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Jack Deane

From the very start, Chef Jack’s career as a professional chef has centred around, very simply; teaching cookery skills. With a focus on demonstrating simplicity, removing enigma, and encouraging confidence - he has worked in schools, cookery schools, and run public and private events & workshops.

Chef Jacks passion is to bring the most exciting ideas from around the world to every home kitchen- by proving their accessibility, and inspiring anyone, in any kitchen, to give it a go, and he drives this mission forward every day as Head Teaching Chef at the Jamie Oliver Cookery School, and now, in this Masterclass!

Video Description

Join Chef Jack Deane as he travels the world with recipes, in his Around the World in 80 Minutes series. In this series you will learn to make food from around the world, as well as learning more about the cultures and countries these dishes originate from.

In this episode of his masterclass, Chef Jack makes an Italian parmigiana. A parmigiana is a traditional Italian dish made with a shallow or deep fried sliced eggplant filling, lots of cheese and tomato sauce. 

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  • 2 aubergines

  • 50g parmesan

  • Extra virgin olive oil

  • 10g basil

  • 400g tinned tomatoes

  • 1 tbsp oregano

  • 1 tbsp tomato puree

  • 2 garlic cloves

  • 200g mozzarella


  1. Halve your aubergines, and score the flesh in a ‘criss-cross’ pattern. Place into a 220°C oven for 15 minutes, or until charred.

  2. Meanwhile, heat a pan to a medium heat, add oil, and lightly fry your finely sliced garlic. Add the oregano and tomato puree, before adding the chopped tomatoes. On a medium heat, reduce by around a third.

  3. Bring the aubergines out of the oven. Spoon half the tomato sauce onto the aubergines. Place them back in the oven for another 10 minutes.

  4. Bring the aubergine out of the oven once again, and add the remainder of the tomato sauce. Add the mozzarella, and half of the grated parmesan. Place back in the oven for 5 minutes, or until the cheese has browned.

  5. Bring the aubergine out of the oven for the last time, and garnish with the remaining parmesan, basil, and extra virgin olive oil.