I have never eaten this at the "Olive Garden" so I don't know if this is their recipe. However, this is a nice take on eggplant parmiagiana and it tastes great. Have made a few changes hopefully you will like it. Source: Kitchen Link (Copycat Collection) at kitchenlink.com.in 05/04/2001. The remaining eggplant slices can be frozen and used in the future.
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Units: US | Metric
- 1Preheat oven 375°F.
- 2Moisten eggplant slices and coat lightly in flour.
- 3Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
- 4When fork tender and golden brown transfer to jelly roll pan.
- 5Cover loosely with foil and bake about 20-25 minutes or until tender.
- 6Use 8 slices for this amount of sauce.
- 8In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
- 9Heat on medium heat until piping hot.
- 10Do not boil. Be sure jelly is melted.
- 11Arrange 2 eggplant slices on each of 4 plates.
- 12Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
- 13Place plates in oven, just to melt cheese.
- 14Serve immediately.
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Nutritional Facts for Olive Garden Eggplant (Aubergine) Parmigiana
Serving Size: 1 (272 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 197.8
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 3.8 g
- Cholesterol 22.8 mg
- Sodium 426.4 mg
- Total Carbohydrate 28.4 g
- Dietary Fiber 5.1 g
- Sugars 17.5 g
- Protein 8.5 g
The following items or measurements are not included:
spaghetti sauce with meat