One of my all time favorite dishes from one of my all time favorite restaurants, The Olive Garden, is Eggplant Parmigiana. The closest OG is an hour away from me in Springfield, Il. Needless to say, I don't get there very often :( I decided if I can't go to the eggplant, I will bring the eggplant to me!
This was my first attempt making this dish and I must say I was quite pleased with it...watch out Olive Garden! lol I thought at first it was going to be complicated to make, but it actually turned out quite easy.
First, I sliced my eggplant into to about 1/4 inch slices and then soaked in salt water for about 20 minutes. After their salt bath, I rinsed off the eggplant. While the eggplant were soaking, I prepped my coating for it. For the coating I used plain breadcrumbs which I spiced up with some garlic salt and italian seasoning, and an egg/milk wash. I double coated each one to ensure the eggplant would be nice and crunchy. I tossed the double coated eggplant in the the oven and cooked until nice and crispy. I then added some pasta sauce and mozzarella cheese to each one and back in the oven they went until the sauce was bubbly and the cheese was melty. I served the eggplant with a side of pasta and sauce, just like the Olive Garden!
You can use your favorite kind of spaghetti sauce. If you are really feeling energetic, you could even make your own sauce. I would suggest if you make your own sauce though to start that much earlier in the day or your eggplant will get soggy waiting for all those Romas to simmer!
Suggested sides: Garlic bread and/or Salad!
Bon Appetite!
Jamie :)
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