Name: jamie oliver aubergine parmigiana
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
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

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

Scale

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

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.