Jamie Oliver Aubergine Breadcrumbs

If you’re after a vegetarian dish that’s crispy, cheesy, and full of bold Mediterranean flavors, this Jamie Oliver Aubergine Breadcrumbs recipe is the one to try. The grilled aubergine and courgette bring a smoky richness, while the bubbling mozzarella and golden breadcrumbs create that irresistible cheesy top layer. I made this on a whim when I had leftover courgettes and wasn’t expecting much—turns out, it totally stole the show. (inspired by Jamie Oliver)

Ingredients Needed

For the Veggies and Sauce:

• 2 small courgettes (zucchini)
• 1 small aubergine (eggplant)
• 1 bunch fresh basil (15g / ½ oz)
• 1 garlic clove
• Olive oil
• 1 x 400g (14 oz) tin of tomatoes

For the Cheesy Topping:

• 75g (2.6 oz) mozzarella cheese
• 50g (1.8 oz) dried breadcrumbs
• 10g (⅓ oz) Parmesan cheese

For the Salad:

• 1 lemon
• 1 tbsp extra virgin olive oil
• 50g (1.8 oz) rocket (arugula)

How To Make Jamie Oliver Aubergine Breadcrumbs

Prep the Veggies:
Start by preheating your grill to high and placing a large baking tray on the top shelf to get hot. Slice the courgettes and aubergine lengthwise into ½ cm pieces. Toss them with a generous pinch of sea salt in a bowl and set them aside to draw out moisture.

Make the Tomato Sauce:
While the veggies are resting, pick the basil leaves and save them for later. Finely chop the basil stalks and your garlic. In a medium saucepan, heat ½ tablespoon of olive oil, then add the garlic and chopped basil stalks. Sauté gently for about 2 minutes, then pour in half the tin of tomatoes and an equal amount of water. Let it simmer for 10 minutes until thickened, giving it an occasional stir.

Grill the Vegetables:
Now rinse the courgette and aubergine slices to get rid of the salt and pat them dry with kitchen paper. Toss them in a bowl with 1½ tablespoons of olive oil, plus a little salt and pepper. Spread them on the preheated tray in a single layer and grill for about 5 minutes on each side, until golden and charred. You might need to do this in batches to avoid overcrowding.

Combine with the Sauce:
Taste your tomato sauce and adjust the seasoning if needed. Pour it over the grilled vegetables in a large bowl, tear in those fresh basil leaves, and gently mix everything together.

Assemble the Dish:
Spread the saucy vegetable mix evenly back onto the baking tray. Tear the mozzarella over the top, sprinkle with breadcrumbs, and finish with a grating of Parmesan. Return to the grill for a few minutes until the cheese is melted and bubbling, and the breadcrumbs are beautifully crisp.

Make the Rocket Salad:
In a bowl, squeeze the juice of half a lemon, mix it with 1 tablespoon of extra virgin olive oil, and season to taste. Toss in the rocket and give it a gentle mix.

Serve:
Spoon the aubergine and breadcrumb bake onto plates and serve with the fresh, zesty rocket salad on the side.

Why I Love This Recipe

I made this Jamie Oliver Aubergine Breadcrumbs dish on a lazy weeknight when I had some courgettes to use up, and it completely surprised me. It’s the kind of meal that feels comforting yet still fresh, thanks to the herbs and salad. My family absolutely loved it—even the meat-eaters didn’t miss the meat! It’s now part of our regular rotation.

Recipe Tips

• Salt the vegetables first: This step helps draw out moisture for better grilling.
• Pat them dry: Don’t skip drying the veg—it helps avoid sogginess.
• Work in batches: If your tray’s crowded, grill in stages to get that golden char.
• Toast your breadcrumbs: A quick toast in a dry pan adds even more crunch.
• Mozzarella options: Swap in smoked mozzarella for an extra flavor punch.

How To Store This Jamie Oliver Aubergine Breadcrumbs

At Room Temperature:
Only leave it out for up to 2 hours before storing—cheese dishes spoil quickly.

In the Fridge:
Cool the dish completely, then store in an airtight container for up to 3 days. Reheat in the oven or under the grill to bring back the crisp.

In the Freezer:
Freezing isn’t ideal here. The texture of the aubergine and breadcrumbs can turn mushy when thawed.

Reheating:
Pop leftovers in an oven-safe dish, cover with foil, and heat at 180°C (350°F) for 15–20 minutes. Remove the foil at the end to crisp up the top.

Nutrition Facts (per serving)

• Calories: 487
• Carbs: 33.2 g
• Protein: 20.3 g
• Fat: 30.6 g
• Saturated Fat: 9.3 g
• Sugar: 13.5 g
• Fibre: 20.3 g
• Sodium: 1.8 g

Let’s Answer a Few Questions!

Can I make this gluten-free?
Totally! Just swap in gluten-free breadcrumbs.

What’s a good substitute for courgette?
Red or yellow peppers work beautifully—they add sweetness and color.

Is it okay to use dried basil instead?
Fresh basil really makes a difference here, but in a pinch, use a small amount of dried and mix it into the sauce.

Can I prepare this ahead?
Yes! Assemble it up to the breadcrumb stage, refrigerate, then grill just before serving.

Does it work without cheese?
You can skip the mozzarella for a vegan version, or use a plant-based cheese alternative.

Try More Recipes:

• Jamie Oliver Lamb And Aubergine Recipe
• Jamie Oliver Aubergine And Coconut Curry
• Jamie Oliver Aubergine And Lentil Curry
• Jamie Oliver Aubergine And Chicken