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

An Olive Garden Copycat Recipe

To See ALL of Our Olive Garden Copycat Recipes – Click HERE

To See ALL of Our Italian Restaurant Copycat Recipes – Click HERE

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Print Pin Recipe

Olive Garden Eggplant Parmigiana 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.

Prep Time25 minutes mins

Active Time30 minutes mins

Total Time55 minutes mins

Course: Lunch, Main Course

Cuisine: Italian

Keyword: Olive Garden

Yield: 4 Servings

Ingredients

• Oil to fry
• 1/2 cup Milk or Water
• 1/2 cup All-Purpose Flour as needed
• 1 Eggplant peeled and cut into 1/4-inch slices
• Seasoned Salt to taste
• One 1 pound jar Meat-Flavored Pasta Sauce or 1 pound Homemade Pasta Sauce
• 1/4 cup Grape Jelly store bought or homemade
• One 14-ounce can Sliced-Style Stewed Tomatoes
• 8 slices Mozzarella Cheese
• 1 cup shredded Parmesan Cheese

Instructions

Eggplant

• Preheat oven to 375°F.
• Pour milk or water in a large shallow bowl.
• Place flour in another large shallow bowl.
• Pour enough oil into a large skillet to cover the bottom about 1/4-inch high. Place over medium heat and warm.
• Dip eggplant in milk or water to moisten.
• Move to flour bowl and press each side in flour to lightly coat. Place floured eggplant slices on a plate. Continue until all slices are done.
• Raise heat under oil to medium high.
• Place slices, a few at a time, in hot oil and quickly cook to fork tender and golden brown, turning to brown both sides. Remove to a paper towel-covered plate to drain and dust each side generously with seasoned salt. Repeat until all slices are browned.
• Transfer browned slices to jelly roll pan.
• Cover loosely with foil. Place in preheated oven and bake about 20 to 25 minutes or until tender.

Sauce (Cook while eggplant is in the oven)

• In a medium cooking pot, add pasta sauce, jelly and tomatoes that have been broken up with a fork.
• Place over medium heat and cook until piping hot. Do not boil. Be sure jelly is melted.

Plating

• Remove eggplant from oven, but do not turn oven off.
• Arrange two slices eggplant on each of 4 oven-proof plates.
• Cover each slice with one slice of mozzarella cheese.
• Ladle sauce over top.
• Sprinkle Parmesan cheese over top, to taste.
• Place plates in still hot oven. Heat just until the cheeses are melted.
• Carefully remove from oven and serve promptly (Be sure to warn you guests that the plates are hot like they do at Olive Garden).

Olive Garden Eggplant Parmigiana

An Olive Garden Copycat Recipe

 

To See ALL of Our Olive Garden Copycat Recipes - Click HERE

To See ALL of Our Italian Restaurant Copycat Recipes - Click HERE

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Photo of “Eggplant Parmesan @ Olive Gardens” is by Shruti Rathnagiriswaran and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Shruti. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.