Jamie Olivers Eggplant Parmesan Recipes

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JAMIE OLIVER'S EGGPLANT PARMESAN



Jamie Oliver's Eggplant Parmesan image

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 12

3 medium-large eggplants, cut crosswise into 1/2-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup (packed) fresh basil leaves
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams

JAMIE OLIVER'S EGGPLANT PARMESAN



Jamie Oliver's Eggplant Parmesan image

Number Of Ingredients 10

3 medium-large eggplants, cut crosswise into 1/2 inch slices
1 large onion, finely chopped
1 large garlic clove, thinly sliced
1 1/2 teaspoons dried oregano
1 28 oz can plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup packed fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

  • Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil and place in single layer on two or more baking sheets. Bake until undersides are golden brown, 10-15 minutes, then turn and bake until the other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
  • Meanwhile, in a large saucepan over medium heat, heat 2T olive oil and add onion. Saute until soft, about 10 minutes. Add garlic and dried oregano and saute another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low and simmer 15-20 minutes.
  • Add vinegar, basil and salt and pepper to taste. Into a 9X9, 10X5 or 10X6 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 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.
  • Bake until eggplant mixture is bubbly and center is hot, 30-45 minutes, depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving.

RIGATONI WITH SWEET TOMATOES, EGGPLANT AND MOZZARELLA



Rigatoni With Sweet Tomatoes, Eggplant and Mozzarella image

Make and share this Rigatoni With Sweet Tomatoes, Eggplant and Mozzarella recipe from Food.com.

Provided by Flowerfairy

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 ripe eggplant
extra virgin olive oil
2 garlic cloves, peeled and sliced
1 onion, peeled and finely chopped
2 (14 ounce) cans of good-quality plum tomatoes
1 tablespoon balsamic vinegar
1 pinch of sea salt & freshly ground black pepper
2 fresh chili peppers or 1 dried chili, chopped
1 bunch fresh basil, leaves ripped and stalks sliced
4 tablespoons heavy cream
1 lb rigatoni pasta or 1 lb penne
7 ounces cow's milk mozzarella cheese
1 piece parmesan cheese, for grating

Steps:

  • Remove both ends of the eggplant and slice it into ½ inch slices, then slice these across and finely dice into ½ inch cubes. Some people prefer to season their eggplant with salt and let it sit for a while in a colander to draw out the bitterness, but I don't really do this unless I'm dealing with a seedy, bitter eggplant. This dish is really best made using a firm silky one.
  • Now put a large saucepan on the heat and drizzle in 4 to 5 tablespoons of extra virgin olive oil. When it's hot, add the cubes of eggplant, and as soon as they hit the pan, stir them around with a spoon so they are delicately coated with the oil and not soaked on one side only. Cook for about 7 or 8 minutes on a medium heat. Then add the garlic and onion. When they have a little color, add the canned tomatoes and the balsamic vinegar. Stir around and season carefully with salt and pepper. At this point, if you wanted to give the dish a little heat you could add some chopped fresh or crumbled dried chilli, but that's up to you. Add the basil stalks, and simmer the sauce nice and gently for around 15 minutes, then add the cream.
  • While the sauce is simmering, bring a large pan of salted water to the boil and add the pasta. Cook according to the package instructions until it is soft but still holding its shape, then drain it, saving a little of the cooking water. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle of olive oil and move it around so it becomes almost dressed with the water and oil.
  • At this point add the lovely tomato sauce to the pasta. By now the eggplant will have cooked into a creamy tomatoey pulp, which is just yum yum yum! (Jamie's words) Season carefully to taste with salt and pepper. Take the pan to the table, tear up the mozzarella and the fresh basil, and fold these in nicely for 30 seconds. Then very quickly serve into bowls. By the time your guests start to eat, the mozzarella will have started to melt and will be stringy and gorgeous and really milky-tasting. Just lovely with the tomatoes and eggplant. Serve at the table with a block of Parmesan cheese and a grater so that everyone can help themselves.

Nutrition Facts : Calories 483.1, Fat 15, SaturatedFat 7.7, Cholesterol 103.7, Sodium 237.4, Carbohydrate 68.2, Fiber 7.2, Sugar 8.7, Protein 20.8

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Top Asked Questions

What is in Jamie Oliver’s eggplant parmesan?
Jamie Oliver’s Eggplant Parmesan. INGREDIENTS. 3 medium-large eggplants, cut crosswise into 1/2-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
How to cook eggplant parmesan in oven?
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.
What is the best way to serve eggplant?
Jamie's Italy by Jamie Oliver (melanzane alia parmigiana) This classic northern Italian recipe is a great way to serve eggplant. By layering the eggplant with Parmesan and tomatoes and then baking them, you get an absolutely scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
How to cook eggplant casserole?
Preparation 1 Preheat oven to 450 degrees. ... 2 Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. ... 3 Add vinegar, basil and salt and pepper to taste. ... 4 Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. ...

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