thickens.
- Rinse and dry the vegetables: Rinse the courgette and aubergine to remove excess salt, then pat them dry with kitchen roll. Toss in a bowl with 1½ tbsp of olive oil and a pinch of salt and pepper.
- Grill the vegetables: Spread the vegetables in a single layer on the hot tray. Grill for 5 minutes until golden, then flip and grill for another 5 minutes. Work in batches if needed. Transfer to a bowl.
- Combine with the sauce: Taste and season the tomato sauce, then pour over the grilled vegetables. Tear in the basil leaves and mix well.
- Assemble the dish: Spread the mixture evenly on the tray. Tear over the mozzarella, sprinkle with breadcrumbs, and grate over the Parmesan.
- Grill until golden: Place under the grill for a few minutes until the cheese has melted and everything is bubbling.
- Prepare the salad: In a bowl, squeeze in the juice of half a lemon, add 1 tbsp extra virgin olive oil, and season with salt and pepper. Toss with the rocket.
- Serve: Divide the aubergine parmigiana onto plates and serve with the fresh rocket salad. Enjoy!
Notes
- Salt the vegetables first: This helps draw out excess moisture, making the aubergine and courgettes firmer and less watery when cooked. Don’t skip this step!
- Pat the veggies dry: After rinsing off the salt, make sure to dry them well with kitchen roll. This helps them grill properly and prevents sogginess.
- Grill in batches if needed: Overcrowding the tray will steam the vegetables instead of giving them a nice char. Spread them in a single layer for the best results.
- Toast breadcrumbs for extra crunch: Lightly toasting the breadcrumbs in a dry pan before sprinkling them on top will make them extra crispy and golden.
Jamie Oliver Aubergine Breadcrumbs