Jamie Oliver Aubergine Parmigiana Recipe [GUIDE]

Jamie Oliver’s Aubergine Parmigiana is his take on a traditional Italian dish that brings comfort, warmth and layers of flavor to the table. Aubergine (or eggplant, depending on where you’re from) is the star here. It’s sliced thin, then battered and fried before being layered with rich tomato sauce, mozzarella and Parmesan. The result is a delicious, melty and savory dish that’s perfect for any occasion. Jamie’s version is simple but packed with flavor, letting the natural taste of the aubergine shine through. It’s also a bit healthier than the deep-fried versions you might see in other recipes, with some clever tweaks to keep things light while still being indulgent.

Jamie Oliver Aubergine Parmigiana Recipe

Ingredients Needed

To make Jamie’s Aubergine Parmigiana, you’ll need a combination of fresh, quality ingredients that really elevate the dish. Here’s a breakdown:

• Aubergines (Eggplants): These are the heart of the dish. Look for firm, shiny aubergines that feel heavy for their size.
• Olive oil: You’ll need this for frying the aubergine slices and for adding to the tomato sauce.
• Tomato sauce: Jamie recommends using a good-quality, homemade or jarred passata (strained tomatoes) for a smooth, rich base.
• Mozzarella cheese: Fresh mozzarella is key here. It melts beautifully and gives the dish that soft, gooey texture.
• Parmesan cheese: A generous amount of grated Parmesan adds a salty depth and helps create a beautiful, golden crust.
• Basil: Fresh basil is added for that aromatic, herbal lift that pairs so well with the tomatoes and mozzarella.
• Garlic: Essential for flavor, garlic gets sautéed in the oil to form the foundation of the tomato sauce.
• Breadcrumbs: For the final crispy topping, breadcrumbs get toasted to add a satisfying crunch.
• Flour: To coat the aubergine slices before frying.
• Eggs: To bind the breadcrumbs to the aubergine slices and help with that crispy outer layer.

Equipment Needed

To get Jamie’s Aubergine Parmigiana just right, you’ll need a few kitchen essentials:

• Frying pan: A deep frying pan is perfect for shallow-frying the aubergine slices. You’ll want one with high sides to prevent splattering.
• Baking dish: A large oven-proof dish to layer everything in. The size depends on how much you’re making but a 9×13-inch dish works great.
• Oven: You’ll be finishing the dish in the oven to melt the cheese and brown the breadcrumbs.
• Knife and chopping board: For slicing the aubergine and prepping other ingredients.
• Bowls: You’ll need separate bowls for flour, beaten eggs and breadcrumbs to coat the aubergine slices.
• Grater: For grating the Parmesan cheese and toasting breadcrumbs.

How To Make Jamie Oliver’s Aubergine Parmigiana

1. Prepare the Aubergine:

   Start by slicing the aubergines into thick rounds. You can sprinkle them with a bit of salt and let them sit for 10 minutes to draw out excess moisture (this helps with the texture). Dip each slice into flour, followed by beaten egg and finally breadcrumbs.

2. Fry the Aubergine:

   Heat a generous amount of olive oil in a frying pan over medium-high heat. Once hot, fry the aubergine slices in batches, ensuring they get golden brown and crispy on each side. Remove them from the pan and set them on paper towels to absorb any excess oil.

3. Make the Tomato Sauce:

   In another pan, heat a little olive oil and sauté the garlic until fragrant. Pour in the passata (or crushed tomatoes) and season with salt, pepper and a pinch of sugar to balance the acidity. Let this simmer for about 15-20 minutes.

4. Assemble the Dish:

   Preheat your oven to around 180°C (350°F). Spread a little tomato sauce on the bottom of your baking dish. Layer the fried aubergine slices on top, followed by more tomato sauce, mozzarella and Parmesan. Repeat the layers, finishing with a generous topping of cheese.

5. Bake the Parmigiana:

   Pop the dish in the oven for 25-30 minutes or until the cheese is bubbling and golden. The breadcrumbs should be crispy and delicious.

6. Final Touches:

   Once out of the oven, sprinkle fresh basil on top for that aromatic punch. Serve hot and enjoy!

What I Learnt

Making Jamie Oliver’s Aubergine Parmigiana taught me a lot about the importance of balancing textures and flavors. The crispy aubergine contrasts beautifully with the gooey mozzarella while the tangy tomato sauce provides the perfect backdrop. One of the biggest lessons was how simple, quality ingredients can transform a dish. There’s no need for fancy extras or complicated techniques; it’s all about getting the basics right.

Also, the importance of seasoning became clear. The sauce, in particular, needs to be well-seasoned so that it doesn’t get overwhelmed by the other components. The added basil at the end is key to keeping the dish fresh and vibrant. Lastly, don’t rush the frying process. Letting each aubergine slice get a good, crisp exterior makes a huge difference in the final result.

Recipe Tweaks For Jamie Oliver’s Aubergine Parmigiana

Jamie Oliver’s Aubergine Parmigiana is already a flavorful dish but there are some fun tweaks you can make to add your own spin! Here are a few ideas:

1. Swap the Cheese: Traditional parmigiana uses mozzarella and Parmesan but you could use burrata for an ultra-creamy texture. Or, for a dairy-free version, cashew cheese or vegan mozzarella could work really well.
2. Add Herbs: Fresh herbs can elevate the flavor. Try adding a little fresh basil or thyme in the sauce. If you want something bolder, a bit of rosemary can lend a unique aroma and taste.
3. Roast the Aubergine: Jamie fries his aubergine slices but you can roast them for a lighter version. Simply drizzle them with olive oil, sprinkle salt and pop them in the oven until golden brown. This reduces the oil absorption, making it a little healthier.
4. Spice It Up: If you love heat, a touch of chili flakes in the sauce or a few slices of fresh chili can really bring the dish to life. You could even use smoked paprika for a smoky twist.
5. Add Garlic to the Sauce: Jamie’s recipe calls for onions but you can kick it up a notch by sautéing a couple of garlic cloves with the onions. This extra layer of flavor works wonders!
6. Bread Crumbs: For an extra crunch, top the parmigiana with some fresh, toasted breadcrumbs. You can make your own using day-old bread and a bit of garlic butter or even use panko breadcrumbs for more texture.

Storage Tips For Leftovers

Aubergine Parmigiana keeps surprisingly well, so you can enjoy those leftovers the next day (or a few days later)!

1. Fridge: After it cools, cover it tightly with foil or plastic wrap and store it in the fridge for up to 3 days. The flavors tend to deepen and meld, making it even better the next day.
2. Freezing: If you want to freeze it, let it cool completely first. Wrap it tightly in foil and place it in a freezer-safe container. It should last up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight and then bake it in the oven to reheat.
3. Reheating: The best way to reheat parmigiana is in the oven. Preheat it to 350°F (175°C), cover the dish with foil and heat for about 15-20 minutes. Uncover it for the last 5 minutes to get that crispy top back.

What To Eat With Jamie Oliver’s Aubergine Parmigiana?

Aubergine Parmigiana is a hearty dish on its own but pairing it with a few sides can make it a full, satisfying meal.

1. A Simple Green Salad: A crisp, tangy salad is the perfect contrast to the rich and cheesy parmigiana. Think arugula, mixed greens or a classic Caesar with lemon and olive oil dressing.
2. Garlic Bread: Who doesn’t love garlic bread with Italian food? A crunchy, buttery slice of garlic bread is a classic side that complements the cheesy aubergine perfectly.
3. Roasted Vegetables: You can go for a roasted vegetable medley-zucchini, peppers and tomatoes. It keeps the meal light while still offering plenty of flavors that complement the parmigiana.
4. Pasta: If you’re craving more carbs, a light pasta like spaghetti aglio e olio or penne with a simple tomato sauce will work wonders. The tomato-based sauce balances the richness of the parmigiana.
5. Wine Pairing: If you drink wine, a good Italian red like Chianti or Sangiovese will pair wonderfully. A crisp white, like Pinot Grigio, works too if you want something lighter.

FAQs

Can I Make Jamie Oliver’s Aubergine Parmigiana Ahead Of Time?

Yes, you can! Just assemble the dish, cover it, and store it in the fridge for up to 24 hours. Bake it when you’re ready to eat.

What Kind Of Cheese Should I Use For Jamie Oliver’s Aubergine Parmigiana?

The recipe typically calls for mozzarella and parmesan for that perfect melty texture and rich flavor.

Can I Use Other Vegetables Instead Of Aubergine?

You can, though aubergine is key to the dish. Zucchini or mushrooms could work as alternatives, but it won’t be quite the same!