/1112018 Recipe – NYT Cooking
I Cooking
Jamie Oliver’s Eggplant Parmesan
By Marian Burros YIELD 4 to 5 servings
INGREDIENTS
3 medium-large eggplants, cut crosswise Into
1/2-lnch 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
Ya cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves,
optional
Jamie Oliver
TIME 1 hour 45 minutes
PREPARATION
Stept
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.
Step2
Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons 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 to 20 minutes.
Step3
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.
Step4
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.
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