You'll like the Olive Garden recipe for eggplant parmigiana. But what precisely is eggplant parmigiana? It is one of those beautifully comfortable Italian recipes that is stacked and resembles lasagna but uses globe eggplant in place of the lasagna's traditional pasta. It's crucial to keep in mind while cooking eggplant, particularly solid globe eggplants since they not only retain moisture but also soak up oil like a sponge. As a consequence, if you are careless, your results might be mushy and oily. Learn more about the Olive Garden's eggplant parmesan dinner by reading on. 
Calories in Olive Garden's Eggplant Parmigiana The Olive Garden's eggplant parmigiana is a fantastic recreation of a traditional Italian dish. The pizza is topped with Parmesan, then marinara sauce, and mozzarella, then cooked till golden and crisp. This delectable meal will motivate you to have dinner at home with your family more often this week rather than going out. You may make this delicious eggplant recipe from scratch with your family and serve it with whatever side dishes you choose. It goes well with a simple side salad and a cup of soup, but there are many more possibilities. Olive Garden's Eggplant Parmigiana contains 1060 calories. Fat (46%), and carbohydrates (46%). (43 percent). All of them supply the bulk of these calories. Can I get gluten-free eggplant parmesan? There is no gluten in the eggplant parmesan. It is just as cheesy, rich, and delectable as any gluten-free substitute. Even better, since the eggplant is roasted rather than fried, cooking time and cleaning are reduced. The end result is an entree with a strong eggplant flavor that has been roasted till golden brown and is bubbling with homemade marinara and two kinds of cheese. One of the simplest meals you will ever make is this gluten-free eggplant parmesan. Why? The taste is enhanced by the lack of frying and bread crumbs. 
Eggplant Parmesan ingredients
- Ideally San Marzano, two (28-ounce) (794-gram) cans of whole, peeled, chopped tomatoes, saving the juices
- kosher salt and 1/2 cup finely chopped fresh basil, packed
- To taste, freshly ground black pepper.
- 1.25 to 2 cups of divided breadcrumbs
- 1 1/4 cups shredded, divided parmesan cheese
- A gallon of flour (all-purpose).
- huge beaten eggs, four (more if needed).
- Extra virgin olive oil, 1/4 cup plus a little quantity to grease the baking sheets.
- Fresh mozzarella cheese, cut to a thickness of 0.64 millimeters, weighing 1 1/2 pounds (227 grams) (0.25 inches)
- 113-gram, two-quarter-pound eggplant globe
- 1 salt shakerful (kosher).
- Olive oil, 1 tbsp (extra virgin).
- 2 minced garlic cloves
Olive Garden's recipe for Eggplant Parmesan 120 minutes are needed for preparation. 30-minute preparation 
Facts and nutritional data per serving
- One gram of fat overall (28 g)
- 484.4 calories
- One ounce of trans fat (0 g)
- 4 grams of saturated fat (11 g)
- Unsaturated fat, 0.5 ounces (15 g)
- Sodium (1133 mg)
- cholesterol LDL (56 mg)
- 3 grams of fiber (8 g)
- Carbs: 1.4 oz (39 g)
- 6 grams of sugar (17 g)
- 6 ounces of protein (17 g)
Ingredients
- Cocoa butter (extra virgin)
- 2 big (approximately 32 ounce) eggplants (907 g)
- Use salt and pepper to taste to season.
- a serving of basic tomato sauce
- 1 chiffonade of fresh basil
- 1/8-inch-thick slices of fresh mozzarella, 16 ounces (454 grams) total (0.64 cm)
- Grated Parmigiano Reggiano, half a cup
- 1 spoonful of crunchy toast
- basic tomato sauce
- Extra virgin olive oil, 1 tablespoon
- diced 14-inch (1.9-m) Spanish onion
- 4 cloves of peeled, roughly chopped garlic
- 1 tablespoon of dried thyme, or three tablespoons of fresh thyme, chopped
- 1 medium carrot, finely grated
- 2 (28-ounce, 794-gram) cans of whole, peeled, and manually crushed tomatoes, with the liquids kept aside
- Salt
Instructions 450 degrees Fahrenheit needs to be the temperature of the oven (232 degrees Celsius). Extra virgin olive oil on a baking sheet. Slice each eggplant lengthwise into six pieces, each measuring 1 to 1-1/2 inches (2.54 to 3.8 centimeters) thick. Season each disk well with salt and pepper before putting it on the baking sheet. Bake the eggplant slices for 12 to 15 minutes, or until the tops are dark brown, at 450 degrees Fahrenheit (232 degrees Celsius). The eggplants should be removed from the oven and placed aside. After taking the slices out of the oven, place them on a plate to cool. Lower the oven's temperature to 350 degrees Fahrenheit (177 degrees Celsius). Four big eggplant slices should be distributed equally in a brownie pan that is eight by twelve inches (30.5 cm) in size. Add 1/4 cup tomato sauce and 1 teaspoon basil on the top of each slice. Over each, sprinkle a teaspoon of grated Parmigiano and a slice of mozzarella. The smaller eggplant slices, tomato sauce, basil, and both kinds of cheese should be sprinkled on top of each disk. Once all of the components have been utilized, keep stacking. Sprinkle some toasted bread crumbs on top of the eggplant dish. Bake the crumbs in the oven for 20 minutes, or until golden brown and the cheese has melted. Serve right away. Including tomato sauce In a 3-quart (3.8-liter) saucepan, the olive oil is warmed over medium heat. For approximately 8 to 10 minutes, or until the onion and garlic are soft and golden brown, cook while stirring occasionally. The carrot should be soft after another five minutes of cooking the thyme and carrot. Frequently stir the tomatoes and juice while you bring them to a boil. Simmer the sauce for a further 30 minutes, or until it has thickened, on low heat. Add a dash of salt before serving. If this sauce is kept chilled for a week, it may be kept for up to six months.