Olive Garden Eggplant Parmigiana Recipe

Stir in tomatoes olives basil capers pepper flakes and pepper. This lunch sized favorite is served with a side of spaghetti. Quickly brown slices in hot oil dusting each side generously with seasoned salt and the parmesan cheese.

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Quickly brown slices in hot oil dusting each side generously with seasoned salt.

Olive garden eggplant parmigiana recipe. Cook 1 minute longer. Enjoy lightly fried eggplant parmigiana topped with homemade marinara and melted mozzarella. 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. Whole peeled tomatoes olive oil seasoned dry bread crumbs grated parmesan and 7 more eggplant parmesan the parsley thief vegetable oil grated parmesan cheese olive oil kosher salt and 6 more.

Moisten eggplant slices and coat lightly in flour. Simmer uncovered 45 60 minutes or until thickened. Add the crushed tomatoes diced. In another bowl combine the.

When fork tender and golden brown transfer to jelly roll pan. In a dutch oven over medium heat cook garlic in oil 1 minute. Moisten eggplant slices and coat lightly in flour. Place flour in a separate shallow bowl.

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. Directions in a dutch oven saute onion in oil until tender. Cover loosely with foil and bake at 375f about 20 to 25 minutes or until tender. When fork tender and golden brown transfer to jelly roll pan.

Cover loosely with foil and bake at 375 degrees for about 20 to 25 minutes or until tender. Meanwhile in shallow bowl whisk eggs and water. Moisten eggplant and coat lightly in flour. Bring to a boil.

When fork tender and golden brown transfer to jelly roll pan. Quickly brown slices in hot oil dusting each side generously with seasoned salt. Spoon 2 cups sauce over eggplants. 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.