Copycat Olive Garden Eggplant Parmigiana Spaghetti |

The entire family will fall in love with my eggplant Parmesan recipe, eggplant sliced coated in homemade marinara sauce and layered with Parmesan and mozzarella cheese and fried to the perfection. SUBSCRIBE    / @tahera-df9rt   ________________________________________ Copycat Olive Garden Eggplant Parmigiana Spaghetti Ingredients: Spaghetti: 1/2 LB or 1/2 package of spaghetti Noodles 1 Cup Boiling Water Salt To taste 1 Tbsp Butter 1 Tbsp Oil Eggplant: 1 Eggplant Sliced 2 Large Eggs Beaten 1 Cup All Purpose Flour 2 Cups Breadcrumbs 1/2 Tsp Italian Herbs 1 Cup Shredded Mozzarella Cheese 1 Tbsp Parmesan Cheese Parsley Flakes Salt Marinara Sauce: 1 Diced Tomato Can 1/2 Tbsp Minced Garlic 2 Tbsp Tomato Paste 1Tsp Italian Herbs 1/2 Tsp Sugar 1/2 Tsp Salt 2 Tbsp Olive Oil Method: Eggplant: 1- Cut eggplant into slices 3/4 inch thick 2- Sprinkle salt on top, let sit for 40mins then rinse 3- Use paper towel to get rid of excess water Add some salt + italian herbs + Parmesan cheese to the breadcrumbs 4- Dredge eggplant slices into flour, dip into egg mixture then into breadcrumbs 5- Deep fry until golden brown Spaghetti: 1- Fill a Pot with 1 Cup of boiling water + salt + oil 2- Add the spaghetti and let cook for 10 mins or until most of the water evaporates 3- Add butter to the spaghetti and stir well Marinara Sauce: 1- In a medium heat saucepan add olive oil then minced garlic give it a quick stir 2- Add tomato paste following with Italian Herbs and mix Add Sugar following with salt and stir 3- Add a can of diced tomatoes and mix 4- Reduce heat and let simmer for 10-15mins until its thicken Dish Prep: 1- Add some marinara sauce then the eggplant slices, cover with marinara sauce 2- Sprinkle shredded mozzarella cheese on top, bake at 400F for 5-10 then broil for about 1-2mins or until cheese is Browned and melted 3- Add spaghetti on a side topped with some marinara sauce 4- Sprinkle Parmesan cheese on top of eggplant slices, add parsley flakes for garnish