I’ll never forget the first time I tried aubergine parmigiana. I was in a tiny, family-run Italian restaurant, tucked away in the side streets of Rome. The rich, cheesy layers of baked aubergine, bubbling with a savory sauce, were a revelation. That day, I decided I needed to learn how to make it myself.
The dish, known as Melanzane alla Parmigiana, is a classic. It’s comfort food in the purest form-crispy aubergines, tangy tomato sauce, and mozzarella, all enveloped in a blanket of Parmesan cheese. Over the years, I’ve tried many recipes, but Jamie Oliver’s take on it stands out. It’s not overly complicated and feels like it has a bit of that rustic, homey charm that makes you feel like you’re cooking from your grandmother’s kitchen.
Let’s dive in and break down Jamie Oliver’s recipe together!
Jamie Oliver’s Aubergine Parmigiana Recipe
Jamie Oliver’s recipe for aubergine parmigiana is simple but packs all the flavor. He focuses on keeping the dish true to its roots, using fresh, high-quality ingredients, and letting the natural flavors shine.
The recipe begins with frying the aubergine slices in olive oil, then layering them with rich tomato sauce, fresh basil, and two kinds of cheese. The result is a dish that’s indulgent but balanced, satisfying but not overwhelming. If you’ve ever made it, you know that as soon as you pop it in the oven, the kitchen fills with an irresistible aroma.
Ingredients Needed
Before diving in, here’s what you’ll need for Jamie’s aubergine parmigiana:
- Aubergines (Eggplants): About 2 medium-sized, cut into 1cm slices. These act as the heart of the dish, so pick ones that are firm and shiny.
- Olive oil: For frying the aubergines. A high-quality, extra-virgin variety is best.
- Tomato sauce: About 500g of crushed tomatoes or passata. You want it to be rich and tangy to balance the softness of the aubergine.
- Garlic: 2 cloves, finely chopped. Garlic adds depth and a slight bite to the sauce.
- Fresh basil: A handful of leaves, roughly chopped. This brings in that aromatic, fresh note.
- Mozzarella cheese: 250g, shredded. This melts beautifully and gives a gooey texture to the dish.
- Parmesan cheese: 100g, finely grated. The nutty, salty flavor of Parmesan adds a lovely contrast to the soft mozzarella.
- Breadcrumbs: Optional, but Jamie sometimes adds them on top for an extra crunch.
- Salt and pepper: To taste, to bring out all the flavors.
How To Make Jamie Oliver’s Aubergine Parmigiana
Making this dish is all about layering the ingredients and giving them time to meld together. Here’s how you can replicate Jamie’s method:
- Prepare the aubergines: Start by cutting the aubergines into slices. Sprinkle with a little salt and let them sit for 20-30 minutes. This will draw out some of the bitter moisture. After this, rinse them and pat dry with paper towels.
- Fry the aubergines: Heat olive oil in a large pan over medium-high heat. Fry the aubergine slices in batches, turning them until golden brown and soft. Set them aside on a plate lined with paper towels to absorb excess oil.
- Make the tomato sauce: In the same pan, add garlic and sauté until fragrant. Pour in the tomato sauce and stir in the basil. Let the sauce simmer for about 10 minutes until it thickens slightly.
- Assemble the parmigiana: Preheat your oven to 200°C (400°F). Spread a thin layer of tomato sauce in the bottom of an ovenproof dish. Add a layer of aubergine slices, then spoon over more tomato sauce. Sprinkle a little mozzarella and Parmesan cheese on top. Repeat until all the ingredients are used up.
- Bake: Top with a final layer of cheese and breadcrumbs if you’re using them. Bake in the oven for 20-30 minutes, or until golden and bubbly.
- Serve: Let it cool for a few minutes before slicing. Garnish with fresh basil leaves.
Ingredient Science Spotlight
Let’s dive into some of the science behind the ingredients:
- Aubergines: The real star of this dish. Aubergines are made up of mostly water, which is why salting them before cooking helps draw out moisture and bitterness. This also helps achieve that perfect texture: tender but not soggy.
- Olive oil: A healthy fat that’s rich in monounsaturated fats, olive oil adds flavor and helps the aubergines cook evenly. Since aubergines absorb oil like a sponge, a good olive oil elevates the whole dish.
- Tomatoes: The acidity of the tomato sauce is essential to cut through the richness of the fried aubergine. Tomatoes are packed with lycopene, a powerful antioxidant that is more available to the body after cooking.
- Cheese: The combination of mozzarella and Parmesan is key. Mozzarella gives you that melty, gooey texture, while Parmesan adds a nutty sharpness. Both are excellent at helping create that glorious, bubbling top layer.
Expert Tips
- Avoid sogginess: When frying aubergines, ensure you don’t overcrowd the pan. This ensures each slice gets that crispy texture. If needed, fry in batches.
- Use fresh mozzarella: While the pre-grated mozzarella is convenient, fresh mozzarella will melt far better and provide a creamier texture.
- Let it rest: As tempting as it is to dive right in, let the dish sit for about 10 minutes after baking. This allows the layers to settle, making it easier to slice.
Recipe Variations
- Vegan version: Swap out the mozzarella for a plant-based cheese and use nutritional yeast instead of Parmesan.
- Add meat: For a heartier dish, you can add layers of cooked ground beef or sausage, or even grilled chicken.
- Herbs: Try adding a bit of thyme or oregano to the sauce for extra flavor. You can even sprinkle some chili flakes for a little heat.
- Grilled aubergine: If you prefer, you can grill the aubergine slices instead of frying them for a lighter version.
Final Words
Jamie Oliver’s aubergine parmigiana has a way of making you feel connected to something greater, whether it’s the warmth of a shared family meal or the authenticity of an Italian kitchen. It’s a dish that’s both simple and elegant, and every time I make it, I’m reminded of that first bite in Rome.
FAQs
What Makes Jamie Oliver’s Aubergine Parmigiana Different From Others?
Jamie Oliver’s recipe focuses on layering thinly sliced aubergine with rich tomato sauce and melty cheese, but he also adds a bit of fresh basil and a touch of garlic to bring extra flavor.
Can I Make This Dish Ahead Of Time?
Yes, you can prepare it a day ahead and store it in the fridge. Just bake it when you’re ready to serve.
Is It Possible To Make Jamie Oliver’s Aubergine Parmigiana Vegan?
Absolutely! You can replace the cheese with vegan alternatives and use plant-based milk for the sauce.