Olive Garden Eggplant Parmigiana
INGREDIENTS:
-----waldine van geffen vghc 1/4 ts Black pepper
Sauce 1/4 ts Crushed red pepper
1/3 c Olive oil 1/2 ts Fennel seeds
1 c Onion; chop 1/2 ts Salt
1 lb Fresh mushrooms; divide Zucchini
1 1/2 ts Garlic; mince 4 lg Aucchini; slice lengthwise
3 c Tomatoes; crush -- 1/4" thick
16 oz Can tomatoes; dice; drain 2 tb Olive oil
1 1/2 c Tomato puree Dried basil
1 c Black olives; slice; drain Dried oregano
2 ts Capers; drain Salt and black pepper
1/2 ts Dried oregano 1 lb Rigatoni; cook
1/2 ts Dried basil Parmesan; grate
-----waldine van geffen vghc 1/4 ts Black pepper
Sauce 1/4 ts Crushed red pepper
1/3 c Olive oil 1/2 ts Fennel seeds
1 c Onion; chop 1/2 ts Salt
1 lb Fresh mushrooms; divide Zucchini
1 1/2 ts Garlic; mince 4 lg Aucchini; slice lengthwise
3 c Tomatoes; crush -- 1/4" thick
16 oz Can tomatoes; dice; drain 2 tb Olive oil
1 1/2 c Tomato puree Dried basil
1 c Black olives; slice; drain Dried oregano
2 ts Capers; drain Salt and black pepper
1/2 ts Dried oregano 1 lb Rigatoni; cook
1/2 ts Dried basil Parmesan; grate
SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly. Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 20 minutes, stirring frequently.
ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tb of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Saute about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauteeing remaining zucchini. Add remaining olive oil as needed.
Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.
Souce: The Olive Garden.
ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tb of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Saute about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauteeing remaining zucchini. Add remaining olive oil as needed.
Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.
Souce: The Olive Garden.