Olive Garden Eggplant Parmigiana Recipe
Classic Italian dish featuring tender slices of eggplant breaded and fried to perfection, smothered in rich marinara sauce and melted mozzarella cheese, served with a side of pasta.
Ingredients
- 2 Large eggplants
- All-purpose flour 1 cup
- Italian breadcrumbs 2 cups
- 4 Eggs
- Olive oil for frying
- Mozzarella cheese 16 ounces
- 1 cup Parmesan cheese
- Marinara sauce 4 cups
- Salt and pepper (to taste)
Instructions
- Preparation: Start by preheating your oven to 375°F (190°C). Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on each side of the eggplant slices and let them sit for 30 minutes to draw out excess moisture. Afterward, rinse the slices and pat them dry with paper towels.
- Breading the Eggplant: Set up a breading station by placing flour, beaten eggs, and breadcrumbs in separate shallow bowls. Dip each eggplant slice in the flour, then the beaten eggs, and finally coat them with breadcrumbs. Ensure each slice is fully coated and shake off any excess.
- Frying the Eggplant: Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices until they turn golden brown on both sides. Place the cooked slices on paper towels to absorb any excess oil.
- Assembling the Dish: In a baking dish, spread a thin layer of marinara sauce. Add a layer of fried eggplant slices, followed by a generous sprinkling of Parmesan and mozzarella cheese. Finish the top with a layer of cheese with all ingredients used.
- Baking: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
- Serving: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Slice and serve the Olive Garden Eggplant Parmigiana while it's still warm.