Adan Kendric Jamie Oliver’s Aubergine Parmigiana is a classic Italian-inspired dish that layers tender slices of aubergine with a rich tomato sauce, fresh basil, and melted cheese. This vegetarian meal is both hearty and comforting, making it perfect for a cozy dinner. Serve it with a fresh salad or crusty bread for a delightful, satisfying meal.
Why This Recipe Is a Must-Try
- Rich and Flavorful: The combination of tender aubergine, tomato sauce, and melted cheese creates a rich, satisfying flavor.
- Vegetarian-Friendly: This dish is a great meat-free option that’s still hearty and filling.
- Easy to Prepare: Simple ingredients and steps make this an approachable recipe.
- Perfect for Leftovers: This dish tastes even better the next day as the flavors meld.
- Versatile Dish: Serve as a main or a side dish, and it’s great for both casual and special occasions.
What is Jamie Oliver’s Aubergine Parmigiana?
Jamie Oliver’s Aubergine Parmigiana, or Melanzane alla Parmigiana, is an Italian-inspired baked dish made with layers of aubergine, tomato sauce, fresh basil, and Parmesan cheese. It’s similar to lasagna but uses aubergine instead of pasta for a lighter, yet flavorful, option.
Other Jamie Oliver Recipes
Ingredients for Jamie Oliver’s Aubergine Parmigiana
- 3 large aubergines (eggplants), sliced lengthwise into 1/4-inch thick pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (400g each) of chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- A handful of fresh basil leaves, torn
- 100g Parmesan cheese, grated (plus extra for topping)
- 200g mozzarella cheese, sliced or shredded
Step-by-Step Instructions to Prepare Jamie Oliver’s Aubergine Parmigiana
Step 1: Prepare the Aubergine
Preheat your oven to 200°C (400°F). Place the sliced aubergines on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until soft and golden, flipping halfway through.
Step 2: Make the Tomato Sauce
While the aubergine is roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the tomato paste, canned tomatoes, and dried oregano. Season with salt and pepper, and let the sauce simmer for 15-20 minutes until thickened. Stir in the fresh basil leaves just before removing from the heat.
Step 3: Layer the Aubergine and Sauce
In a large baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of roasted aubergine slices over the sauce, followed by a sprinkle of Parmesan and mozzarella cheese. Repeat the layering process, alternating sauce, aubergine, and cheese, until all ingredients are used, finishing with a layer of cheese on top.
Step 4: Bake the Parmigiana
Reduce the oven temperature to 180°C (350°F). Bake the dish for 25-30 minutes, or until the cheese is melted and bubbly with golden spots.
Step 5: Serve
Allow the Aubergine Parmigiana to cool slightly before serving. Garnish with extra basil leaves if desired, and serve warm with crusty bread or a fresh green salad.
What to Serve with Jamie Oliver’s Aubergine Parmigiana
- Green Salad: A simple green salad with a light vinaigrette balances the richness of the parmigiana.
- Crusty Bread: Perfect for soaking up the delicious tomato sauce.
- Pasta: Serve with a side of pasta for a more filling Italian-inspired meal.
- Grilled Vegetables: A side of roasted or grilled veggies complements the flavors nicely.
- Garlic Bread: Adds a crunchy, garlicky element to the meal.
Expert Tips for Mastering Jamie Oliver’s Aubergine Parmigiana
- Roast the Aubergine: Roasting instead of frying reduces oil absorption and creates a healthier dish.
- Use Fresh Herbs: Fresh basil adds a burst of flavor and aroma.
- Let It Rest: Allow the dish to cool slightly before serving to help the layers set.
- Cheese Variety: Use both Parmesan and mozzarella for the perfect balance of flavor and creaminess.
- Prepare Ahead: This dish can be assembled in advance and baked just before serving, making it ideal for meal prep or gatherings.
Variations of Jamie Oliver’s Aubergine Parmigiana
- Add Spinach: Layer fresh spinach leaves between the aubergine slices for added nutrients.
- Use Zucchini: Add zucchini slices for a mix of flavors and textures.
- Vegan Option: Substitute the cheese with vegan cheese for a dairy-free version.
- Top with Breadcrumbs: Sprinkle seasoned breadcrumbs on top for extra crunch.
- Include Ricotta: Add dollops of ricotta cheese between layers for added creaminess.
How to Store Leftover Jamie Oliver’s Aubergine Parmigiana
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
How to Reheat Jamie Oliver’s Aubergine Parmigiana
- In the Oven: Reheat at 180°C (350°F) for 10-15 minutes until warmed through.
- In the Microwave: Heat in a microwave-safe dish in 1-minute intervals until hot.
- Serve Fresh with Basil: Add fresh basil or Parmesan before serving to refresh the flavors.
Nutrition Value (Per Serving)
- Calories: 300 kcal
- Protein: 15g
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 6g
FAQs
Can I make Jamie Oliver’s Aubergine Parmigiana ahead of time?
Yes, Aubergine Parmigiana can be assembled in advance. Prepare the layers in a baking dish, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if starting from cold.
Do I need to salt the aubergine before cooking?
Salting the aubergine is optional. If you prefer a slightly firmer texture and want to remove some bitterness, sprinkle the slices with salt and let them sit for about 20 minutes, then pat dry before roasting.
What can I use instead of mozzarella in Jamie Oliver’s Aubergine Parmigiana?
You can substitute mozzarella with provolone or fontina cheese for a similar melt and flavor. If you want a tangier taste, try goat cheese or ricotta.
Can I freeze leftovers of Jamie Oliver’s Aubergine Parmigiana?
Yes, you can freeze leftovers. Let the dish cool completely, then store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator and reheat in the oven for best results.
Final Words
Jamie Oliver’s Aubergine Parmigiana is a delicious, vegetarian dish that combines tender aubergine, rich tomato sauce, and melted cheese into a comforting meal. Perfect for cozy dinners, this dish is both simple to make and packed with flavor. Serve it with your favorite sides for a satisfying Italian-inspired meal that everyone will love. Enjoy the delicious flavors of this classic dish, and don’t be surprised if it becomes a regular favorite!
More Jamie Oliver Recipes
- Jamie Oliver Sweet Potato Chilli
- Jamie Oliver Griddle Pan Waffles
- Jamie Oliver Broccoli And Stilton Soup
- Jamie Oliver Cucumber Pickle
jamie oliver aubergine parmigiana
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4-6 1x
- Category: Main Course
- Method: Roasting and Baking
- Cuisine: Italian
Description
Jamie Oliver’s Aubergine Parmigiana, or Melanzane alla Parmigiana, is an Italian-inspired baked dish made with layers of aubergine, tomato sauce, fresh basil, and Parmesan cheese. It’s similar to a lasagna but uses aubergine instead of pasta for a lighter, yet flavorful, option.
Ingredients
- 3 large aubergines (eggplants), sliced lengthwise into 1/4-inch thick pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (400g each) of chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- A handful of fresh basil leaves, torn
- 100g Parmesan cheese, grated (plus extra for topping)
- 200g mozzarella cheese, sliced or shredded
Instructions
Preheat your oven to 200°C (400°F). Place the sliced aubergines on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until soft and golden, flipping halfway through.
While the aubergine is roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the tomato paste, canned tomatoes, and dried oregano. Season with salt and pepper, and let the sauce simmer for 15-20 minutes until thickened. Stir in the fresh basil leaves just before removing from the heat.
In a large baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of roasted aubergine slices over the sauce, followed by a sprinkle of Parmesan and mozzarella cheese. Repeat the layering process, alternating sauce, aubergine, and cheese, until all ingredients are used, finishing with a layer of cheese on top.
Reduce the oven temperature to 180°C (350°F). Bake the dish for 25-30 minutes, or until the cheese is melted and bubbly with golden spots.
Allow the Aubergine Parmigiana to cool slightly before serving. Garnish with extra basil leaves if desired, and serve warm with crusty bread or a fresh green salad.
