Aubergine parmigiana recipe | Jamie Oliver recipes (2024)

FAQs

How to cook aubergine Jamie Oliver? ›

Place the aubergine slices in a sturdy ovenproof pan. Brush lightly with oil, then sprinkle over ½ teaspoon of cinnamon and a little sea salt and black pepper. Cook for 15 to 20 minutes, or until softened and charred, adding the spring onions, garlic and cherry tomatoes halfway through.

It's all about the cheesy goodness of the ricotta, mozzarella and provolone. Add some sausage and meatballs for the meat lovers out there. Try to use fresh pasta and a good pasta sauce.

Reduce the sugo (tomato sauce) enough to a thick consistency - this will prevent the eggplant parmigiana from becoming too watery/saucy.

But if you want to jazz it up a bit, here are a few ideas: Thyme (my favourite, pictured below) – 1 tsp fresh thyme leaves sprinkled over. It goes so well with roasted eggplant, makes it taste almost buttery; Parsley, chives or green onions – for touch of freshness and colour (not so much flavour);

Do you have to peel eggplant before you cook it? The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled.

Line a large baking sheet with a layer of paper towels and arrange eggplant in one layer over the paper towels. Sprinkle the tops of the eggplant with kosher salt and allow to sit and sweat out for 30 minutes. If you don't have time, just skip this step, but it does take some of the bitterness out of the eggplant.

Which One is for You? Eggplant parmesan tends to be lighter on the stomach and is considered to be more healthy. Eggplant is also less expensive. Restaurants find that it is a much cheaper option for guests.

Eggplant parmigiana, or eggplant parmesan, is an Italian food made from layers of deep-fried slices of eggplant, tomato sauce and mozzarella cheese. Although it's considered a vegetarian dish, eggplant parmesan is traditionally made with full-fat mozzarella and parmesan cheese, making it high in calories and fat.

Each serving contains approximately 262 calories, 2.2 g fat, 0 mg cholesterol, and 765 mg sodium.

Is eggplant parm good for constipation? ›

Helps digestion– Eggplant is rich in fiber so it helps control your blood sugars and lower the risk of heart disease. Eggplants are often referred to as a natural laxative, helping to relieve constipation.

In Italy, we eat it with bread or crostini (which is just bread that has been thoroughly toasted), usually we don't have any special side dish, since the original recipe contains fried aubergines and it is already heavy as it is.

The best side dishes to serve with eggplant parmesan are spaghetti squash, avocado fries, tortilla soup, quinoa salad, chile verde, chicken salad, chicken udon noodles, goulash, black rice, basmati rice, edamame salad, garlic bread, vegan meatballs, lemon pasta, herb-roasted potatoes, kale caesar salad, baked asparagus ...

Remember, this is eggplant parm, not sauce parm. You want to do the most to protect your eggplant. Salting it to remove moisture before it starts cooking is very important (and letting it squeeze out excess moisture beneath the weight of a heavy pot for an hour is crucial, too).

Spread out the aubergine in a roasting tin or on a baking sheet (you may need to use two) and drizzle with the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, turning the slices halfway through cooking, or until they are dark golden on the outside and soft inside.

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

If it's an extra-large eggplant, the vegetable could be older and the skin tougher, therefore, it's a smart idea to peel it. But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.