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.

Delicious! For the breadcrumbs topping , I mixed Panko crumbs with plain bread crumbs,added Italian dry seasoning and Parmesan. We are big into herbs so added more basil to the sauce and sneaked some shredded mozzarella between eggplant layers.

Is it worth it? I think so, but make sure to budget the time to do so. For the eggplant to get nicely browned, it takes 40 minutes, not 15 min. And then you have the sauce you have to make and then the assembly and then the final cooking. It was tasty, but I wouldn't do it unless I had the time.

Delicious! Jeff is a really good cook without a recipe. I made this recipe and he loved it!

Read the notes. Layered this with grated mozzarella and fresh spinach. Topped with Parmesan and breadcrumbs. Empty plates all round. Fabulous.

Delicious! Used 3/4 cup Parmesan. Had our friends over as “guinea pigs” and they loved it.

I used a jar of sauce and it was still delicious. Added Romano cheese that I wanted to use up as well as mozzarella as I just bought some.

Made this for the second time, used ‘shrooms and red pepper in the sauce - lots of raves - a keeper!I wish I had: 1.Made all the eggplant. I thought 2 were going to be too much - it shrinks a lot in the oven. 2.Used a lot more cheese, and some mozzarella would have helped. The grated pecorino disappeared in the dish. I ended up with very good tomato sauce and eggplant- but not really cheesy melted goodness. Also, the parchment makes pan clean up easier but the eggplant didn’t brown.

Fantastic. Probably the best, purist eggplant parm I've ever had. We added some mozzarella. It could use a bit of heat, but that's a personal preference.

The recipe was a hit, even with my kids. I would strongly recommend using pecorino romano mixed in with the parmesan to give the dish more flavor, otherwise, it's a bit flat on flavor. I also used panko bread crumbs which provided a crispy texture and more delicious texture.

Added a lot more cheese and mixed in mozzarella with parmagiana. Added mushrooms. Baked in casserole dish at 375°. Used tomato sauce - 2 cans - instead of plum tomatoes. One large eggplant was enough for two. Mixed panko crumbs with cheese mixture for top layer. Scrumptious!

It’s ok but takes a lot of time for not a lot of flavor. Need to at least double the cheese and could use more sauce.

Delicious recipe and the perfect base to add flavors. I read the reviews and picked my favorites: - roast the eggplant on the parchment paper.- added 3 anchovies filets, and a tablespoon of capers to the tomato sauce and let it simmer - at the end of cooking the tomato sauce, I added fish sauce - the eggplant needed more time; plan for 45-50 min for both sides to get a nice color.- 100 grams of Gran Padana and 100 grams of Pecorino Romano

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.