Jamie Oliver’s eggplant Parmesan from The New York Times Cooking by Jamie Oliver and Marian Burros

  • basil
  • dried oregano
  • Show all ingredients...

  • EYB Comments

    Can substitute canned crushed tomatoes for canned tomatoes.

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

  • Recipe Notes

    Can substitute canned crushed tomatoes for canned tomatoes.

  • 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.

  • Aggie92 on May 16, 2016

    Holy Moly this was fantastic! Followed some of the suggestions on the NYT website for improvements. Used Pecorino Romano cheese instead of Parmesan and added 4 oz. shredded mozzarella cheese. Skipped the breadcrumbs and doubled the garlic. I also partially skinned my eggplants by making stripes down each one with the peeler (just for personal preference as eggplant skin can be a little tough). Can't wait to make this again.

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