Olive Garden Eggplant Parmigiana Recipe
In this blog, i will share with you a olive garden eggplant parmigiana recipe that is extremely delicious.
Ingredients
- Extra-virgin olive oil
- 2 large eggplant (approx 2 pounds)
- 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 Parmigiano-Reggiano (freshly grated)
- 1/4 cup fresh bread crumbs (lightly toasted under broiler)
- Salt and pepper (to taste)
Basic tomato sauce:
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion (1/4-inch dice)
- 4 garlic cloves (peeled and thinly sliced)
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot (finely grated)
- 2 (28-ounce) cans peeled whole tomatoes (crushed by hand and juices reserved)
- Salt (to taste)
Instructions
For The Tomato Sauce
- Heat the olive oil in a 3-quart saucepan over medium heat. Cook the onion and garlic for about 8 to 10 minutes or until soft and golden brown.
- Stir in the thyme and carrot and cook for about 5 minutes more, until the carrot is quite soft.
- Add the tomatoes and juice and bring to a boil, stirring frequently. Reduce the heat to a simmer and simmer for 30 minutes until the mixture is thick like hot cereal.
- Add salt to taste. You can store this sauce in the refrigerator for up to 1 week or in the freezer for up to 6 months.
For The Eggplant Parmigiana
- Preheat the oven to 450 degrees Fahrenheit. Prepare a baking sheet by rubbing it with extra-virgin olive oil.
- Take each eggplant and slice it into 6 pieces about an inch thick. Place each disk on the oiled sheet and season lightly with salt and pepper.
- Bake the eggplant slices for 12-15 minutes at 450 degrees F until they turn deep brown.
- Take the eggplants out of the oven. Cool the slices on a plate after removing them from the baking sheet.
- Heat the oven to 350 degrees Fahrenheit. Place the four largest eggplant slices evenly apart in an 8 by 12-inch brownie pan.
- Spread 1/4 cup tomato sauce over each slice and sprinkle with basil. Over each slice, place a slice of mozzarella and sprinkle 1 teaspoon of grated Parmigiano-Reggiano.
- Over each disk, place a small slice of eggplant and repeat with tomato sauce, basil, and both cheeses. Once all the ingredients have been layered, repeat the process.
- Toast the bread crumbs and sprinkle them over the top of the eggplant dish. Bake uncovered for about 20 minutes, until the cheese melts and the top turns light brown.serve right away.
Nutrition
Calories: 474kcal