Eggplant Parmigiana (Melanzane alla Parmigiana) from Jamie's Italy (page 266) by Jamie Oliver

  • basil
  • Parmesan cheese
  • eggplants
  • onions
  • dried oregano
  • canned tomatoes
  • breadcrumbs
  • oregano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on August 23, 2020

    Excellent dish, light, not greasy and not overly cheesy. I pre-baked the eggplant slices as directed, used a jarred sauce because I was short on time. Great use of all those eggplants coming out of the garden.

  • Delys77 on September 19, 2012

    I grilled my eggplant and I have to say it made a good difference. While I like eggplant parm, this recipe is a little less greasy than most because the eggplant dries out a little on the grill. The result is a slightly smokier flavour that feels a bit lighter. Definitely a huge winner, and an excellent veggie main.

  • Jas on June 05, 2012

    Delicious, I gridled the aubergine with courgette, was scrumptious! I served this with ciabatta mushroom bruschetta. Went down a treat.

  • melissabazley on October 05, 2011

    This is SOOOSOSOSOSOSOSO delicious. I fried the eggplant, even though Jamie said not to. It was so smooth & creamy & full of flavour. I drained the eggplant on kitchen paper after I cooked it for about 1 hour until most of the oil had come out. I will certainly make this again when we have friends over for an Italian dinner party. Great as a main served with salad or side for a meat dish. AMAZING.

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