Smooch Food: Eggplant Parmigiana from Olive Garden

Friday, January 10, 2025

Eggplant Parmigiana from Olive Garden

Happy Friday! I took a vacation day from work today for a dental appointment. My youngest sister asked if I wanted to join them at Olive Garden in Langley, BC, on Sunday. I called her and asked if we could go today since I was off.

Off we went! We started by sharing the Stuffed Ziti Frittata, a crispy, golden-brown disc of pasta filled with a rich, creamy blend of cheeses and meat sauce. The crispy edges gave way to a soft, cheesy interior, making it a perfect appetizer for sharing.

Stuffed Ziti Fritta from Olive Garden
Crispy fried ziti filled with five cheeses. Served with Alfredo and marinara dipping sauce

Then, we moved on to their bottomless bowls of soup and those addictive breadsticks. The soup, a creamy chicken gnocchi, was rich and comforting, dotted with tender potato dumplings and shreds of chicken. The breadsticks, warm and buttery, were perfect for soaking up every last drop.

My husband ordered the creamy and cheesy Five Cheese Ziti al Forno. The blend of five cheeses—ricotta, Parmesan, Romano, mozzarella, and fontina—created a rich, decadent sauce that coated the perfectly cooked ziti pasta. The baked, bubbly top added a delightful textural contrast. It was perfect for my gums, which were still tender from my appointment.

Five Cheese Ziti Al Forno from Olive Garden
A baked blend of Italian cheeses and Olive Garden's signature five Cheese marinara

I opted for the "healthier" eggplant parmigiana. The spaghetti was a classic—al dente, with a bright, tangy tomato sauce that had just a hint of sweetness. The eggplant parmigiana itself was a delightful combination of textures: crisp, golden-brown breading on the tender eggplant slices, layered with melted mozzarella and that same vibrant tomato sauce. It was a satisfying, lighter version of the more traditional chicken parmigiana.

Eggplant Parmigiana from Olive Garden
Hand-breaded eggplant, lightly fried and topped with marinara and melted mozzarella, served with a side of spaghetti

For dessert, we indulged in warm Italian doughnuts, known as zeppoli. These pillowy soft fritters were dusted with powdered sugar and served with dipping sauces. The chocolate sauce was deep and intensely sweet, a classic pairing. However, I was surprised by how much I preferred the raspberry sauce. Its bright, tart notes cut through the richness of the doughnuts, creating a perfect balance of sweet and tangy—I loved it. I told my sister I now have a more mature palate, preferring the raspberry over the chocolate.