Jamie Oliver’s Eggplant Parmesan

Recipe from Jamie Oliver

Adapted by Marian Burros

Updated April 24, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
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Total Time
1 hour 45 minutes
Rating
5(7,360)
Comments
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This eggplant parmesan recipe is an adaptation of one found in Jamie Oliver’s book, “Jamie’s Italy.” This version of the traditional Italian-American juggernaut omits the often messy process of breading and frying the eggplant, and instead calls for roasting it until golden brown. The eggplant and sauce can be prepared and the dish assembled ahead of time; cover and refrigerate it for up to 2 days and bring it to room temperature before baking. —Marian Burros

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Ingredients

Yield:4 to 5 servings

  • 3 medium-large eggplants, cut crosswise into ½-inch slices

  • Olive oil

  • 1 large onion, finely chopped

  • 1 large clove garlic, thinly sliced

  • 1 ½ teaspoons dried oregano

  • 1 28-ounce can no-salt plum tomatoes or crushed tomatoes

  • 1 tablespoon red wine vinegar

  • ½ cup (packed) fresh basil leaves

  • Salt and freshly ground black pepper

  • ½ cup freshly grated Parmigiano-Reggiano, or as needed

  • ⅓ cup fine dry bread crumbs

  • 1 tablespoon chopped fresh oregano leaves, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 5 servings)

36 grams carbs; 10 milligrams cholesterol; 284 calories; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 13 grams fiber; 1293 milligrams sodium; 12 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.

  2. Step 2

    Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.

  3. Step 3

    Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.

  4. Step 4

    Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

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Ratings

5 out of 5
7,360 user ratings
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Comments

Stacie

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.

Nancy

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!

Raul

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!

Ari Moore

It was fantastic & so tasty! I cooked the sauce for maybe 35-40 min and used used a reduced basalmic vinegrette instead of rw vinegar and 2 teaspoons of homemade pesto, Italian seasonings, and basil salt. The pesto helped thicken the sauce up as with the longer cooking time. Also used violife vegan parmesan for each cheese layer (after sauce and after eggplant layer) & then topped with their shredded mozzarella! Next time, I'll add some red pepper flakes or cayenne for a kick.

Lee Ann from PNW

Made sauce exactly as written. Used 4 small to medium garden eggplants. Used very light layers of Parm and mozzarella between each layer. Absolutely delicious. Won’t ever think about salting/draining/crumbs/ frying again. Spouse now eggplant fan.

MC Glass

Suggested baking temperature is...?

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Credits

Jamie Oliver

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