Eggplant Parmigiana Olive Garden Recipe

1 can sliced style stewed tomaotes 14 oz 4 slices mozzarella cheese.

Eggplant parmigiana olive garden recipe. Eggplant parmesan simply recipes kosher salt breadcrumbs olive oil grated parmesan cheese fresh basil and 9 more eggplant parmesan the pudge factor freshly ground black pepper kosher salt shredded mozzarella cheese and 14 more. Cover loosely with foil and bake at 375f about 20 to 25 minutes or until tender. Moisten eggplant slices and coat lightly in flour. Healthy baked eggplant parmesan place the copy cat olive garden eggplant parmigiana into the preheated oven and bake at 375f for 20 minutes or until the eggplant slices are golden brown crispy and the eggplant is fork tender.

When fork tender and golden brown transfer to jelly roll pan. Moisten eggplant slices and coat lightly in flour. Fry eggplant in small batches approx. Quickly brown slices in hot oil dusting each side generously with seasoned salt.

Ingredients 1 large eggplant flour for dusting 1 egg 1 2 pound shredded mozzarella cheese 1 3 4 cup milk 1 tablespoon clarified butter 2 teaspoons olive oil 1 jar marinara sauce 1 cup dry bread crumbs 3 4 cup parmesan cheese. Cut into 1 4 thick slices. Preheat the oven to 450 degrees f. Quickly brown slices in hot oil dusting each side generously with seasoned salt and the parmesan cheese.

Copycat olive garden eggplant parmigiana. 10 delivery fee up to 500 then 5 for every dollar thereafter. Flour for dusting. Garnish with fresh parsley chopped.

Minimum of 49 of items needed to qualify for delivery. Lightly season each disk with salt and pepper and place on the oiled sheet. Cover loosely with foil and bake at 375 degrees for about 20 to 25 minutes or until tender. Cover loosely with foil and bake about 20 25 minutes or until tender.

Seasoned salt to taste. Quickly brown slices in hot oil dusting each side generously with seasoned salt. Top fried eggplant with marinara sauce and mozzarella cheese and broil in the oven to melt the cheese. Slice each eggplant into 6 pieces about 1 to 1 1 2 inches thick.

1 jar prego meat flavored sauce 16 oz 1 4 cup grape jelly. Oil for frying. When fork tender and golden brown transfer to jelly roll pan. 4 slices per batch depending on the size of the pan for about 2 minutes per side or until golden brown.

Moisten eggplant and coat lightly in flour. When fork tender and golden brown transfer to jelly roll pan.