Olive Garden Eggplant (Aubergine) Parmigiana

READY IN: 40mins
Recipe by Manami

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.

Top Review by august26

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.

Ingredients Nutrition

Directions

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

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