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    You are in: Home / Italian / Olive Garden Eggplant (Aubergine) Parmigiana Recipe
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    Olive Garden Eggplant (Aubergine) Parmigiana

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Manami's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven 375°F.
    2. 2
      Moisten eggplant slices and coat lightly in flour.
    3. 3
      Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
    4. 4
      When fork tender and golden brown transfer to jelly roll pan.
    5. 5
      Cover loosely with foil and bake about 20-25 minutes or until tender.
    6. 6
      Use 8 slices for this amount of sauce.
    7. 7
      Sauce:.
    8. 8
      In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
    9. 9
      Heat on medium heat until piping hot.
    10. 10
      Do not boil. Be sure jelly is melted.
    11. 11
      Arrange 2 eggplant slices on each of 4 plates.
    12. 12
      Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
    13. 13
      Place plates in oven, just to melt cheese.
    14. 14
      Serve immediately.

    Ratings & Reviews:

    • on May 05, 2011

      55

      I have always loved eggplants. Took a few years to convince the family to love them. This is a good recipe, however, I've never thought about the jelly, now I know why. When people wants a sweet taste in the food, I add jus a pinch at the end of cooking, so not to be to sweet.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2008

      45

      We loved this recipe and I will make it again, but I will probably cut down on the grape jelly because we found the sauce a bit too sweet. It's similar to The Olive Garden's Eggplant Parmigiana, but not quite as good. Worth making though if you enjoy the restaurant's version.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2007

      45

      I'm not a big eggplant fan so I can't give this 5 stars but the sauce was soooooo yummy. My kids and their friends liked this recipe so it must be good!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    31%
    Total Fat 6.8 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 22.8 mg
    7%
    Sodium 426.4 mg
    17%
    Total Carbohydrate 28.4 g
    9%
    Dietary Fiber 5.1 g
    20%
    Sugars 17.5 g
    70%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    spaghetti sauce with meat

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