WHY YOU’LL LOVE THIS EGGPLANT ROLLATINI RECIPE

• Cozy, cheesy satisfaction of baked pasta without the heaviness.
  
• Hearty enough for a main but elegant enough for entertaining.
  
• Tender and creamy with an irresistible golden-brown melt.
  
• Customize it with herbs, veggies, or extra spice to suit your family.
  
• Make ahead and freezer-friendly.

Eggplant Rollatini

I mean, just look at that cheesy, saucy goodness. Eggplant Rollatini is like lasagna’s elegant cousin… all the creamy filling, bubbly sauce, and melty cheese without a single noodle in sight.

Honestly, who needs pasta when you’ve got silky eggplant slices hugging ricotta like a warm Italian embrace?

I love how the rolls look so fancy lined up in the pan, but they’re surprisingly simple to make. (Certainly faster than Nana’s eggplant parmesan!)

And that moment when you scoop it out and the cheese stretches just so? Swoon. This is the kind of dish that makes Tuesday night feel like a special occasion.

INGREDIENT NOTES

• Eggplant: Choose medium eggplants with smooth, shiny skin. Salting (“sweating”) removes excess moisture and bitterness. Slice evenly (a mandolin helps) so the rolls cook consistently.
  
• Ricotta: Use whole-milk ricotta for creaminess. Cottage cheese can be swapped, though the texture will be looser.
  
• Mozzarella & Parmesan: Freshly shredded cheeses melt better. Parmesan adds sharpness, while mozzarella brings the gooey melt factor.
  
• Egg: Helps bind the filling so it doesn’t leak.
  
• Fresh Herbs: Basil, parsley, and oregano add a burst of flavor. Dried herbs work if fresh aren’t available.
  
• Marinara: A good-quality marinara (like Rao’s) makes a difference here. Homemade is always welcome.
  
• Olive Oil: A light drizzle keeps the eggplant from drying out while roasting.

VARIATIONS

Veggie Boost: Add sautéed spinach to the ricotta filling for extra greens, but drain it really well.

Protein Packed: Mix in cooked ground turkey, chicken, or sausage.

Grilled Flavor: Grill eggplant slices instead of roasting for a smoky twist.

Zucchini Swap: Use thin zucchini slices in place of eggplant.

Pesto Lovers: Stir a spoonful of pesto into the ricotta mixture.

Colorful Kick: Add diced roasted red peppers to the eggplant rollatini filling.

Spicy Style: Sprinkle crushed red pepper flakes into the sauce.

Cheese Swap: Use provolone or fontina instead of mozzarella for a different melt.

SERVING SUGGESTIONS

• Italian Dinner: Pair with fresh pasta and a crisp panzanella for a classic spread.
  
• Plenty of Bread: Serve with a crusty loaf or homemade garlic bread to soak up extra sauce.
  
• Vegetarian Spread: Add roasted green beans, fingerling potatoes, or a parmesan risotto to the table for a hearty meal.
  
• Dinner Party: Garnish with fresh basil, serve family-style, and let guests scoop rollatini eggplant rolls straight from the pan.
  
• Holiday Side: Plate alongside roasted chicken or beef for an impressive Italian-inspired dinner.

ROLLATINI EGGPLANT RECIPE FAQ

I’ve been making this eggplant rollatini recipe since 2011, and it is one of those dishes that feels fancy but is secretly simple.

Nothing beats those recipes where technique does the heavy lifting. In this case, salting and roasting the eggplant keeps it tender and prevents sogginess.

Rolling the eggplant around the ricotta filling creates that beautiful layered effect without a single noodle.

It’s the science of surface area: more edges for sauce and cheese to cling to, which means more flavor in every bite.

This one’s elegant, comforting, and totally doable… even on a busy weeknight.

TOOLS NEEDED

• Mandolin Slicer or Sharp Knife: For even eggplant slices.
  
• Baking Sheets: For roasting the eggplant.
  
• Parchment Paper: Prevents sticking and makes cleanup easier.
  
• Mixing Bowl: To combine the ricotta filling.
  
• 9 x 13-inch Baking Dish: Fits all the rolls snugly for even baking.
  
• Measuring Cups & Spoons: For accuracy.
  
• Foil: To cover while baking.
  
• Wooden Spoon or Spatula: For mixing and spreading sauces and fillings.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Italian Recipes

Easy Italian Sheet Pan Chicken Thighs Recipe

Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video

Easy Italian Sausage Soup (30 Minute Recipe) with Video

Italian Stromboli

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Eggplant Rollatini

With every bite of Eggplant Rollatini, you get creamy cheese, rich tomato sauce, and silky eggplant wrapped up into one irresistible roll!

Course Main

Cuisine Italian

Method Oven

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 240cal

Author Donna Elick

Equipment

• baking sheet
• wire cooling rack
• medium bowl
• 9×13 baking dish

Ingredients

• 2 medium eggplants sliced lengthwise into 1/4-inch thick slices (about 14 slices)
• Coarse sea salt for sweating the eggplant
• 1 tablespoon extra virgin olive oil
• 1 (15-ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese divided (8 ounces)
• 1/2 cup shredded parmesan cheese 2 ounces
• 1 large egg
• 2 garlic cloves minced (about 2 teaspoons)
• 3 tablespoons fresh chopped herbs (basil, oregano, or parsley)
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt
• 2 1/2 cups marinara sauce
• Optional garnishes: additional herbs parmesan, or crushed red pepper flakes

Instructions

• Sweat the Eggplant: Arrange 2 medium eggplants in a single layer on two large baking sheets. Sprinkle both sides with Coarse sea salt and let sit for 20–30 minutes. This helps release excess moisture. Rinse under cool water and pat dry with paper towels.
• Preheat the Oven: Preheat the oven to 400°F. Line the baking sheets with parchment paper. Lightly drizzle the eggplant slices with 1 tablespoon extra virgin olive oil and bake for 10 minutes, until tender and pliable. Let cool until easy to handle.
• Prepare the Dish: Spread half of the 2 1/2 cups marinara sauce over the bottom of a greased 9 x 13-inch baking dish.
• Make the Filling: In a medium mixing bowl, stir together the 1 (15-ounce) container ricotta cheese, 1 cup of the 2 cups shredded mozzarella cheese, 1/2 cup shredded parmesan cheese, 1 large egg, 2 garlic cloves, 3 tablespoons fresh chopped herbs, 1/4 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until well combined.
• Assemble the Rolls: Place about 2 tablespoons of filling at the wide end of each eggplant slice. Roll up gently and place seam-side down in the baking dish. Repeat with all slices.
• Top with Sauce and Cheese: Spoon the remaining marinara evenly over the rolls, then sprinkle with the remaining mozzarella.
• Bake: Cover with foil and bake for 20–25 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted and golden and the eggplant is tender.
• Rest and Serve: Let cool for 10 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan, if desired.

Notes

Make-Ahead Tips: You can assemble the rollatini completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. When baking straight from the fridge, add an extra 5–10 minutes to the cook time.

Storage: Leftovers keep well in the refrigerator in an airtight container for up to 3 days.

Reheating: Reheat in a 350°F oven, covered with foil, for 10–15 minutes or until warmed through. For single servings, the microwave works in 30-second bursts, but the oven keeps the texture better.

Freezing: You have two options:

Freeze before baking: Assemble as directed, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen, adding 15–20 minutes to the cook time. The texture of the eggplant may be softer after freezing.

Freeze after baking: For the best texture, bake the rollatini first, cool completely, then wrap and freeze. Reheat covered in a 350°F oven until heated through.

Nutrition

Serving: 1 | Calories: 240cal | Carbohydrates: 16g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 963mg | Sugar: 10g | Fiber: 6g | Calcium: 323mg | Iron: 2mg

Originally published August 2011, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Eggplant Rollatini appeared first on The Slow Roasted Italian.

This is such a classic Italian dish. The layer of eggplant slices with the crushed tomatoes make the perfect, easy recipe to enjoy. 

I love topping with extra parmesan cheese or mozzarella cheese and a little bit of homemade sauce. There’s just something about the cheese layer that gets my mouth watering! 

You can literally make this the best way that you want and fill the casserole dish full! 

This recipe is a great idea for using large eggplants and cooking them up golden brown. 

You can even add some red pepper flakes on the top of the eggplant for some added spice. 

I love the flavor of this baked eggplant parmesan recipe because it’s full of Italian herbs and seasonings. 

It’s such a great recipe for using that fresh eggplant and whipping it up in the baking dish. The slices of eggplant add a great flavor to this wonderful recipe! 

Some people might want to add a pinch of salt for extra flavor – or even a little bit of garlic powder as well. 

With a new recipe like this, you can add Italian seasoning, kosher salt, or change it up the second time you make it! It’s one of my favorite eggplant recipes – and I can’t wait to hear what you think! 

Easy Eggplant Parmesan

My mom used to make eggplant parmesan every year for Christmas dinner. It was a labor of love, for sure. 

I remember she would use a milking pot filled with water to help the eggplant slices release their moisture.

I have since updated and adapted her easy eggplant parmesan “recipe” and method, as we do all so often. Her idea of a recipe was more like an idea with bullet points!

While this fried eggplant parmesan recipe requires a good chunk of prep, you’ll soon forget your time in the kitchen once you taste that first incredible bite.

My roasted vegetable penne pasta is a simpler alternative if you don’t have hours to make this Italian eggplant parmesan recipe, and it can be made in advance for busy weeknights.

Want more dinner ideas that will knock the socks off your guests? 

You can’t go wrong with a classic lasagna or this chicken parm recipe for those who prefer meat with their meal.

Ingredient Notes and Substitutions

• Eggplant – This vegetable should be firm but not hard — similar to a perfectly ripe tomato or peach. It should also have deep purple skin and feel heavy for its size.
  
  For this particular recipe, I use medium eggplants in terms of size as I think that they have the best texture. 
  
• Tomatoes – Use really high quality crushed tomatoes, or simply mash whole ones first. You’ll also need tomato paste to flavor and thicken the sauce.
  
• Panko Breadcrumbs – Regular breadcrumbs tend to cake to the surface and don’t crisp up as nicely as the panko.
  
• Cheese – Provolone and fresh mozzarella cheese both melt down really nicely and create a lovely flavor in the easy eggplant parmesan. 
  
  I like to include parmesan too, of course, in both the breading and over the tops of the veggies.
  
  Be sure to shred fresh cheese yourself — it melts so much better than bagged shreds. 

Tips for Making Pan Fried Eggplant

• No need to peel.

Simply slice the eggplant into ¼ – ½ inch thick rounds, keeping them as uniform as possible for even cooking. Cooking eggplant really is a breeze. 

• Salt the veggie slices. 

Not only does this help prevent the pan fried eggplant from becoming soggy, but it also removes the bitter liquid for a better tasting dish.

• Don’t forget the seasoning! 

Although the vegetable steaks are salted to draw out the moisture, the salt doesn’t actually season the slices. 

Be sure to season both the breading and sauce according to the fried eggplant parmesan recipe, or the dish will be bland.

• Want a thicker sauce? 

Simmer the liquid uncovered until it reaches the desired consistency.

• Tip for frying with oil: 

Use a candy thermometer to ensure the oil is the correct temperature (350°F), or the centers will be overcooked by the time the outside is browned. 

Also, allow the temp to recover between each batch for consistency.

Serving Suggestions

This easy eggplant parmesan is quite filling on its own, so you shouldn’t need much more than a simple salad and some garlic knots or garlic bread. 

If you’ll be feeding a crowd, my antipasto pasta salad can help stretch the servings so there’s plenty of cheesy fried eggplant for everyone. 

And don’t forget the tiramisu for dessert! Italian recipes like this have tons of options! It’s one of my favorite things about it. 

Fried Eggplant Parmesan Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Eggplant Parmesan Recipe (Nana’s Baked Parmigiana)

Make Easy Eggplant Parmesan just like Nana used to! Cheesy, saucy, Italian fried eggplant is simple to prepare, no matter your skill level.

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 6

Calories 577cal

Author Donna Elick

Ingredients

• 2 large eggplants sliced into 1/2” steaks
• 1/4 cup kosher salt
• Extra virgin olive oil for frying
• 1 small yellow onion chopped
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 28 ounce 28-ounce can san marzano tomatoes (use potato masher to mash them up, or just used good crushed tomatoes)
• 1/2 can of water 14 ounce
• small handful basil leaves chopped
• 1 tablespoon chopped fresh oregano
• 2 dried bay leaves
• pinch sugar takes the edge off the acidity
• salt and freshly ground black pepper to season sauce plus more for breading, see below

Breading

• 1 cup all-purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 large eggs
• 1/3 cup water
• 2 cups panko bread crumbs
• 2 cups freshly grated parmesan cheese divided
• 1 cup freshly grated provolone
• 2 cups freshly grated mozzarella

Instructions

• Place a cooling rack on top of a sheet pan. Lay out eggplant slices on this rack or on a plate lined with paper towels. Sprinkle on both sides with kosher salt. Continue to layer salted eggplant slices with paper towels between each layer. Top with paper towels and place a sheet pan (or second plate) on top to add some weight. Set aside for at least 2 hours. After eggplant has set for 2 hours, remove the wet paper towels and pat each eggplant steak dry.
• Over medium heat, cook the onion in 2 tablespoons of olive oil until soft and translucent. Add the minced garlic to the pan and cook 1-2 minutes longer.
• Add the tomato paste, crushed tomatoes, 14 oz. water, basil, oregano, bay leaves, and sugar to the pan and stir to combine. Season with salt and pepper. Simmer sauce for 30-60 minutes.
• Meanwhile, set up a standard dredging station for breading the eggplant. Place 1 cup of flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a wide and shallow bowl. Whisk together the eggs and 1/3 cup water in a second shallow bowl. Combine panko crumbs and 1 cup of grated parmesan cheese in a third shallow bowl.
• Dip each slice of eggplant into the flour mixture, lightly coating both sides completely. Next, dip the coated slice into the egg mixture, and then into the breadcrumb mixture. Make sure the slice is fully coated in the crumb mixture. Set aside.
• Fill a large skillet with 1/2” of olive oil. Heat over medium. Fry the breaded eggplant slices in the oil until browned on each side (about 2 minutes on each side). Work in batches and place the fried eggplant on a few sheets of paper towels to absorb any excess oil.
• Mix together the remaining cup of parmesan cheese, the provolone cheese, and the mozzarella cheese in a bowl.
• Preheat oven to 350°F.
• Scoop a ladle or two of the sauce into the bottom of a 9×13 casserole dish. Arrange one layer of prepared eggplant over the sauce in the dish. Spread half of the remaining sauce over the eggplant.
• Sprinkle 1 1/2 cups of the cheese mixture over the sauce. Layer the remaining eggplant and sauce and top with the remaining 2 1/2 cups of cheese.
• Cover the casserole with aluminum foil and bake for 30 minutes. Remove foil and broil the top for 2-3 minutes until the cheese is browned and bubbly.
• Garnish with freshly chopped herbs.

Nutrition

Serving: 1 | Calories: 577cal | Carbohydrates: 49g | Protein: 34g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 167mg | Sodium: 6288mg | Sugar: 9g | Fiber: 5g | Calcium: 774mg | Iron: 5mg

Originally published September 2021, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Eggplant Parmesan Recipe (Nana’s Baked Parmigiana) appeared first on The Slow Roasted Italian.

Olive Garden Eggplant Parmesan

As you may have guessed (hello, I’m the Slow Roasted Italian!), Olive Garden is one of our favorite places to eat out.

It’s homey and comforting, and the portions are always enormous! Leftovers for days, baby. 

We often head here after one of Munchkin’s activities, or on a rare night where I don’t feel like cooking.

And on those nights when I do want to spend some time in the kitchen, I whip up one of my MANY Olive Garden copycat recipes — I don’t say many lightly, people.

I’ve got at least two dozen and counting!!

The latest is this Olive Garden eggplant parmesan. It’s made with fried eggplant slices that are layered with marinara sauce (I’ve got an OG recipe for that too) and 3 types of cheese.

The whole thing is baked to golden and bubbly perfection and served with spaghetti. 

While this one takes a bit longer than some of my other recipes, it’s still ready in under an hour. Trust me… when you taste the final results, it’s worth the extra time!

My Meatballs Parmesan Copycat is another Olive Garden parmesan recipe I can’t stop making!

Ingredient Notes and Substitutions

• Eggplant – This Olive Garden eggplant parmesan recipe yields 4 servings, with each serving clocking in at 4 pieces of eggplant.
  
  That’s why you’ll need 2 of the largest eggplants you can find!
  
• All-Purpose Flour & Eggs – You’ll need both to bread the veggie slices for that delicious, crispy coating!
  
• Italian Breadcrumbs – Your final piece of the breading puzzle is Italian breadcrumbs.
  
  If needed, make an easy substitute by mixing 2 tablespoons of Italian seasoning with 2 cups of plain breadcrumbs.
  
  The flavors are perfect for this Olive Garden recipe for eggplant parmesan!
  
• Oil – For frying. I usually use olive oil or avocado oil.
  
• Marinara Sauce – Use store-bought, or make my Olive Garden Marinara Sauce yourself!
  
• Cheese – Mozzarella, Parmesan, and Romano cheese are all needed for my eggplant parmesan Olive Garden copycat.
  
  I love the combination of all three, and you guys know I’m shredding and grating them myself!

The pre-shredded stuff has an anti-clumping agent on it that will prevent it from melting the way you like it.

That’s why I always suggest grabbing a big block and shredding it yourself at home.

• Spaghetti – For serving! I recommend cooking it al dente for the best texture.

Tips and Tricks for Making Eggplant Parmesan Olive Garden Copycat

• Salt the eggplant before you get started.

After you’ve sliced the eggplant into ½-inch thick rounds, lay them on a kitchen towel or wire rack. Sprinkle both sides with salt and let them sit for about 15 minutes.

This draws out any excess moisture so your Olive Garden eggplant parmesan doesn’t go soggy after frying.

Removing the extra liquid also means they’ll fry up a lot more crispier. Plus, the salt removes a lot of the natural bitterness of the eggplant.

Just don’t forget to pat the slices dry with some paper towels before adding the breading!

• Fry in batches.

Don’t be tempted to overcrowd the skillet. It’s much better to fry the eggplant slices a few at a time — this ensures even cooking and a crispy texture.

The more room in between the slices, the better!

Place the already-fried slices on a wire rack to drain any excess oil while you cook up the other pieces. 

• Don’t forget to layer.

Frying the eggplant is just one part of making your eggplant parm from scratch!

After they’re done, you need to assemble them along with the marinara sauce and cheeses in a baking dish.

Rather than adding everything in all at once, it’s better to layer the sauce, eggplant, and cheese — kind of like a lasagna. 

Start with the sauce, then add some fried eggplant, then the cheese mixture. Repeat until you’ve used all of the eggplant, then top with more cheese before baking in the oven.

It will look like an eggplant casserole… which is exactly what you’re going for! 

Prep Ahead

• Slice and salt the eggplant
• Grate the cheese
• Prepare the marinara (if making from scratch)
• Cook the spaghetti to al dente

Kitchen Tools You Will Need

• Wire Rack – Great for cooling all kinds of baked goods… or for eggplant!
• Shallow Bowls for dredging.
• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.

Serving Suggestions 

I serve my Olive Garden eggplant parmesan as is with a side of Olive Garden breadsticks and a garden salad with Olive Garden dressing, of course!

To make it a full-on Italian feast, start with some copycat Olive Garden stuffed mushrooms or lasagna fritta, and finish everything off with a slice of chocolate brownie lasagna. 

With all of these Olive Garden copycat recipes, you’ll never have to go out to eat again!

Storing and Reheating Leftovers

This Olive Garden recipe for eggplant parmesan is great as leftovers too! Store in an airtight container in the fridge for up to 3-4 days. 

You may want to divide them into individual portions to make reheating easier — especially if you want to bring some to work to have for lunch!

Reheat single servings in the microwave in 30-second bursts until warmed through. Or, place larger portions in a saucepan over medium until hot.

Olive Garden Eggplant Parmesan Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Olive Garden Copycat Recipes

Chicken Parmigiana Olive Garden Copycat Recipe

Olive Garden Lasagna (Classico Recipe)

Zuppa Toscana Soup (Olive Garden Copycat) + Video

Olive Garden Chicken Scampi Copycat Recipe with Pasta

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Copycat Olive Garden Eggplant Parmesan

Olive Garden eggplant parmesan on the mind? Learn how to make it! Fried eggplant baked with marinara and cheese, served with spaghetti.

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 (with 4 eggplant slices in each serving)

Calories 1227cal

Author Donna Elick

Equipment

• 9×13 baking dish
• box grater
• tongs
• mixing bowls
• shallow bowls
• measuring cups

Ingredients

• 2 large eggplants sliced into 1/2 inch thick rounds
• salt for sprinkling on eggplant
• 1 cup all-purpose flour
• 3 eggs beaten
• 2 cups Italian breadcrumbs
• olive oil or avocado oil for frying
• 3 cups marinara sauce homemade or store-bought
• 2 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated
• 1/2 cup Romano cheese grated
• a few leaves of fresh basil for garnish
• 1 pound spaghetti cooked al dente
• salt and pepper to taste

Instructions

• Begin by slicing the eggplants into 1/2 inch thick rounds. Lay them out on a kitchen towel or cooling rack, and sprinkle both sides lightly with salt. Let them sit for about 15 minutes to draw out moisture. After 15 minutes, pat the eggplant slices dry with paper towels to remove excess moisture and salt.
• Prepare three shallow dishes: one with flour, one with beaten eggs, and one with Italian breadcrumbs. Coat each eggplant slice first in flour, shaking off any excess. Dip next into the beaten eggs, and finally coat well with breadcrumbs. Set aside on a clean plate.
• Heat olive oil in a large skillet over medium heat. Once the oil is hot, fry the eggplant slices in batches, without crowding the skillet. Fry each side for about 2-3 minutes or until golden brown and crispy. Drain the fried eggplant slices on a wire rack or paper towels to remove excess oil.
• Preheat your oven to 375°F (190°C).
• In a baking dish, spread a thin layer of marinara sauce. Place a layer of fried eggplant slices over the sauce. Top each slice with more marinara sauce, then sprinkle generously with mozzarella, Parmesan, and Romano cheeses. Repeat the layers until all the eggplant slices are used, finishing with a cheese layer on top.
• Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly, and the edges are beginning to brown. If desired, broil for 2-4 minutes to brown the cheese on top.
• Preparing the Spaghetti:
• While the eggplant is baking, cook the spaghetti in a large pot of salted boiling water until al dente. Drain and toss with some of the marinara sauce.

Serving:

• Serve the baked eggplant Parmesan hot, garnished with fresh basil leaves. Accompany it with the spaghetti on the side, adding more marinara sauce if desired.

Nutrition

Serving: 1 | Calories: 1227cal | Carbohydrates: 176g | Protein: 60g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 198mg | Sodium: 2633mg | Sugar: 22g | Fiber: 17g | Calcium: 914mg | Iron: 9mg

Originally published May 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Olive Garden Eggplant Parmesan appeared first on The Slow Roasted Italian.

Happy Tuesday Slow Roasters and welcome to Simply Delicious!  Today I would like to share with you a new twist on an old classic favorite.  Apparently the Roasted Vegetable Penne Pasta is quite popular around here (twice as popular as the #2 recipe).  So, after my amazing lemon scavenger hunt with Chad this weekend I decided to work on a Lemon Roasted Vegetable Pasta for you.

Do you see those beautiful lemons?  Hiding on the inside of the tree and on top of the branches!  Well, we picked that tree clean and have 3 lemon recipes this week and more next week.  I am so excited to share these with you.  We have many trees on our property.  I have Seville Orange trees, a plum tree and this lone lemon tree.  The lemon tree is my absolute favorite.  I do have a love of lemons (have you seen my lemon Pinterest pin board?).

Lemon Roasted Vegetable Pasta

The flavors are bursting from this dish; with triple the lemon flavor from roasted lemons, fresh lemon juice and lemon zest along with the nutty flavor of the cheese and the roasted vegetables, your mouth will thank you!!!

Buon Appetito!

Enjoy!

With love, from our simple kitchen to yours. 

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Lemon Roasted Vegetable Pasta

The flavors are bursting from this dish; with triple the lemon flavor from roasted lemons, fresh lemon juice and lemon zest along with the nutty flavor of the cheese and the roasted vegetables, your mouth will thank you!!!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 257cal

Author Donna Elick

Ingredients

• 1 eggplant cut into 1/2″ bite sized pieces
• 2 zucchini cut into 1/2″ bite sized pieces
• 4 medium tomatoes cut into 1/2″ bite sized pieces (3 cups chopped)
• 10 small orange bell peppers cut into 1/2″ bite sized pieces (3 cups chopped)
• 1 lemon cut into 1/8 slices
• Extra Virgin Olive Oil Spray propellant free
• kosher salt
• pepper
• 1 pound gemelli pasta
• salt to flavor water

Sauce

• 2 lemons juiced and zested about 1/4 cup juice and 2 tablespoons zest
• 1/4 cup extra virgin olive oil
• 1 cup +2 tablespoons grated Pecorino Romano cheese divided
• 1/2 cup reserved pasta water

Instructions

• Preheat oven to 425°. Line 2 baking sheets with parchment paper.
• Divide vegetables between trays. Spritz with extra virgin olive oil spray and sprinkle with salt and pepper. Squeeze lemon slices over vegetables and place 4 on each pan. Toss and place pans in the oven on the 2nd rack from top and the 2nd rack from the bottom. Bake for 40 minutes, rotating pans (top to bottom) and flipping vegetables half way through cooking time.
• After you rotate the pans and flip the vegetables, bring a large pot of water to a boil. Add a handful of salt and pasta. Cook until al dente. Reserve 1 cup of pasta water. Drain remaining pasta.
• Pour pasta back into pot. Remove roasted vegetables from oven. Carefully squeeze any remaining lemon juice from the HOT roasted lemons and toss lemons. Add hot roasted vegetables on top of pasta. Stir to combine. Add 1 cup cheese and stir (this will allow the cheese to melt immediately). Add olive oil, 1/4 cup lemon juice to pasta. Stir well to combine. Add as much pasta water as necessary to help make the sauce for the pasta.
• Pour pasta into serving dish, sprinkle with lemon zest and 2 tablespoons of cheese.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 257cal | Carbohydrates: 39g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 111mg | Sugar: 7g | Fiber: 5g | Calcium: 119mg | Iron: 1mg

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