I still remember the first time I tried Aubergine Parmigiana. I was at a friend’s house, sitting around the table, and the aroma was enough to make anyone curious. The layers of golden aubergine, tangy tomato sauce, and melty cheese had me hooked from the first bite. It was a comfort food moment I’ll never forget, especially when I found out it was Jamie Oliver’s recipe that made it all possible.
Jamie’s approach to cooking always seemed approachable yet filled with a real passion for ingredients. His version of Aubergine Parmigiana had me thinking this was more than just a dish; it was a celebration of flavors. It wasn’t just about cooking-it was about creating something that felt alive and real.
Now, every time I make it, I think back to that moment and how something as simple as aubergine can make you feel connected to the food you’re cooking and the people you’re sharing it with.
Jamie Oliver’s Aubergine Parmigiana Recipe
I’ve made this recipe countless times, and it never disappoints. What stands out is how Jamie elevates this dish by focusing on fresh ingredients and a no-nonsense approach to cooking. The key is to keep it simple, yet full of flavor.
The recipe I’ve followed doesn’t require too much time, but the results feel like a weekend indulgence. It’s the kind of meal that you can serve to guests and they’ll rave about, even though it didn’t take you hours to prepare. That’s the magic of Jamie’s style: creating dishes that feel special without being overly complicated.
Ingredients Needed
Here’s a list of the basic ingredients that you’ll need to create Jamie Oliver’s Aubergine Parmigiana. Most of these items are likely already in your pantry or easily found at your local grocery store.
- Aubergines (Eggplants): 2 large ones, sliced
- Tomato Sauce: 500g (or a good quality passata)
- Mozzarella: 250g (fresh if possible, for that creamy pull)
- Parmesan Cheese: 100g (grated, because a little extra cheese never hurt anyone)
- Garlic: 2 cloves (finely chopped)
- Fresh Basil: A handful of leaves, torn
- Olive Oil: For frying (I like using extra virgin for that rich flavor)
- Breadcrumbs: 75g (for that crispy, golden topping)
- Salt & Pepper: To taste
- Flour: For dusting the aubergine slices
- Eggs: 2, beaten (for the battering process)
- Butter: A knob (to give the dish a slight richness)
How To Make Jamie Oliver’s Aubergine Parmigiana
When I first made this, I found it surprisingly easy. Here’s the step-by-step process that I follow every time:
- Prepare the Aubergines: Slice the aubergines about 1cm thick. Lay them out on a baking sheet, sprinkle with salt, and let them sit for 30 minutes. This helps draw out excess moisture and bitterness from the aubergine.
- Make the Tomato Sauce: In a pan, heat a splash of olive oil. Add the chopped garlic and cook it until fragrant. Pour in the tomato sauce (or passata) and let it simmer for about 15 minutes, adding salt and pepper to taste. Stir in fresh basil just before removing from heat.
- Prepare the Aubergine: Pat the aubergine slices dry with a paper towel. Coat them lightly in flour, dip them in the beaten eggs, and then coat with breadcrumbs. Fry them in olive oil until golden on both sides. Set aside on paper towels to drain any excess oil.
- Assemble the Dish: Preheat your oven to 200°C (or 180°C for fan ovens). In a baking dish, spread a thin layer of tomato sauce. Arrange the aubergine slices on top, followed by some mozzarella, parmesan, and a little more sauce. Repeat until you run out of ingredients, finishing with a top layer of cheese and breadcrumbs.
- Bake: Place the assembled dish in the oven and bake for 20-25 minutes, until golden and bubbling. The result should be a melty, crispy masterpiece that you won’t want to stop eating.
- Serve: Let the dish sit for a few minutes to set. Garnish with fresh basil before serving. Enjoy the layers of flavor!
Ingredient Science Spotlight
Ever wonder why aubergines (eggplants) can be a little bitter sometimes? Here’s a fun fact I learned when experimenting with Jamie’s recipe: the salting process before cooking actually helps remove bitterness and excess moisture from the aubergines. This makes the frying process easier and results in a more flavorful and less soggy dish.
Also, why fresh mozzarella? Fresh mozzarella has a much higher moisture content than its shredded counterpart. When it melts, it gives you that rich creamy texture that is absolutely divine in a dish like this. Plus, it browns beautifully in the oven, adding a slightly caramelized layer of flavor on top.
Parmesan, on the other hand, isn’t just for flavor. Its crystalline structure and rich fat content allow it to melt and create a savory crust over the dish. It’s that perfect balance of salty and nutty that ties the whole thing together.
Expert Tips
- Don’t skip the salting step. The aubergines may seem fine, but salting them draws out moisture and bitterness. It’s worth the wait.
- Use fresh mozzarella for the best texture and flavor. The soft, stretchy quality of mozzarella elevates this dish.
- Make ahead: You can assemble the dish in advance and refrigerate it. Just pop it in the oven when you’re ready. This actually helps the flavors meld together better.
- Double the sauce: Sometimes, I make extra tomato sauce and freeze it. It’s a nice addition if you like a more saucy Parmigiana.
- Don’t overcrowd the frying pan. Fry the aubergine slices in batches to ensure they cook evenly and get golden. Overcrowding the pan will lead to steaming instead of frying.
Recipe Variations
If you’re looking to put your own spin on this dish, here are a few variations that work well:
- Add a Meat Layer: You can add layers of ground beef or chicken to turn it into a more hearty dish. Simply brown the meat before assembling.
- Vegan Version: Replace the mozzarella and parmesan with plant-based cheese. Vegan breadcrumbs can also be used if you’re going dairy-free.
- Herbs: Experiment with different herbs like oregano, thyme, or rosemary for added depth of flavor.
- Spicy Kick: Add red pepper flakes to the tomato sauce if you like a bit of heat.
- Roast the Aubergines: For a different texture, you can roast the aubergine slices in the oven before assembling. This gives them a caramelized, smoky flavor.
Final Words
Jamie Oliver’s Aubergine Parmigiana is a dish that, once you get the hang of it, feels like second nature. It’s comforting, filling, and surprisingly straightforward. The first time you make it, you might be intimidated by the frying process, but don’t worry-it’s easier than it sounds.
This recipe teaches you the importance of good ingredients, patience, and understanding flavors. There’s something about taking your time with food that makes it taste so much better. When you pull that golden, bubbly dish out of the oven, you’ll understand why it’s such a crowd-pleaser.
FAQs
Can I Make Jamie Oliver’s Aubergine Parmigiana Ahead Of Time?
Yes, you can prepare it a day in advance and store it in the fridge. Just bake it when you’re ready to serve.
What Can I Substitute For Aubergine In Jamie Oliver’s Parmigiana Recipe?
You can use zucchini or even portobello mushrooms for a different twist.
How Do I Get The Aubergine Slices Crispy In Jamie Oliver’s Recipe?
Make sure to salt the aubergine slices before frying them. This helps remove excess moisture and results in a crispier texture.