Olive Garden Eggplant Parmigiana Recipe Secret Copycat Restaurant Recipes

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Jump to Recipe Make our Olive Garden Eggplant Parmigiana Recipe at home. With our Secret Restaurant Recipe your Eggplant Parmigiana will taste just like Olive Garden's. Lightly Breaded Eggplant, Fried and topped with Marinara Sauce, Mozzarella and Parmesan Cheeses. Photo by Shruti Rathnagiriswaran Olive Garden Eggplant Parmigiana

Olive Garden Eggplant Parmigiana

How to Bake Eggplant for Eggplant Parm: Preheat Oven to 375˚F. Grease 2 baking sheets. Set up 3 rimmed dishes in this order: In the first one, stir together 3/4 cup flour, 1 tsp salt and 1/2 tsp pepper. In the second, beat 3 large eggs. In the third combine 1 1/2 cups panko crumbs and 1/2 cup grated parmesan.

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Step 1. Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees. Step 2.

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recipes October 2016 Issue BA's Best Eggplant Parmesan By Claire Saffitz December 9, 2022 4.6 ( 186) Read Reviews Photo by Alex Lau Active Time 1 hour Total Time 4 hours 30 minutes The mantra.

Healthy Baked Eggplant Parmesan Recipe

Cook: 1 hr 45 mins Total: 2 hrs 30 mins Serves: 6 people Ingredients extra-virgin olive oil 2 large eggplants, about 2 pounds salt and pepper 2 cups tomato sauce 1 bunch fresh basil leaves, chiffonade 1 lb fresh mozzarella, sliced ⅛-inch thick ½ cup parmigiano-reggiano, freshly grated ¼ cup fresh bread crumbs, lightly toasted under broiler

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Lay the eggplant on a flat surface or cooling rack, sprinkle both sides with salt, and let it sit for 20 minutes. Then pat dry to remove as much moisture as you can. I have skipped this step in the past. It's fine if you want to save time. You will just get a crispier and more even fry, and the eggplant will be better seasoned.

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Preheat the oven to 450 degrees F. Using some extra-virgin olive oil, oil a baking sheet. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes.

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Add 1 teaspoon of dried oregano or 2 teaspoons of chopped fresh oregano. Add 1/2 teaspoon of red pepper flakes or more to taste. Make-Ahead Tips for Eggplant Parmesan

Eggplant Parmesan Recipe

1 large eggplant Flour, for dusting 1 egg 1 / 2 pound shredded mozzarella cheese 1 3 / 4 cup milk

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Tomato Sauce. The eggplant gets its flavor and moisture from the tomato sauce. Try to choose a tomato sauce that doesn't include any sugar or other additives. Parmesan Cheese. The dish is elevated by the inclusion of Parmesan Cheese. To get the finest results, use good-quality parmesan cheese. Mozzarella Cheese.

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Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano.

Olive Garden Eggplant Parmigiana Recipe Secret Copycat Restaurant Recipes

Let me clarify. In Italy, true eggplant Parmesan (Melanzane alla Parmigiana) is breading-free. Apparently, we Americans decided to coat our eggplant in egg wash and breading. Another shocker? Italians don't pour any cream into their fettuccine Alfredo! Let's now turn to give a collective eye roll at Olive Garden.

Baked Eggplant Parmesan Recipe Saving Room for Dessert

1 1/2 to 2 cups split breadcrumbs. 1 1/4 cup parmesan cheese, shredded, divided. 1 cup flour (all-purpose). 4 big beaten eggs (more if needed). 1/4 cup extra virgin olive oil, plus a little extra to grease the sheet pans. 1 1/2 lb (227 g) fresh mozzarella cheese, 1/4-in (0.64-cm) slices. 2 1/4 lb (113 g) eggplant globe.

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Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves. Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan. Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking).

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Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400°F. In a 10×14×2-inch ceramic baking dish, spread 1/3 of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat.

The Olive Garden Eggplant Parmesan Recipe [Check Sheet] The Proud Italian

Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil. Assemble the eggplant parmesan casserole.