Recipe from Jamie Oliver
Adapted by Marian Burros
- Total Time
- 1 hour 45 minutes
- Rating
- 5(5,000)
- Notes
- Read community notes
This eggplant parmesan recipe is an adaptation of one found in Jamie Oliver’s book, “Jamie’s Italy.” This version of the traditional Italian-American juggernaut omits the often messy process of breading and frying the eggplant, and instead calls for roasting it until golden brown. The eggplant and sauce can be prepared and the dish assembled ahead of time; cover and refrigerate it for up to 2 days and bring it to room temperature before baking. —Marian Burros
Featured in: EATING WELL; Uncovering Healthful Gems
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Ingredients
Yield:4 to 5 servings
- 3medium-large eggplants, cut crosswise into ½-inch slices
- Olive oil
- 1large onion, finely chopped
- 1large clove garlic, thinly sliced
- 1½teaspoons dried oregano
- 128-ounce can no-salt plum tomatoes or crushed tomatoes
- 1tablespoon red wine vinegar
- ½cup (packed) fresh basil leaves
- Salt and freshly ground black pepper
- ½cup freshly grated Parmigiano-Reggiano, or as needed
- ⅓cup fine dry bread crumbs
- 1tablespoon chopped fresh oregano leaves, optional
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
284 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 13 grams dietary fiber; 18 grams sugars; 12 grams protein; 1293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
Step
2
Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
Step
3
Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
Step
4
Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
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Cooking Notes
Stacie
Love this recipe, it's delicious. I've made it a few times. It freezes well. I have cut down on the amount of olive oil on the eggplant by putting aluminum foil on the baking sheets and spreading olive oil over it with a brush. After placing the eggplant on it, I put olive oil on the top side of the eggplant. Works fine, tastes the same but less oil.
Nancy
I've made this dish twice now and, just like other posters here, it was completely gone by the end of the meal. The first try, although it was really good, everyone agreed it needed more cheese. So the next time around I used pecorino romano which has a little stronger flavor. Also added fresh thyme along with the fresh basil. Turned out great!
Raul
This recipe is amazing. One of the tastiest ways of having eggplant, however I found the sauce a bit light. The second time I made it, I added a hit of red wine when making the sauce and it was amazing!
Gail Cowan
Very nice recipe, but not fabulous. I couldn't help myself: I added a layer of mozzarella cheese on the top.
Jan
I have made this recipe 4 times this summer and my husband and I just love it. I have tried this with layers of eggplant and zucchini as well as just eggplant. Each time I made my own sauce with fresh tomatoes, garlic, dried red pepper flakes and red wine. One review suggested Romano Pecorino Cheese and instead of Parmesan and to add extra cheese. I totally agree. This recipe can be make ahead as well is great for leftovers.
JoanC
Loved this! I followed the recipe exactly, even using the vinegar in the sauce (which seemed weird to me), but the result was delicious. Finally, an eggplant parm recipe that isn't swimming in oil. The only thing I would suggest, and which I will do next time, is using fresh bread crumbs instead of the dried ones, which it looks like they did in the photograph that illustrates the dish. Fine dry bread crumbs create an odd texture.
marymax
You can brown the eggplant on both sides if you preheat the pan to 450 and brown on the bottom shelf of oven.
Mallory dlR
This was absolutely delicious!
You don't have to tell me twice to add more cheese to anything. I read the reviews and took their advice. :)
The only difference for me would be to leave the sauce uncovered. It was too watery for me even with the baking aspect. That's a personal preference thing. I did uncover halfway through, but it wasn't enough. I would suggest cooking uncovered on the same medium-low setting for maybe 25 minutes.
Lou
This recipe is terrific. The only change I made was that I added about 6 oz. of some sliced fresh mushrooms to it before it all went into the oven. The chewiness of the mushrooms was a nice complement to the eggplant.
Clarence
Woke up this morning and when I wandered into the kitchen, I could still smell the aroma of this wonderful dish.
The extra cheese is important, and since we are just starting Hatch Green Chile time here in Texas, I added a layer of roasted chiles to the dish. Fantastic taste, and a little kick too. This is a terrific meal.
Charlie
Having grown up on fried eggplant slices in my eggplant parm, I have for years resisted all other versions as "inauthentic." How foolish. First, in Italian farmhouses where this dish arose, folks were more likely to roast than fry - because it's cheaper and easier. Second, when it is roasted you can really taste the eggplant. This recipe is terrific. My variation is to grill the slices with just a tiny bit of apple chips. Just a bit of smoke, not too much. Very nice.
Michael
Add some red wine while cooking the onions.
After the tomatoes are nice and tender and you've added the basil/oregano go ahead and immersion blend the sauce so the red wine vinegar acts as an emulsifier for the olive oil that's already in the pan.
I used Locatelli cheese for the dish, interested in how it would go with Grana Padano.
My girlfriend, who is from a very Italian family, said that her mother probably would have smacked her because she likes it better than moms.
Stan
Heeding earlier comments I used more cheese-1 1/2 cups of parmesan and pecorino romano. It was delicious! Because the cheeses are salty I will not add salt to the sauce the next time.
Robin
Very tasty and light. After reading the other notes I added a dollop of anchovy paste and a spoonful of capers. I used crushed tomatoes and didn't have a problem with too much liquid.
Kim
I found this recipe on the web yesterday and made it last night with eggplant delivered in yesterday's CSA basket. I hastened the process by using a store bought organic basil tomato sauce and added some fresh grated mozzarella in addition to the Parmesan. It was absolutely delicious. I intend to use the left overs by incorporating them into tonight's risotto...or perhaps a pasta.
Maggie1029
Added a lot more cheese and mixed in mozzarella with parmagiana. Added mushrooms. Baked in casserole dish at 375°. Used tomato sauce - 2 cans - instead of plum tomatoes. One large eggplant was enough for two. Mixed panko crumbs with cheese mixture for top layer. Scrumptious!
allison
It’s ok but takes a lot of time for not a lot of flavor. Need to at least double the cheese and could use more sauce.
Anna
Delicious recipe and the perfect base to add flavors. I read the reviews and picked my favorites: - roast the eggplant on the parchment paper.- added 3 anchovies filets, and a tablespoon of capers to the tomato sauce and let it simmer - at the end of cooking the tomato sauce, I added fish sauce - the eggplant needed more time; plan for 45-50 min for both sides to get a nice color.- 100 grams of Gran Padana and 100 grams of Pecorino Romano
adam
In full agreement that this a great recipe. I think to give the tomato sauce a greater depth of flavor, it should really be cooked down more. Add anchovy and tomato paste, deglaze with wine, and cook for a full 40 minutes.
DawnM
I made this as written, and the sauce was really lacking - in fact, no one asked for seconds, or even commented on it (it looked lovely). Next time I will use pecorino romano as some have suggested, and add tomato paste & wine to the sauce to give it some "oomph." Also may do as others have suggested and add mozzarella. It needs to be tweaked to achieve "memorable" status.
StillLearning
We loved this. Served with simple salad and bread. Not difficult, but time consuming. Based on other comments, I used parchment, and added mushrooms, fireroasted diced tomatoes, and extra garlic to the sauce. Used pecorino, and topped with small amt of mozzarella with the breadcrumbs.. With the additions, had enough sauce and eggplant for a 9x13.
charlie lawrence
I love this recipe but it takes forever to brown the eggplant. 10-15 minutes is totally unrealistic, more like 30-40 min!
barbara
Did the recipe as written, but grilled the eggplant slices in a Foreman grill - NO olive oil, breading and frying: tasted GREAT. Super simple, easier cleanup!
Raj Menon
Loved this recipe. Haven’t enjoyed egg plan Parmesan this much. Added half a spoon on red chili flakes and would have like a bit more sauce. But awesome the way it was
a staple recipe in my house
I make this recipe at least twice a month. I often double it and refrigerate the second dish after step 3.
Low carb maker and baker
This was SO GOOD!!!! I couldn't help it and added mozarella and also doubled the parm as others suggested. Snuck 1/2 tsp red chilli flakes into the sauce. I love this dish but we think this was the best recipe ever -- with the mozza of course :)Skipped the flour too!
Lorry Taylor-Sheasgreen
I have made this recipe many times and have found that it is not only delicious but easier by far than some other eggplant parmigiana recipes. I must confess, I don't make the sauce but use one made by a good and reliable local business. I add a little parsley for flavor. I don't think the breadcrumbs improve the recipe.
Schiff Note
Add thyme
Ted
This is a great recipe. I've make it a few times. It won me over to eggplant, something I never liked before. This is delicious, and easy.
Lisa Houck
Like others, I was raised on thin, fried eggplant slices for eggplant parm, and to save others from making my mistake I offer this: if you slice the eggplant for this dish too thinly, it disappears. Next time, 1/2” thick slices at least. Also, because I happen to really like the breaded version, I sprinkled each layer with panko along with a 2/3-1/3 mix of Romano and Parmesan. Except for the disappearing eggplant, it was really good!
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