Jamie Oliver Charred Aubergine Parmigiana

This delicious Charred Aubergine Parmigiana by Jamie Oliver is a quick and easy dish perfect for any barbecue. With crispy, golden aubergine slices, melted mozzarella, and juicy tomatoes, it’s a simple yet flavorful meal. I threw this together for a summer evening grill and was amazed at how rich and satisfying it turned out. (inspired by Jamie Oliver)

Ingredients Needed

• 1 large aubergine (400g / 14 oz)
• 300g (10.5 oz) mixed-colour cherry tomatoes
• 2 cloves garlic
• 1 bunch (30g / 1 oz) fresh basil
• 1 large free-range egg
• 30g (1 oz) Parmesan or vegetarian hard cheese
• 100g (3.5 oz) breadcrumbs
• Olive oil
• 30g (1 oz) plain flour
• 1 x 125g (4.4 oz) ball buffalo mozzarella
• Pinch dried chilli flakes
• Extra virgin olive oil

How To Make Jamie Oliver Charred Aubergine Parmigiana

1. Preheat the Griddle: Heat a griddle pan to medium.
2. Griddle the Aubergine: Trim and slice the aubergine lengthways into four thick slices (2cm). Salt them lightly and griddle for 5 minutes, flipping halfway until nicely charred.
3. Prep Tomatoes & Garlic: Halve the cherry tomatoes. Peel and finely slice garlic. Pick basil leaves.
4. Prepare Coating: Beat the egg. In another bowl, mix grated Parmesan with breadcrumbs and a splash of olive oil.
5. Bread the Aubergine: Dust aubergine slices with flour, dip in egg, coat in cheesy breadcrumbs, pressing well to stick.
6. Griddle Breaded Aubergine: Cook coated slices on the griddle for 5 minutes, turning until crisp. Tear mozzarella over, sprinkle with chilli flakes, cover with a lid or basting dome, and cook 2 more minutes to melt.
7. Cook the Tomatoes: Griddle tomatoes with garlic and a bit of oil for 5 minutes, stirring halfway.
8. Assemble: Spoon tomatoes onto plates, top with aubergine slices, basil leaves, and a drizzle of extra virgin olive oil.

Why I Love This Recipe

It’s everything I love about parmigiana but simplified and grilled. No baking, just fresh ingredients and a lovely balance of crisp aubergine, gooey cheese, and sweet tomatoes.

Recipe Tips

• Medium heat is key to cook aubergine through without burning.
• Press breadcrumbs firmly to ensure a crisp coating.
• Leave space on the griddle so everything chars, not steams.
• Rest briefly before serving to keep the coating crisp.

How To Store This Jamie Oliver Charred Aubergine Parmigiana

• At Room Temperature: Best served fresh, but safe at room temp for up to 1 hour.
• In the Fridge: Store cooled leftovers in an airtight container for up to 2 days.
• Reheating: Warm gently in a covered frying pan over low heat for 5 minutes until heated through.

FREQUENTLY ASKED QUESTIONS

• Can I bake this instead of grilling? Yes! Bake breaded aubergine at 200°C (400°F) for 20 minutes, then top and broil to melt cheese.
• What can I use instead of mozzarella? Try burrata, scamorza, or even a strong cheddar.
• Can I prep ahead? Bread the aubergine in advance and refrigerate until ready to cook.
• Is this vegetarian? Use vegetarian Parmesan-style cheese to keep it veggie.

Nutrition Facts

Serving Size: 1 serving

• Calories: 537
• Total Fat: 29.3g
• Saturated Fat: 13.7g
• Total Carbohydrate: 42g
• Dietary Fiber: 9.9g
• Sugars: 11.7g
• Protein: 29.3g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chilli Con Carne Meatballs
• Jamie Oliver Potato, Parmesan & Sage Röstis with Beef Bourguignon
• Jamie Oliver Slow-Cooker Turkey Crown
• Jamie Oliver Slow-Cooker Chicken