Name: Olive Garden Eggplant Parmigiana (Copycat) Recipe
Prep time: 45 min
Cook time: 1 h 45 min
Yield: 6
Cuisine: Italian
Ingredients: extra-virgin olive oil; 2 large eggplants; salt and pepper; 2 cups tomato sauce; 1 bunch fresh basil leaves; 1 lb fresh mozzarella; ½ cup parmigiano-reggiano; ¼ cup fresh bread crumbs; ¼ cup extra-virgin olive oil; 1 spanish onion; 4 garlic cloves; 3 tbsp fresh thyme leaves; ½ medium carrot; 28 oz whole tomatoes; salt

How To Make Olive Garden Eggplant Parmigiana (Copycat)

Serve up this Olive Garden eggplant parmigiana recipe. Baked eggplants with slices of gooey mozzarella and served with a savory tomato sauce for a light and easy dinner.

Prep: 45 mins

Cook: 1 hr 45 mins

Total: 2 hrs 30 mins

Serves:

Ingredients

extra-virgin olive oil
2 large eggplants, about 2 pounds
salt and pepper
2 cups tomato sauce
1 bunch fresh basil leaves, chiffonade
1 lb fresh mozzarella, sliced ⅛-inch thick
½ cup parmigiano-reggiano, freshly grated
¼ cup fresh bread crumbs, lightly toasted under broiler

Tomato Sauce:

¼ cup extra-virgin olive oil
1 spanish onion, ¼-inch dice
4 garlic cloves, peeled and thinly sliced
3 tbsp fresh thyme leaves, chopped or 1 tbsp dried
½ medium carrot, finely grated
28 oz whole tomatoes, (2 cans), peeled, crushed by hand and juices reserved
salt

Instructions

Preheat the oven to 450 degrees F. Apply oil to a baking sheet.
Cut each eggplant into 6 discs 1 to 1½ inches thick. Season each disk with salt and pepper and place on the oiled sheet.
Bake the eggplant at 450 degrees F for 12 to 15 minutes or until the tops become deep brown. Remove the eggplants from the oven and transfer them to a plate and let cool.
Lower oven temperature to 350 degrees F. In an 8x12 inch brownie pan, place the eggplants with even spaces apart. Spread ¼ cup tomato sauce and sprinkle with 1 tsp of basil. Place a slice of mozzarella on each and sprinkle with grated Parmigiano.
Sprinkle each eggplant with bread crumbs and bake for 20 minutes or until cheese melts and turns light brown.

Tomato Sauce:

In a 3 quart saucepan, heat olive oil over medium heat. Saute onion and garlic for 8 to 10 minutes or until soft and golden brown. Add thyme and carrots and cook for 5 minutes or until carrot is soft. Add tomatoes and juice. Bring to a boil and stir regularly.
Lower heat and simmer for 30 minutes until thick. Season with salt.