Olive Garden Eggplant Parmesan Recipe
Love Italian food? You need this Olive Garden Eggplant Parmesan Recipe! This dish is crispy, cheesy, and so delicious.
Equipment
- Sharp knife
- Two shallow bowls
- Large baking sheet
- 9x13 inch baking dish
- Whisk
- Paper towels
Ingredients
- 2 large eggplants sliced into half-inch rounds
- 2 cups Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 3 large eggs
- 1 cup all-purpose flour
- Salt and pepper to taste
- Olive oil spray
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish
- Extra Parmesan for topping
Instructions
- Slice eggplants into half-inch thick rounds.
- Sprinkle salt on both sides.
- Let them sit for 30 minutes.
- This removes bitterness.
- Pat dry with paper towels.
- Put flour in the first bowl.
- Beat eggs in the second bowl.
- Mix breadcrumbs and Parmesan in the third bowl.
- Add pepper to the breadcrumb mixture.
- Coat each slice in flour first.
- Dip into beaten eggs next.
- Press into breadcrumb mixture last.
- Make sure coating sticks well.
- Place on baking sheet.
- Preheat oven to 400°F.
- Spray eggplant slices with olive oil.
- Bake for 20 minutes.
- Flip halfway through.
- They should turn golden brown.
- Spread marinara sauce in baking dish.
- Add a layer of baked eggplant.
- Top with mozzarella and Parmesan.
- Repeat layers. End with lots of cheese.
- Bake at 375°F for 25 minutes.
- Cheese should bubble and melt.
- Remove from oven.
- Let it cool for 10 minutes.
- This helps layers set.
- Garnish with fresh basil leaves.
Notes
- Salt the eggplant before cooking.
- This removes extra moisture.
- Don't skip this step!
- Use quality marinara sauce for better taste.
- Homemade sauce works great too.
- Press breadcrumbs firmly onto eggplant slices.
- This keeps coating from falling off.
- Bake instead of frying for healthier results.
- Let the dish rest before serving.
- Make extra and freeze portions.
- It reheats beautifully for quick meals.