Jamie Oliver’s Eggplant Parmesan
Updated April 24, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
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
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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!
Used oiled parchment paper and just flipped the slices before roasting the eggplant. Added basil leaves and some roasted red peppers between the layers. Did sprinkle some mozzarella on top ( parmigiana in between). Make this whenever eggplant is in season.
I loved this recipe and like others suggested, I used more cheese. Does anyone have a tip for slicing the eggplant evenly? Whenever I slice it length wise I wind up with 1/4 inch on one side and close to 1/2 inch on the other.
Trust the comments here - this recipe is off the charts good. I followed one reader's suggestion to grill the eggplant instead of bake. I brushed on a little olive oil on to prevent sticking. I also cut the eggplant first, stacked on a cutting board, lightly salted and weighed it down with a heavy pan to remove bitterness and additional moisture. I have no idea if that step is really necessary but the eggplant was crisp and delicious and not soggy. Follow the sauce recipe as is - it is perfect.