What is Eggplant Parmesan?
The Olive Garden eggplant parmesan recipe is one you will love to have. But what is eggplant parmesan? It is one of those beautiful Italian comfort dishes, a layered casserole similar to lasagna but made with globe eggplant pieces instead of noodles.
When cooking eggplant, especially firm globe eggplants, keep in mind that not only do they retain moisture, but they also absorb oil like a sponge. As a result, if you’re not careful, you can wind up with something mushy and greasy. Read on to find out more about the eggplant parmesan Olive Garden recipe.
The Olive Garden Eggplant Parmigiana Calories
The Olive Garden eggplant parmigiana is a fantastic spin on the time-honored Italian classic. You cover it with your favorite marinara sauce and mozzarella after topping with Parmesan cheese and bake until crispy and golden brown. This delicious recipe will motivate you to skip the restaurant this week and spend more time with your family at home.
You can make this delicious Olive Garden eggplant recipe from scratch by yourself and your family and serve it with whatever side dishes you prefer. It’s delicious with a simple side salad and a cup of soup, but the options are endless.
The Olive Garden Eggplant Parmigiana contains 1060 calories. Fat (46 percent) and carbs (43 percent). All these account for the majority of those calories.
Is Eggplant Parmesan Gluten-Free?
The eggplant parmesan is gluten-free. It is as rich, cheesy, and delicious as any gluten-containing version. Even better, because the eggplant is roasted rather than fried, it requires less effort and creates less mess. The result is a rich eggplant taste baked with homemade marinara and two kinds of cheese till bubbling and golden brown.
This eggplant Parmesan is not only gluten-free, but it’s one of the easiest dishes you’ll ever prepare. Why? There are no bread crumbs or frying, so the meal has a concentrated flavor.
Eggplant Parmesan Ingredients
- 2 (28-oz) (794-g) cans whole peeled tomatoes, diced (ideally San Marzano), with liquids reserved, or crushed tomatoes.
- 1/2 cup fresh basil, freshly chopped, and kosher salt, packed.
- Black pepper, freshly ground, to taste.
- 1 1/2 to 2 cups split breadcrumbs.
- 1 1/4 cup parmesan cheese, shredded, divided.
- 1 cup flour (all-purpose).
- 4 big beaten eggs (more if needed).
- 1/4 cup extra virgin olive oil, plus a little extra to grease the sheet pans.
- 1 1/2 lb (227 g) fresh mozzarella cheese, 1/4-in (0.64-cm) slices.
- 2 1/4 lb (113 g) eggplant globe.
- 1 tsp. salt (kosher).
- 1 tbsp olive oil (extra virgin).
- 2 garlic cloves, minced.
The Olive Garden Eggplant Parmesan Recipe
Prep time: 120 minutes
Cook time: 30 minutes
Nutritional Facts/Info Per Serving in total
- Total fat: 1 oz (28 g)
- Calories 474
- Trans fat 0 oz (0 g)
- Saturated fat 0.4 oz (11 g)
- Unsaturated fat 0.5 oz (15 g)
- Sodium (1133 mg)
- Cholesterol (56 mg)
- Fiber 0.3 oz (8 g)
- Carbohydrates 1.4 oz (39 g)
- Sugar 0.6 oz (17 g)
- Protein 0.6 oz (17 g)
- Extra-virgin olive oil
- 2 large eggplants (about 32 oz) (907 g)
- Seasoning with salt and pepper
- 2 cups tomato sauce, basic
- 1 chiffonade of fresh basil leaves
- 16 oz (454 g) fresh mozzarella, 1/8-in (0.64 cm) thickly sliced
- 1/2 cup Parmigiano Reggiano cheese, grated
- 1/4 cup freshly toasted bread crumbs
- Basic tomato sauce
- 1/4 cup extra-virgin olive oil
- 1 quarter-in (1.9 -m) diced Spanish onion
- 4 peeled and finely sliced garlic cloves
- 1 tablespoon dried thyme leaves or three tablespoons chopped fresh thyme leaves.
- 1 finely grated medium carrot
- 2 (28-oz) (794-g) cans whole peeled tomatoes, smashed by hand, liquids set aside
- Preheat the oven to 450 °F (232 °C).
- Oil a baking sheet with extra-virgin olive oil.
- Each eggplant should get cut into six slices 1 to 1 1/2 in (2.54 to 3.8 cm) thick. Season each disk lightly with salt and pepper before placing it on the oiled baking sheet. Bake the eggplant slices at 450 °F (232 °C) for 12 to15 minutes, or until the tops begin to turn a rich brown color. Take the eggplants out of the oven and set them aside. Place the slices on a dish to cool after removing them from the oven sheet.
- Reduce the oven temperature to 350 °F (177 °C). Place the four large eggplant slices evenly spaced apart in an eight by 12-in (30.5-cm) brownie pan. Spread 1/4 cup tomato sauce over each slice and top with a teaspoon of basil. Place a piece of mozzarella over each and sprinkle one teaspoon of grated Parmigiano. Place the smaller eggplant slices on top of each disk, then top with tomato sauce, basil, and the two kinds of cheese. Continue layering until you have utilized all of the ingredients.
- Sprinkle the toasted bread crumbs on top of the eggplant dish and bake uncovered for 20 minutes, or until the cheese has melted and the tops have turned light brown. Serve immediately.
- Heat the olive oil in a 3-qt (3.8-l) pot over medium heat. Cook, occasionally stirring, until the onion and garlic are tender and golden brown, about eight to ten minutes. Cook for five minutes longer with the thyme and carrot until the carrot is tender.
- Bring the tomatoes and juice to a boil, stirring often. Reduce the heat to low and cook for 30 minutes, or until the sauce is thick. Serve with a pinch of salt. This sauce can be kept in the refrigerator for a week or frozen for six months.
Certain meals move you to specific memories or places in your life, and this Olive Garden Eggplant Parmigiana is one of them. With the above recipe, you can enjoy this meal at home. Why don’t you try it?
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