Eggplant Parmesan At Olive Garden

Eggplant parmigiana v 14 29 1 060 cal.

Eggplant parmesan at olive garden. When fork tender and golden brown transfer to jelly roll pan. In each of two greased 13x9 in. Quickly brown slices in hot oil dusting each side generously with seasoned salt and the parmesan cheese. Moisten eggplant slices and coat lightly in flour.

Baking dishes layer 1 1 2 cups tomato sauce four eggplant slices 1 cup ricotta mixture and 2 cups mozzarella cheese. Learn more about menu items browse through the allergy menu more. A olive garden eggplant parmigiana does not contain egg fish peanuts shellfish or tree nuts please keep in mind that most fast food restaurants cannot guarantee that any product is free of allergens as they use shared equipment for prepping foods. Cover loosely with foil and bake about 20 25.

Copycat olive garden eggplant parmigiana extra virgin olive oil 2 large eggplant about 2 pounds salt and pepper 2 cups basic tomato sauce recipe follows 1 bunch fresh basil leaves chiffonade 1 pound fresh mozzarella sliced 1 8 inch thick 1 2 cup freshly grated parmigiano reggiano 1 4 cup fresh. A olive garden eggplant parmigiana contains gluten milk soy and wheat. Healthy baked eggplant parmesan place the copy cat olive garden eggplant parmigiana into the preheated oven and bake at 375f for 20 minutes or until the eggplant slices are golden brown crispy and the eggplant is fork tender. Lightly fried topped with homemade marinara and melted mozzarella.

Discover olive garden italian restaurants nutrition facts information here. Preheat oven to 350. Ingredients 1 large eggplant flour for dusting 1 egg 1 2 pound shredded mozzarella cheese 1 3 4 cup milk 1 tablespoon clarified butter 2 teaspoons olive oil 1 jar marinara sauce 1 cup dry bread crumbs 3 4 cup parmesan cheese. In a large bowl combine the eggs ricotta 1 2 cup parmesan cheese basil and pepper.

Directions preheat oven 375 f.