Description
Learn how to make Jamie Oliver’s delicious Eggplant Parmesan recipe with this step-by-step guide. Perfect for a comforting and satisfying meal!
Ingredients
- 3 medium-large eggplants (about 750g), cut crosswise into 1/2-inch slices
- Vegetable oil
- 1 large onion, finely chopped
- 1 large clove garlic, thinly sliced
- 1 1/2 teaspoons (8 ml) dried oregano
- 1 28-ounce can no-salt plum tomatoes or crushed tomatoes
- 1 tablespoon (15 ml) apple cider vinegar
- 1/2 cup (120 ml) (packed) fresh basil leaves
- Salt and freshly ground black pepper
- 1/2 cup (120 ml) freshly grated Parmesan cheese, or as needed
- 1/3 cup (80 ml) fine dry bread crumbs
- 1 tablespoon (15 ml) chopped fresh oregano leaves, optional
Instructions
- Set your oven to 450 degrees. Lightly coat both sides of the eggplant slices with oil and arrange them in a single layer on multiple baking trays. Cook until the bottoms are golden, around 10 to 15 minutes, flip them over, and continue baking until the other sides are lightly browned. Put aside and lower the oven temperature to 375 degrees.
- While the eggplant is baking, warm 2 tablespoons of vegetable oil in a large pot over medium heat and add the chopped onion. Cook until softened, approximately 10 minutes. Stir in the garlic and dried oregano for an additional 30 seconds. Introduce the canned tomatoes, crushing any whole tomatoes by hand. Cover the pot, lower the heat, and let it simmer for 15 to 20 minutes.
- Mix in the apple cider vinegar, fresh basil, and season with salt and black pepper to your liking. Spread a small portion of the tomato mixture across the bottom of a baking dish of your choice, then sprinkle a bit of Parmesan cheese over it, followed by a single layer of eggplant slices. Continue layering the ingredients in this manner, finishing with a little tomato sauce and a dusting of Parmesan cheese.
- In a separate bowl, mix the breadcrumbs with fresh oregano, if using, and just enough oil to moisten them. Sprinkle this mixture over the top layer. If you wish, you can prepare the dish to this point and store it in the refrigerator, but make sure to bring it to room temperature before proceeding.
- Cook the assembled dish until the eggplant is bubbly and the center is heated through, which might take 30 to 45 minutes depending on the size and thickness of the layers. Allow it to cool for 5 minutes before serving. You can also reheat this dish later if needed.
Notes
- Try grilling the eggplant slices instead of baking for a lighter dish.
- Enhance the tomato sauce with red pepper flakes or a splash of red wine.
- Experiment with mozzarella or fontina cheese for a unique twist.
