Jamie Oliver's Eggplant Parmesan Recipe (2024)

Love this recipe, it's delicious. I've made it a few times. It freezes well. I have cut down on the amount of olive oil on the eggplant by putting aluminum foil on the baking sheets and spreading olive oil over it with a brush. After placing the eggplant on it, I put olive oil on the top side of the eggplant. Works fine, tastes the same but less oil.

I've made this dish twice now and, just like other posters here, it was completely gone by the end of the meal. The first try, although it was really good, everyone agreed it needed more cheese. So the next time around I used pecorino romano which has a little stronger flavor. Also added fresh thyme along with the fresh basil. Turned out great!

This recipe is amazing. One of the tastiest ways of having eggplant, however I found the sauce a bit light. The second time I made it, I added a hit of red wine when making the sauce and it was amazing!

Very nice recipe, but not fabulous. I couldn't help myself: I added a layer of mozzarella cheese on the top.

I have made this recipe 4 times this summer and my husband and I just love it. I have tried this with layers of eggplant and zucchini as well as just eggplant. Each time I made my own sauce with fresh tomatoes, garlic, dried red pepper flakes and red wine. One review suggested Romano Pecorino Cheese and instead of Parmesan and to add extra cheese. I totally agree. This recipe can be make ahead as well is great for leftovers.

Loved this! I followed the recipe exactly, even using the vinegar in the sauce (which seemed weird to me), but the result was delicious. Finally, an eggplant parm recipe that isn't swimming in oil. The only thing I would suggest, and which I will do next time, is using fresh bread crumbs instead of the dried ones, which it looks like they did in the photograph that illustrates the dish. Fine dry bread crumbs create an odd texture.

You can brown the eggplant on both sides if you preheat the pan to 450 and brown on the bottom shelf of oven.

This recipe is terrific. The only change I made was that I added about 6 oz. of some sliced fresh mushrooms to it before it all went into the oven. The chewiness of the mushrooms was a nice complement to the eggplant.

Having grown up on fried eggplant slices in my eggplant parm, I have for years resisted all other versions as "inauthentic." How foolish. First, in Italian farmhouses where this dish arose, folks were more likely to roast than fry - because it's cheaper and easier. Second, when it is roasted you can really taste the eggplant. This recipe is terrific. My variation is to grill the slices with just a tiny bit of apple chips. Just a bit of smoke, not too much. Very nice.

Heeding earlier comments I used more cheese-1 1/2 cups of parmesan and pecorino romano. It was delicious! Because the cheeses are salty I will not add salt to the sauce the next time.

Very tasty and light. After reading the other notes I added a dollop of anchovy paste and a spoonful of capers. I used crushed tomatoes and didn't have a problem with too much liquid.

I found this recipe on the web yesterday and made it last night with eggplant delivered in yesterday's CSA basket. I hastened the process by using a store bought organic basil tomato sauce and added some fresh grated mozzarella in addition to the Parmesan. It was absolutely delicious. I intend to use the left overs by incorporating them into tonight's risotto...or perhaps a pasta.

In full agreement that this a great recipe. I think to give the tomato sauce a greater depth of flavor, it should really be cooked down more. Add anchovy and tomato paste, deglaze with wine, and cook for a full 40 minutes.

I made this as written, and the sauce was really lacking - in fact, no one asked for seconds, or even commented on it (it looked lovely). Next time I will use pecorino romano as some have suggested, and add tomato paste & wine to the sauce to give it some "oomph." Also may do as others have suggested and add mozzarella. It needs to be tweaked to achieve "memorable" status.

We loved this. Served with simple salad and bread. Not difficult, but time consuming. Based on other comments, I used parchment, and added mushrooms, fireroasted diced tomatoes, and extra garlic to the sauce. Used pecorino, and topped with small amt of mozzarella with the breadcrumbs.. With the additions, had enough sauce and eggplant for a 9x13.

I love this recipe but it takes forever to brown the eggplant. 10-15 minutes is totally unrealistic, more like 30-40 min!

Did the recipe as written, but grilled the eggplant slices in a Foreman grill - NO olive oil, breading and frying: tasted GREAT. Super simple, easier cleanup!

Loved this recipe. Haven’t enjoyed egg plan Parmesan this much. Added half a spoon on red chili flakes and would have like a bit more sauce. But awesome the way it was

I make this recipe at least twice a month. I often double it and refrigerate the second dish after step 3.

This was SO GOOD!!!! I couldn't help it and added mozarella and also doubled the parm as others suggested. Snuck 1/2 tsp red chilli flakes into the sauce. I love this dish but we think this was the best recipe ever -- with the mozza of course :)Skipped the flour too!

I have made this recipe many times and have found that it is not only delicious but easier by far than some other eggplant parmigiana recipes. I must confess, I don't make the sauce but use one made by a good and reliable local business. I add a little parsley for flavor. I don't think the breadcrumbs improve the recipe.

Add thyme

This is a great recipe. I've make it a few times. It won me over to eggplant, something I never liked before. This is delicious, and easy.

Like others, I was raised on thin, fried eggplant slices for eggplant parm, and to save others from making my mistake I offer this: if you slice the eggplant for this dish too thinly, it disappears. Next time, 1/2” thick slices at least. Also, because I happen to really like the breaded version, I sprinkled each layer with panko along with a 2/3-1/3 mix of Romano and Parmesan. Except for the disappearing eggplant, it was really good!

I found this too heavy on the tomato sauce.

I’m an amateur and this was easy. Lined pans with foil, preheated with oven, spray with olive oil and brushed on oil on tops. Cooked about 15 minutes per side, one pan, was double insulated and needed a little more time to brown the eggplant. The rest of the recipe was straightforward and easy. Was I supposed to chop the basil? I don’t think the recipe said to, and so I just threw in whole leaves. Will shred or tear next time.

Could someone please tell me what the weight in pounds or ounces of the eggplant would be?