The Olive Garden Eggplant Parmigiana Recipe is a great choice if you want to recreate a restaurant-quality meal at home. Eggplant, marinara sauce, and mozzarella cheese are piled and baked to create this classic Italian meal. It’s a tasty, vegan-friendly recipe that everyone can enjoy, so it’s guaranteed to be a big success at your next get-together.

Why You’ll Love This Recipe

• Delicious Flavor. It’s no surprise that the savory tastes of eggplant, tomato sauce, parmesan cheese, and fresh herbs come together in a dish as delicious as Eggplant Parmigiana. A warm and satisfying lunch may be made using these components, and it will be enjoyed by everybody.
• Healthy Option. If you’re searching for a lighter version of a classic comfort dish, Eggplant Parmigiana is a perfect choice. Eggplant is low in fat and cholesterol and is a rich source of several vitamins and minerals. It’s an excellent option for folks on a diet because it has protein and fiber.
• Super Simple To Prepare. Making Eggplant Parmigiana doesn’t take a lot of time or skill. It’s convenient for those hectic weeknights since it can be made ahead of time and stored in the fridge.

Olive Garden Eggplant Parmigiana Ingredients

• Eggplant. This dish’s major component is eggplant. It serves as a foundation for the dish and can be cut into thin rounds or cubes. Pick an eggplant that is solid, glossy, and free of bruises and discoloration for the best results.
• Tomato Sauce. The eggplant gets its flavor and moisture from the tomato sauce. Try to choose a tomato sauce that doesn’t include any sugar or other additives.
• Parmesan Cheese. The dish is elevated by the inclusion of Parmesan Cheese. To get the finest results, use good-quality parmesan cheese.
• Mozzarella Cheese. Mozzarella cheese is sprinkled over top to provide taste and creaminess. Use fresh mozzarella cheese that melts readily and has a mild flavor.
• Fresh Basil. The recipe is given a vivid, herbal taste thanks to the use of fresh basil. If you can get your hands on some fresh basil, use it instead of dried.
• Garlic. The use of garlic boosts the dish’s taste. When possible, try to get your hands on some fresh garlic.
• Olive Oil. The dish’s mild, fruity taste comes from the olive oil used to fry the eggplant. For the finest outcomes, use high-quality extra virgin olive oil.
• Salt And Pepper. This meal is seasoned with salt and pepper. Try the dish as you go and season it as you see fit.

Is Eggplant Parmigiana Healthy?

It all depends on the recipe, but Eggplant Parmigiana is generally a nutritious dish that can easily exceed the recommended daily allowance for fat and calories. Typically, eggplant is sliced and cooked in oil before being stacked with tomato sauce and cheese in a classic dish. This causes an increase in both the fat and calorie content of the food.

If you’re looking for a lighter alternative to frying the eggplant, baking is a great option. The amount of fat and calories in the dish will plummet as a result. To further reduce the fat content of the meal, you may substitute low-fat or vegan cheese.

Is Eggplant Parmigiana Vegan?

As delicious as Eggplant Parmigiana is, it is not suitable for vegans. A lot of tried-and-true recipes call on cheese and eggs, both of which are off-limits to vegans. However, Eggplant Parmigiana may be adapted to be vegan with only a few changes. Vegan egg replacers like flaxseed flour or mashed bananas may be used in lieu of eggs, and vegan cheeses like vegan mozzarella can be substituted for traditional eggs.

What Type Of Eggplant Works Best For Parmigiana?

Melanzana eggplant, a traditional Italian cultivar, is ideal for this dish. The skin of this eggplant variety is glossy dark purple, and it is long and thin. Due to its subtle sweetness and mildness, it is perfect for use in Eggplant Parmigiana. You can use a huge globe eggplant or another sort of eggplant if this one is unavailable.

How To Make Olive Garden Eggplant Parmigiana

• Prepare the oven to 375 degrees F.
• Combine the sliced eggplant, olive oil, garlic, and seasonings such as salt and pepper in a large bowl. To ensure a uniform distribution of ingredients, mix thoroughly.
• Arrange the slices of eggplant in a single layer on a baking sheet. Bake for 15 minutes in an oven that has been preheated.
• After removing the eggplant from the oven, coat it in tomato sauce and return it to the oven. On top, sprinkle some grated Parmesan cheese and shredded mozzarella cheese.
• Place the baking sheet back in the oven and continue baking for another 15 minutes, or until the cheese is melted and bubbling.
• Serve hot, with fresh basil that has been chopped and sprinkled on top. Enjoy!

What To Serve With Eggplant Parmigiana?

• Mediterranean Salad. Salads like this one, which is both nutritious and visually appealing, are excellent first courses. Greens, tomatoes, cucumbers, onions, olives, feta cheese, and a light vinaigrette dressing make up this salad.
• Garlic Bread. Eggplant parmigiana pairs wonderfully with toasted, crunchy, buttery garlic bread. You can take it to the next level by topping it with some freshly chopped parsley or oregano.
• Roasted Potatoes. In addition to the eggplant Parmesan, roasted potatoes are a typical accompaniment. The potatoes may be made in a flash by tossing them in oil, salt, and pepper before being baked in a hot oven.
• Sauteed Spinach. To round up a healthy and satisfying lunch, try adding some sauteed spinach. Prepare your preferred greens by sautéing them in a pan with some garlic, olive oil, and salt.
• Roasted Vegetables. In my opinion, eggplant parmigiana tastes best when served with roasted veggies. Pick your preferred veggies from a wide variety, including zucchini, bell peppers, mushrooms, and more.
• Spaghetti. Spaghetti, that staple of Italian cuisine, is a wonderful way to round up a meal. Spaghetti is ready when you mix it with tomato sauce and Parmesan.

Recipe Variations

• Caper And Olive Eggplant Parmesan. Baked eggplant slices layered with marinara sauce, olives, capers, and Parmesan.
• Parmigiana With Eggplant, Mushrooms, And Ricotta. Baked until bubbling, this dish consists of layers of eggplant slices topped with sautéed mushrooms, ricotta cheese, and mozzarella cheese.
• Eggplant Parmigiana With Spinach And Artichokes. In a baking dish, layer eggplant slices with marinara sauce, spinach, artichoke hearts, and mozzarella cheese. Bake until the cheese is melted and the eggplant is golden brown.
• Parmigiana Eggplant With Roasted Red Peppers And Feta. In a baking dish, arrange eggplant slices, marinara sauce, roasted red peppers, feta cheese, and Parmesan cheese in layers.
• Eggplant Parmigiana With Arugula And Pesto. Arrange eggplant slices in a baking dish, then spread with pesto, top with arugula and mozzarella cheese, and bake until the cheese is melted and the eggplant is golden.

How To Store Eggplant Parmigiana?

• In The Fridge. You may keep eggplant parmigiana in the fridge for up to 5 days if you put it in an airtight container. Make sure the dish is totally cold before putting it away. Wrap any leftover food firmly in plastic or foil to prevent air from spoiling the meal.
• In The Freezer. You may keep eggplant parmigiana in the freezer for up to three months. Make sure the dish has cooled to room temperature before placing it in the freezer. Pack the dish into an airtight container suitable for freezing, such as plastic wrap or foil.
• To Reheat. You may warm up some leftover eggplant parmigiana in the oven, the microwave, or even on the stove. Put the dish on a baking sheet and reheat it in a preheated oven at 350 degrees. Put it in the oven for about 15 minutes or until it’s hot. The meal may be reheated in the microwave in a microwave-safe container for two to three minutes. Reheat the dish for two to three minutes in a pan over medium heat, or until hot throughout.

Olive Garden Eggplant Parmigiana Nutrition Facts

Amount Per Serving

• Calories 1060
• Total Fat 54g
• Saturated Fat 12g
• Cholesterol 45mg
• Sodium 1990mg
• Total Carbohydrate 113g
• Dietary Fiber 11g
• Sugars 23g
• Protein 30g