This delicious Jamie Oliver Aubergine Parmigiana is a classic Italian comfort dish! Layers of tender grilled aubergines, rich tomato sauce, and melted Parmesan are baked until golden and bubbly. Made with tinned or fresh tomatoes for flexibility, it’s perfect for a cozy meal. Enjoy it hot or cold for an easy, satisfying dish!
Ingredients Needed
- 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
- 2 handfuls dried breadcrumbs
- A few sprigs fresh oregano, chopped
- Optional: 1 x 150g (5oz) ball buffalo mozzarella
How To Make Aubergine Parmigiana
- Preheat the grill: Preheat a griddle pan or barbecue.
- Prepare the aubergines: Trim and slice the aubergines (eggplants) into 1cm (½ inch) thick slices.
- Cook the onions and garlic: Heat a large pan over medium heat with 2–3 tablespoons of olive oil. Add the onion, garlic, and dried oregano, and cook for 10 minutes until softened and slightly golden.
- Prepare the tomatoes: If using tinned tomatoes, break them up. If using fresh tomatoes, prick each one and blanch them in boiling water for 40 seconds. Transfer to cold water for 30 seconds, then peel, remove the seeds, and chop the flesh.
- Make the tomato sauce: Add the tomatoes to the onion mixture, stir well, cover, and simmer for 15 minutes until thickened.
- Grill the aubergines: Grill the aubergine slices on both sides until lightly charred, working in batches if needed.
- Season the sauce: Season the tomato sauce with sea salt, black pepper, and a small splash of wine vinegar. Pick the basil leaves and stir them into the sauce. You can leave the sauce chunky or purée it for a smoother texture.
- Assemble the dish: Spoon a layer of tomato sauce into a 15cm x 25cm (6in x 10in) baking dish. Sprinkle over a little Parmesan, then add a single layer of aubergines. Repeat the layers, finishing with tomato sauce and Parmesan on top.
- Add the topping: In a bowl, toss the breadcrumbs with chopped oregano and a little olive oil. Sprinkle over the dish. Tear the mozzarella and scatter it over (if using).
- Bake the parmigiana: Preheat the oven to 190°C (375°F/Gas 5). Bake for 30 minutes until golden, crispy, and bubbling.
- Serve and enjoy: Best eaten hot, but also delicious cold the next day!
Recipe Tips
- Grill the aubergines properly: Make sure to grill the aubergines until lightly charred. This removes excess moisture and adds a smoky flavor, preventing a soggy dish.
- Let the sauce thicken: Simmer the tomato sauce until it reduces and thickens. A watery sauce will make the parmigiana too runny.
- Layer evenly: Spread the sauce, cheese, and aubergines in even layers to ensure every bite is flavorful and balanced.
- Bake until golden and crispy: Don’t rush the baking time. The top should be golden, bubbling, and slightly crisp for the best texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover aubergine parmigiana cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, place portions in freezer-safe containers or wrap tightly with foil. Freeze for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the aubergine parmigiana in an oven-safe dish, cover with foil, and bake for 20–25 minutes until heated through and bubbly.
Nutrition Facts
Serving Size: 1 serving
- Calories: 237
- Total Fat: 14.1g
- Saturated Fat: 8.1g
- Total Carbohydrate: 15.1g
- Dietary Fiber: 4g
- Sugars: 8.4g
- Protein: 13.7g
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