Olive Garden Eggplant Parmesan Copycat Recipe

Cover loosely with foil and bake at 375 degrees for about 20 to 25 minutes or until tender. Moisten eggplant and coat lightly in flour. Eggs minced garlic crushed tomatoes italian seasoning water and 10 more.

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Place on baking sheets coated with cooking spray.

Olive garden eggplant parmesan copycat recipe. Moisten eggplant slices and coat lightly in flour. It takes a little extra time but the italian flavors and rustic elegance are well worth it. Coat with crumb mixture. Top with mozzarella cheese and then bake until the cheese has melted.

Meanwhile cook spaghetti according to package directions. Copycat olive garden recipes. Olive garden s eggplant parmigiana because my recipe calls for baking the eggplant instead of frying it unlike most eggplant parmesan recipes it s much healthier. Bake at 350 for 25 30 minutes or until tender and golden brown turning once.

Eggplant parmesan kinfolk recipes. When fork tender and golden brown transfer to jelly roll pan. Quickly brown slices in hot oil dusting each side generously with seasoned salt. Ingredients 2 large eggplants peeled 3 eggs beaten 2 cups italian seasoned panko breadcrumbs 2 cups shredded mozzarella cheese 2 cups freshly grated parmesan cheese 3 cups marinara sauce recipe linked in blog post salt to taste.

The best olive garden eggplant parmesan recipes on yummly sheet pan eggplant parmesan eggplant parmesan towers oven crisp pesto eggplant parmesan sandwich. Place cooked eggplant in a baking dish top each piece of eggplant with some parmesan cheese. If you have plenty of eggplant you may want to make another layer of eggplant parmesan cheese and sauce. Quickly brown slices in hot oil dusting each side generously with seasoned salt and the parmesan cheese.

Dip eggplant slices into flour then in egg mixture. When fork tender and golden brown transfer to jelly roll pan. Eggplant parmesan home ec at home. 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.

When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375f about 20 to 25 minutes or until tender. Ladle some sauce over each piece of eggplant. Cover loosely with foil and bake about 20 25 minutes or until tender.

Quickly brown slices in hot oil dusting each side generously with seasoned salt. 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. Moisten eggplant slices and coat lightly in flour.