Olive garden eggplant parmigiana calories there are 1060 calories in a eggplant parmigiana from olive garden. Quickly brown slices in hot oil dusting each side generously with seasoned salt and the parmesan cheese.
Using some extra virgin olive oil oil a baking sheet.
Olive garden eggplant parm. Healthy baked eggplant parmesan. Slice each eggplant into 6 pieces about 1 to 1 1 2 inches thick. Remove from skillet and place in a baking pan heavily greased with olive oil.
Now that the eggplant is cooked remove it from the oven and sprinkle lightly with mozzarella cheese and freshly grated parmesan cheese then place it back into the oven for 2 3 minutes or just long enough for the cheese to melt. Parmesan egg mozzarella eggplant olive oil marinara olive oil and 4 more. Hand breaded eggplant lightly fried and topped with marinara and melted mozzarella.
Olive garden eggplant parmesan recipes. Saute in clarified butter until golden on each side. Choose soup or salad included with your entree all entrées include 2 breadsticks.
All entrées include 2 breadsticks. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake about 20 25 minutes or until tender.
Remove the eggplants from the oven. Served with a side of spaghetti. 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.
This recipe yields 4 servings. Famous house salad dressing on the side famous house salad dressing on the side remove from salad. Served with a side of spaghetti.
Olive garden eggplant parmigiana nutrition facts. Place the coated eggplant slice on a rack and allow to dry for at least an hour. Arrange 2 eggplant slices on each of 4 plates.
Marinara sauce egg whites kosher salt parmesan cheese mozzarella cheese and 3 more. Most of those calories come from fat 46 and carbohydrates 43. Lightly season each disk with salt and pepper and place on the oiled sheet.
Hand breaded eggplant lightly fried and topped with marinara and melted mozzarella. Moisten eggplant slices and coat lightly in flour. Bake the eggplant at 450 degrees f until the slices begin turning deep brown on top about 12 15 minutes.
Place plates in 375 degree oven just to melt cheese and serve promptly. Cover each slice of cooked coated eggplant with as much mozzarella as needed. Cover each with 1 slice of mozzarella.
Sheet pan eggplant parmesan yummly. Ladle sauce over all not to cover completely.