Food & Drink Magazine

Olive Garden Eggplant Parmigiana

By Steve @hli_steve

I don`t know what you guys think about this lovely classic Eggplant Parmigiana recipe but I still remember when I was a kid and mom use to make this almost every Sunday afternoon. Now I have tried it many time to make it just like mom but I am just missing a simple and vital ingredient. I don`t know if this can be called a healthy lunch ideas recipe because it has cheese in it, but it just tastes divine. I would really appreciated if you guys can leave a word or two at the end and share your classic Eggplant Parmigiana so I can try and improvise my recipe and see which ingredient has been missed out. I know not many people like Eggplant so they won`t enjoy this classic Eggplant Parmigiana recipe but honestly once your try it you won`t stop eating any-ways enjoy it!


  • 2 Eggplants; peel; slice 1/4″ circles
  • Flour
  • Oil
  • Seasoned salt
  • 1 lb. jar meat-flavored Prego
  • 1/4 cup grape jelly
  • 14 oz. can sliced-style stewed tomatoes
  • 1/2 lb. shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  1. Moisten eggplant (milk) and coat lightly in flour.
  2. Quickly brown slices in hot oil, dusting each side generously with seasoned salt.
  3. When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
  4. Cover loosely with foil and bake at 375 F. about 20 to 25 minutes or until tender.


  1. Combine sauce, jelly and tomatoes that have been broken up with a fork.
  2. Heat on medium until hot, but do not boil.
  3. Spread mozzarella cheese over eggplant, then add sauce.
  4. Top with parmesan cheese and return to oven for 5-10 minutes to melt mozzarella.
  5. Serve immediately.



Olive Garden Eggplant Parmigiana

Photo by: The Marmot

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