Jamie Oliver Aubergine Parmigiana

This Jamie Oliver Aubergine Parmigiana is an absolute hug in a dish—comforting, hearty, and full of that rich, savory Italian flavor. Layers of tender grilled aubergines soaked in a garlicky tomato sauce and finished with golden cheese—what’s not to love? I made this on a rainy evening, and it turned out to be one of those meals that makes everyone at the table smile. (inspired by Jamie Oliver)

Ingredients Needed

For the Parmigiana:

• 3 large firm aubergines (eggplants)
• Olive oil
• 1 onion, finely chopped
• ½ a bulb of spring garlic or 1 clove of garlic, finely sliced
• 1 heaped tsp dried oregano
• 2 x 400g (2 x 14oz) tins of quality plum tomatoes or 1kg (2.2lb) fresh ripe tomatoes
• 1 tsp wine vinegar
• 1 bunch (30g / 1oz) fresh basil
• 3 large handfuls Parmesan cheese, freshly grated

For the Topping:

• 2 handfuls dried breadcrumbs
• A few sprigs fresh oregano, chopped
• Optional: 1 x 150g (5oz) ball buffalo mozzarella

How To Make Jamie Oliver Aubergine Parmigiana

Prep the Grill & Aubergines:
Start by preheating your griddle pan or barbecue. Slice the aubergines into 1cm thick rounds—no need to salt them, just brush with a little olive oil and set them aside.

Cook the Aromatics:
In a large pan over medium heat, warm up 2–3 tablespoons of olive oil. Add the chopped onion, sliced garlic, and dried oregano. Let it all soften and get slightly golden—about 10 minutes of slow cooking.

Get the Tomatoes Ready:
If you’re using tinned tomatoes, just crush them up with a spoon. For fresh ones, score them, blanch in boiling water for 40 seconds, then cool and peel. Remove the seeds and chop the flesh finely.

Make the Sauce:
Add your tomatoes to the onion mixture. Give it a good stir, pop on the lid, and simmer for 15 minutes. You’ll see it thicken and deepen in flavor beautifully.

Grill the Aubergines:
Now’s the time to grill your aubergine slices. You want those lovely char lines and soft flesh. Do it in batches if needed—it’s worth the effort.

Finish the Sauce:
Season the sauce with sea salt, black pepper, and a splash of wine vinegar. Tear in the basil leaves. You can keep it chunky or use a hand blender for a smoother texture—totally up to you.

Assemble the Layers:
In a 15cm x 25cm baking dish, start with a spoonful of tomato sauce. Then a sprinkle of Parmesan, followed by a layer of aubergines. Keep layering like this until everything’s used up—finishing with tomato sauce and a final snowfall of Parmesan.

Add the Topping:
In a bowl, toss breadcrumbs with chopped fresh oregano and a drizzle of olive oil. Scatter over the top of your dish. Tear the mozzarella and add that too if you’re using it.

Bake to Perfection:
Preheat your oven to 190°C (375°F/Gas 5). Bake the parmigiana for 30 minutes, or until golden and bubbling with a gorgeous crispy top.

Serve It Up:
This dish is a dream hot, but honestly, it’s just as lovely cold the next day. It’s great with a leafy salad or some crusty bread on the side.

Why I Love This Recipe

I made this Jamie Oliver Aubergine Parmigiana for a midweek vegetarian dinner and it totally wowed my family. The layers come together like a lasagne, but it feels lighter and more summery. Plus, the basil-scented tomato sauce is so good you’ll want to eat it straight from the spoon. It’s one of those dishes that looks impressive but is secretly quite simple.

Recipe Tips

• No mozzarella? No problem! You can leave it out or use any melty cheese you have.
• Use good quality tinned tomatoes for the best flavor if fresh aren’t in season.
• Make it ahead: Assemble the whole dish in the morning and bake later.
• Breadcrumbs tip: Panko adds extra crunch if you’ve got it.
• Spice it up: A pinch of chili flakes in the sauce adds a nice kick.

How To Store This Jamie Oliver Aubergine Parmigiana

At Room Temperature:
Let it cool slightly after baking, then don’t leave it out for more than 2 hours.

In the Fridge:
Store leftovers in an airtight container for up to 3 days. The flavors only get better!

In the Freezer:
Freeze in portions, well-wrapped, for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating:
Cover with foil and reheat in the oven at 180°C (350°F) for 20–25 minutes until hot and bubbling.

Nutrition Facts (per serving)

• Calories: 237
• Carbs: 15.1g
• Protein: 13.7g
• Fat: 14.1g
• Sugar: 8.4g
• Fibre: 4g
• Sodium: ~320mg (varies based on cheese and tomatoes)

Let’s Answer a Few Questions!

Can I make this dish vegan?
Totally! Just skip the Parmesan and mozzarella, or use plant-based alternatives. The sauce and aubergines are naturally vegan.

Can I prepare it in advance?
Yes—assemble it up to a day ahead and bake when ready. Just bring it to room temperature before popping it in the oven.

What can I serve with it?
I love it with a simple green salad or garlic bread. It’s also great as a side to grilled chicken or fish.

Can I add other veggies?
Go for it! Courgettes or spinach would layer in nicely—just cook off any extra moisture first.

Try More Recipes:

• Jamie Oliver Lamb Madras Traybake
• Jamie Oliver Chicken In Baked Bread Sauce
• Jamie Oliver Sichuan Pepper Beef Brisket
• Jamie Oliver Georgia Roast Chicken Recipe