Jamie Oliver Aubergine Parmesan Milanese

Alright, let’s be honest: aubergine’s one of those veggies that people think they don’t like until it’s fried golden, crowned with cheese, and dramatically placed atop a tangle of saucy spaghetti. This recipe? It’s exactly that kind of drama. It’s the Milanese makeover your aubergine’s been waiting for. Jamie-style, of course — rustic, bold, a little cheeky, and a total show-off without trying too hard.

I made this one rainy Wednesday when I was craving something carby and comforting but not another sad bowl of beige pasta. I had a lonely aubergine, a chunk of stale focaccia, and half a block of Parmesan. Ten minutes later, I’m bashing vegetables like an Italian nonna with a wine-fuelled vendetta and frying things in olive oil. It felt strangely therapeutic. And the result? Let’s just say I didn’t share. Not even a bite.

Why You’ll Love It

• Crispy-cheesy aubergine that tastes borderline fried
• The sauce is so simple, but it slaps
• Impressive enough for guests, easy enough for Tuesday
• Flexible — try it with courgette, squash, whatever’s around
• Proper comfort food without being heavy
• You get to bash vegetables. What’s not to love?

Ingredients

• 1 aubergine (about 250g)
• 2 large eggs
• 100g rosemary focaccia (or any bread you’ve got)
• Olive oil
• 20g Parmesan cheese
• 150g dried spaghetti
• 2 garlic cloves
• 1 x 400g tin cherry tomatoes
• ½ bunch fresh basil (about 15g)
• Salt and pepper, to taste

How to Make It

Bash the aubergine like you mean it:

Preheat the oven to 180°C/350°F. Slice the skin off the two sides of the aubergine, then cut 4 lengthways slices about 1cm thick. Sprinkle with salt and give them a gentle bash with a rolling pin or meat mallet to flatten and tenderise. Dab off the moisture with kitchen paper.

Crumb those babies:

Beat the eggs in a shallow bowl. Blitz the focaccia into fine crumbs using a food processor (or smash it in a bag if you’re old-school). Dip each aubergine slice in egg, then into the crumbs, pressing gently so they stick.

Fry ‘til golden and proud:

Heat 1 tbsp olive oil in a large non-stick pan. Fry the crumbed aubergine slices for about 3 minutes each side until crispy and golden. Transfer to a greased baking tray, grate over most of the Parmesan, and pop into the oven while you finish the rest.

Get your pasta boiling:

Cook your spaghetti in salted boiling water according to the packet. Don’t forget to save a little pasta water at the end — it’s liquid gold for the sauce.

Build that saucy magic:

Wipe the pan clean and add ½ tbsp olive oil. Finely slice the garlic and fry gently until golden. Tip in the cherry tomatoes, swirl a splash of water in the tin and pour that in too. Let it bubble on low while you tear in the basil (save some baby leaves for garnish). Season well.

Toss and top:

Use tongs to pull the pasta into the sauce, letting some of the starchy water come with it. Toss to coat — shiny and glossy is the goal. Divide between plates.

Assemble your aubergine throne:

Take the baked aubergine slices out of the oven and perch one proudly on each bed of pasta. Grate over the last bit of Parmesan, scatter with basil leaves, and serve.

Common Mistakes and How to Dodge Them

My crumbs didn’t stick!
Make sure you pat the aubergine dry and coat well in egg before pressing into the crumbs. A bit of patience helps here.

Why’s my aubergine soggy?
Your pan might not have been hot enough, or you added too much oil. Just a tablespoon — no deep frying required.

The sauce tastes flat — what now?
Salt! And maybe a tiny pinch of sugar if your tomatoes are extra tart. Basil helps bring it all alive.

My aubergine is burnt but raw inside!
Turn the heat down. Slow and steady wins the crisp here. Flip halfway through and watch it like a hawk.

Storage and Reheating

• Fridge: Store leftover aubergine and pasta separately, up to 3 days.
• Freezer: The sauce and pasta freeze well. The aubergine… not so much — it goes soft.
• Microwave: Reheat pasta with a splash of water. Aubergine? Oven’s better.
• Oven: Best for crisping aubergine back up — 180°C for about 10 minutes.
• Top tip: Don’t reheat with basil on — it goes black and sad.

Frequently Asked Questions

Can I use regular breadcrumbs?
Yes, but focaccia gives a gorgeous herby crunch. If you’re using plain breadcrumbs, toss in a bit of dried oregano or thyme.

Is this vegetarian?
It can be — just check your Parmesan (some aren’t veggie-friendly) or use a veggie alternative.

What other veg can I use?
Courgette, pumpkin, even sweet potato slices work. Go thin and pre-tenderise.

Can I skip the pasta?
You could serve it with salad or on top of creamy polenta. Still fab.

Nutrition Facts (Per Serving):

• Calories: ~510
• Fat: 18g
• Carbs: 64g
• Protein: 18g
• Sodium: 480mg
• Sugar: 6g