Jamie Oliver’s Charred Eggplant Parmigiana Copycat Recipe

Jamie Oliver’s Charred Eggplant Parmigiana is a fresh, grilled twist on the beloved Italian classic. Instead of being baked in layers, this version features thick slices of smoky charred eggplant coated in crispy Parmesan breadcrumbs, topped with melted buffalo mozzarella, and served with juicy grilled cherry tomatoes and fresh basil.

Why Everyone Will Love This Recipe

This recipe brings together everything that makes eggplant parmigiana so satisfying: tender vegetables, crispy golden coating, rich cheese, and bright tomato flavor. The grilling method adds a delicious smoky note while keeping the dish lighter and quicker than traditional baked versions. It’s perfect as a vegetarian main course, a summer dinner, or an impressive appetizer.

What Is the Dish?

Eggplant Parmigiana, also known as Parmigiana di Melanzane, is a classic Italian dish traditionally made with layers of fried or baked eggplant, tomato sauce, Parmesan cheese, and mozzarella. Despite its name, the dish is not specifically from the city of Parma; historians generally associate it with southern Italian regions such as Sicily and Campania, where eggplant is a major part of the local cuisine.

Jamie Oliver’s charred version takes inspiration from that tradition while adapting it for outdoor cooking. Instead of stacking layers and baking, the eggplant is grilled, breaded, and topped individually, highlighting the smoky flavor of the vegetable. Fun fact: eggplant parmigiana has countless regional variations in Italy—some use breadcrumbs, some rely only on cheese and sauce, and others include basil or different types of local cheese.

Cooking Tips

• Choose a firm eggplant with smooth skin so the slices hold their shape on the grill.
• Salt the eggplant before cooking to season it and help improve texture.
• Pat the breadcrumb coating firmly onto the eggplant so it sticks during grilling.
• Use ripe cherry tomatoes for the sweetest flavor and best texture.
• Cover the eggplant after adding mozzarella so the cheese melts evenly.

Frequently Asked Questions

Can I Bake This Eggplant Parmigiana Instead?

Yes. Arrange the breaded eggplant slices on a baking tray and bake until golden, then add mozzarella and finish until melted.

Do I Need to Salt Eggplant Before Cooking?

For this recipe, salting helps season the eggplant and improves texture, although modern varieties are often less bitter than older types.

Can I Use Regular Mozzarella Instead of Buffalo Mozzarella?

Yes. Fresh mozzarella works well, though buffalo mozzarella adds a creamier texture and richer flavor.

Can I Make This Recipe Vegan?

Yes. Replace the egg with a plant-based alternative and use vegan Parmesan and mozzarella substitutes.

What Can I Serve With Eggplant Parmigiana?

Serve it with crusty bread, a green salad, grilled vegetables, or pasta for a complete Italian-inspired meal.

How to Store

Store leftover charred eggplant parmigiana in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to help restore the crispy breadcrumb coating.

How to Freeze

Freeze cooked eggplant slices without the fresh basil garnish for up to 2 months. Place slices in a freezer-safe container with parchment paper between layers. Thaw in the refrigerator before reheating in the oven until warmed through.

Ingredients

• 1 large aubergine (eggplant), about 400g
• 300g ripe mixed-color cherry tomatoes
• 2 cloves garlic
• 1 bunch fresh basil (30g)
• 1 large free-range egg
• 30g Parmesan cheese or vegetarian hard cheese
• 100g breadcrumbs
• Olive oil, for cooking
• 30g plain flour
• 1 x 125g ball buffalo mozzarella
• 1 pinch dried chilli flakes
• Extra-virgin olive oil, for finishing
• Sea salt and black pepper, to taste

How to Make Jamie Oliver's Charred Eggplant Parmigiana

1. Preheat a griddle or barbecue to medium heat.
2. Trim the eggplant and cut lengthways into four thick slices, about 2 cm each. Season with sea salt and grill for 5 minutes, turning halfway, until charred.
3. Halve the cherry tomatoes, finely slice the garlic, and pick the basil leaves.
4. Beat the egg in a shallow bowl. In another bowl, combine grated Parmesan, breadcrumbs, and a splash of olive oil.
5. Dust eggplant slices with flour, dip into beaten egg, then coat thoroughly with the cheesy breadcrumbs, pressing gently so the coating sticks.
6. Place breaded eggplant on the griddle and cook for about 5 minutes, turning halfway, until golden and crisp. Tear mozzarella over the top, sprinkle with chilli flakes, cover, and cook for another 2 minutes until melted.
7. Grill tomatoes on the other side of the griddle. Season, then add garlic and a splash of olive oil halfway through cooking.
8. Spoon grilled tomatoes onto plates. Top with two slices of eggplant, scatter over fresh basil leaves, and finish with a drizzle of extra-virgin olive oil.