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Jamie Oliver’s Eggplant Parmesan

Marian Burros
  • 105 minutes
  • Serves 4 to 5

INGREDIENTS

1/2 cup

Basil, packed fresh leaves

3

Eggplants, medium large

1

large clove Garlic

1 28 ounce can

No-salt plum tomatoes or crushed tomatoes

1

Onion, large

1 1/2 tsp

Oregano, dried

1 tbsp

Oregano, fresh leaves

1

Salt and freshly ground black pepper

1

Olive oil

1 tbsp

Red wine vinegar

1/3 cup

Bread crumbs, fine dry

1/2 cup

Parmigiano-reggiano