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Jamie Oliver’s Aubergine Parmigiana is a dish that beautifully combines hearty layers of tender aubergine, rich tomato sauce, gooey melted cheese, and just the right hint of herby freshness.
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How to make Jamie Oliver’s Aubergine Parmigiana
Jamie Oliver’s Aubergine Parmigiana is a vegetarian Italian-style baked dish popularised by chef Jamie Oliver, based on the classic Parmigiana di Melanzane.
Ingredients
Here’s what you’ll need to make a hearty tray of Jamie Oliver’s Aubergine Parmigiana:
For the Main Dish:
- 3–4 medium-sized aubergines (eggplants) – sliced into 1cm thick rounds
- 2 x 400g tins of quality plum tomatoes
- 2–3 cloves of garlic – finely sliced
- 1 medium onion – finely chopped
- 1 bunch of fresh basil – leaves picked, stalks finely chopped
- Olive oil – for frying
- 150g mozzarella cheese – torn into pieces
- 50g Parmesan cheese – finely grated
- 1 teaspoon dried oregano
- Sea salt and freshly ground black pepper
Optional for Topping:
- Homemade breadcrumbs – for a crunchy finish (optional)
- A pinch of red chili flakes – for added heat (optional)
Instructions
Step 1: Prepare the Aubergines
- Slice the aubergines into 1cm thick rounds and lay them out on a clean surface or tray.
- Sprinkle both sides with a generous amount of salt and let them sit for 30 minutes. This helps draw out excess moisture and removes any bitterness.
- After 30 minutes, blot the slices with a paper towel to remove the moisture and excess salt.
Step 2: Cook the Tomato Sauce
- Heat 2–3 tablespoons of olive oil in a large pan over medium heat.
- Add the chopped onion, garlic, and basil stalks. Sauté until soft and fragrant.
- Pour in the canned plum tomatoes, breaking them up with a wooden spoon or fork.
- Add the dried oregano, a pinch of salt, and black pepper. Simmer for 20–30 minutes, stirring occasionally, until the sauce has thickened and developed a rich flavor.
- Once done, stir in a handful of fresh basil leaves. Set aside.
Step 3: Cook the Aubergines
- Heat a grill pan (or regular frying pan) over medium-high heat and brush it with a little olive oil.
- Grill the aubergine slices in batches, cooking each side for 2–3 minutes until they are golden and have soft grill marks. Repeat for all slices.
- Tip: Alternatively, roast the aubergines in the oven on a baking sheet at 200°C (400°F) for about 20 minutes if you want a hands-off approach.
Step 4: Assemble the Parmigiana
- Preheat your oven to 200°C/400°F/gas mark 6.
- In a deep ovenproof dish, start layering:
- Spread a thin layer of tomato sauce at the bottom.
- Add a layer of grilled aubergine slices.
- Sprinkle with a little Parmesan cheese, some torn mozzarella, and a couple of basil leaves.
- Repeat the layers, finishing with a top layer of tomato sauce, mozzarella, and a final sprinkling of Parmesan.
Step 5: Bake
- Place the dish into the preheated oven and bake for about 25–30 minutes, or until the top is golden and bubbling.
Tips for Success
- Choose Fresh Ingredients: Since this is a simple dish, the quality of your ingredients really matters. Use fresh aubergines, good-quality canned tomatoes, and authentic mozzarella and Parmesan.
- Cook the Tomato Sauce Slowly: Letting the sauce simmer longer enhances its flavor. If you have extra time, let it cook for up to 40 minutes for a richer, deeper taste.
- Avoid Over-Cooking the Aubergines: Whether grilling or roasting, cook the aubergines just until tender and golden. Overcooking can make them too soft and lose their structure in the final dish.
- Add Texture with Breadcrumbs: For a crispy topping, sprinkle breadcrumbs mixed with a little olive oil and extra Parmesan over the top before baking.
- Make Ahead: Aubergine Parmigiana can be assembled ahead of time and stored in the fridge before baking. Let it come to room temperature before putting it in the oven.
- Serve with a Side: Pair with crusty bread, a fresh green salad, or even a side of pasta for a complete meal.
What to serve with
Jamie Oliver’s Aubergine Parmigiana is a rich and flavorful dish that serves as an excellent centerpiece for a meal. The layered aubergine, tomato, and cheesy goodness can shine on its own, but pairing it with the right sides elevates the entire dining experience.
1. Fresh Salads
To balance the hearty, cheesy Parmigiana, pair it with a light and refreshing salad. A touch of acidity, crunch, and greens complements the dish perfectly.
- Classic Italian Salad: Toss crisp lettuce, cherry tomatoes, cucumbers, red onion, and olives with a simple dressing of olive oil, balsamic vinegar, and a sprinkle of oregano. Optionally add thin slices of Parmesan or croutons for a bit of indulgence.
- Arugula with Lemon and Parmesan: Peppery arugula leaves topped with thin shavings of Parmesan cheese and drizzled with a lemon-olive oil vinaigrette provide a fresh, tangy contrast to the rich Parmigiana.
- Caprese Salad: Stay true to the Italian theme by serving a Caprese salad of fresh mozzarella, juicy tomatoes, fragrant basil, and a drizzle of balsamic glaze.
2. Bread (Crusty or Garlic)
Aubergine Parmigiana pairs beautifully with bread to soak up the tomato and cheesy sauce. Here are a few options:
- Rustic Crusty Bread: Serve slices of warm, crusty bread or ciabatta on the side. This simplicity lets the flavors of the Parmigiana shine.
- Garlic Bread: For a bit more indulgence, make homemade garlic bread using fresh baguette slices brushed with a mixture of garlic, butter, and parsley, then toasted to perfection.
- Focaccia: A soft, oily focaccia with herbs like rosemary or thyme works brilliantly with the bold, cheesy flavors of the Parmigiana.
Ingredients Substitutes
While Jamie Oliver’s Aubergine Parmigiana is built on simple, fresh ingredients that make it wonderfully classic, there’s always room for adjustments to suit dietary needs, ingredient availability, or personal taste.
1. Aubergines (Eggplants)
Substitute Options:
- Zucchini (Courgette): If aubergines aren’t available, zucchini makes a great alternative. Slice them into rounds or lengthwise and grill or roast them just as you would aubergine.
- Portobello Mushrooms: For a richer and earthier flavor, use large portobello mushrooms. Slice them thick and prepare them in the same way as aubergines.
- Butternut Squash: Thinly slice butternut squash into rounds for a sweet twist on the dish. Keep in mind this will add a slightly different texture.
- Thinly Sliced Potatoes: Potatoes (e.g., Yukon Gold) can act as a hearty substitute. Pre-cook them slightly to ensure they’re tender when baked.
2. Mozzarella Cheese
Substitute Options:
- Ricotta Cheese: For an additional creamy texture, dollop ricotta cheese in place of mozzarella. It doesn’t melt the same way but adds richness to the dish.
- Provolone or Fontina: Both cheeses have a wonderful melt and can replace mozzarella for a similar texture and flavor.
- Vegan Mozzarella: For a dairy-free option, choose a plant-based mozzarella substitute that melts well, such as those made from cashews or coconut oil.
- Goat Cheese: For a tangier flavor, use crumbled goat cheese, although it will alter the dish’s flavor profile slightly.
3. Parmesan Cheese
Substitute Options:
- Pecorino Romano: A sharper and saltier alternative to Parmesan, this sheep’s milk cheese will work wonderfully if you want bolder flavors.
- Nutritional Yeast: For a vegan option or a lighter substitute, sprinkle a bit of nutritional yeast on top. It offers a cheesy, nutty flavor.
- Grated Aged Cheddar: While not Italian, aged cheddar can mimic some of the depth and saltiness of Parmesan.
- Grana Padano: Another Italian cheese similar to Parmesan, but slightly milder and creamier.
4. Plum Tomatoes
Substitute Options:
- Fresh Tomatoes: If you have access to fresh, ripe tomatoes, you can use them instead. Peel and chop them, then cook them down into a sauce (you may need to simmer longer to achieve the right consistency).
- Crushed or Diced Tomatoes: If plum tomatoes aren’t available, canned crushed or diced tomatoes work perfectly. Be sure to simmer them longer to reduce the liquid.
- Passata (Tomato Purée): For a smoother sauce, use passata. You may need to add a bit of water and adjust the seasoning for balance.
- San Marzano Tomatoes (Preferred): If available, these sweet and flavorful Italian tomatoes elevate the dish, though they can sometimes be pricier.
- Sundried Tomatoes: Blend a small amount of sundried tomatoes into the sauce for extra depth and sweetness.
Final Thoughts
Jamie Oliver’s Aubergine Parmigiana is the perfect balance of comfort and nourishment. It’s a crowd-pleaser whether you’re feeding vegetarians or meat-lovers, and it’s a wonderful way to celebrate simple, honest ingredients.
More Veggie Recipes:
Ingredients
For the Main Dish:
- 3–4 medium-sized aubergines (eggplants)
- 2 x 400g tins of quality plum tomatoes
- 2–3 cloves of garlic – finely sliced
- 1 medium onion – finely chopped
- 1 bunch of fresh basil – leaves picked, stalks finely chopped
- Olive oil – for frying
- 150g mozzarella cheese – torn into pieces
- 50g Parmesan cheese – finely grated
- 1 teaspoon dried oregano
- Sea salt and freshly ground black pepper
Optional for Topping:
- Homemade breadcrumbs – for a crunchy finish (optional)
- A pinch of red chili flakes
Instructions
Step 1: Prepare the Aubergines
- Slice the aubergines into 1cm thick rounds and lay them out on a clean surface or tray.
- Sprinkle both sides with a generous amount of salt and let them sit for 30 minutes. This helps draw out excess moisture and removes any bitterness.
- After 30 minutes, blot the slices with a paper towel to remove the moisture and excess salt.
Step 2: Cook the Tomato Sauce
- Heat 2–3 tablespoons of olive oil in a large pan over medium heat.
- Add the chopped onion, garlic, and basil stalks. Sauté until soft and fragrant.
- Pour in the canned plum tomatoes, breaking them up with a wooden spoon or fork.
- Add the dried oregano, a pinch of salt, and black pepper. Simmer for 20–30 minutes, stirring occasionally, until the sauce has thickened and developed a rich flavor.
- Once done, stir in a handful of fresh basil leaves. Set aside.
Step 3: Cook the Aubergines
- Heat a grill pan (or regular frying pan) over medium-high heat and brush it with a little olive oil.
- Grill the aubergine slices in batches, cooking each side for 2–3 minutes until they are golden and have soft grill marks. Repeat for all slices.
- Tip: Alternatively, roast the aubergines in the oven on a baking sheet at 200°C (400°F) for about 20 minutes if you want a hands-off approach.
Step 4: Assemble the Parmigiana
- Preheat your oven to 200°C/400°F/gas mark 6.
- In a deep ovenproof dish, start layering:
- Spread a thin layer of tomato sauce at the bottom.
- Add a layer of grilled aubergine slices.
- Sprinkle with a little Parmesan cheese, some torn mozzarella, and a couple of basil leaves.
- Repeat the layers, finishing with a top layer of tomato sauce, mozzarella, and a final sprinkling of Parmesan.
Step 5: Bake
- Place the dish into the preheated oven and bake for about 25–30 minutes, or until the top is golden and bubbling.
