Olive Garden Eggplant Parmigiana
This Olive Garden Eggplant Parmigiana Recipe is a copycat version of the classic Italian-American dish, featuring crispy, breaded eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese. Baked to perfection, this comforting dish is just as good as what you’d find at the popular chain, but made easily in your own kitchen. Perfect for a cozy family dinner or special occasion, it’s a dish everyone will love.
Equipment
- 1 Large skillet (for frying)
- 1 Baking dish (9x13 inches)
- 3 Shallow bowls (for breading station)
- 1 Cutting board (for slicing eggplant)
- 1 Knife (for slicing)
- 1 Pair tongs or spatula (for flipping eggplant)
- 1 Wire rack or paper towels (for draining fried eggplant)
- 1 Small saucepan (for marinara sauce)
- 1 Oven (for baking)
Ingredients
For the Eggplant
- 1 large eggplant
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Vegetable or olive oil (for frying)
- For the Marinara Sauce optional, if homemade
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar optional
For Assembly
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil optional, for garnish
Instructions
Prepare the Eggplant:
- Slice the eggplant into ¼-inch rounds. Sprinkle salt on both sides and let the slices rest for 30 minutes to draw out excess moisture. After 30 minutes, pat the slices dry with paper towels to remove any bitterness.
Bread the Eggplant:
- Set up three shallow bowls:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs, Parmesan, and Italian seasoning mixed together.
- Dredge each eggplant slice in flour, dip in egg, and coat in the breadcrumb mixture. Press gently to ensure an even coating.
Fry or Bake the Eggplant:
- For frying: Heat ½ inch of oil in a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes on each side until golden brown. Remove from the skillet and drain on paper towels.
- For baking: Preheat oven to 400°F (200°C). Place the breaded eggplant on a greased baking sheet. Lightly spray with cooking spray and bake for 20-25 minutes, flipping halfway through.
Make the Marinara Sauce:
- Heat olive oil in a saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in the crushed tomatoes, basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
Assemble the Dish:
- Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish. Place a layer of eggplant slices on top, followed by more sauce and a sprinkle of mozzarella and Parmesan. Repeat the layers, finishing with a generous layer of cheese on top.
Bake:
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Serve:
- Let the dish rest for 5 minutes before serving. Garnish with fresh basil and serve with pasta, garlic bread, or a salad.
Notes
- Make-Ahead Tip: You can prep the breaded eggplant slices a day in advance and store them in the fridge. This will help the breading set and ensure a crispier texture when frying or baking.
- Freezing: This dish can be frozen after assembling (before baking). Wrap it tightly and store in the freezer for up to 3 months. When ready to bake, thaw it in the fridge overnight and bake as usual.
- Gluten-Free Option: Use gluten-free breadcrumbs to make this dish suitable for those with gluten sensitivities.
- Baking vs. Frying: If you prefer a healthier version, baking is a great option. It may not be as crispy as frying, but it still produces a delicious result.