Eggplant Parmigiana from Olive Garden features layers of tender breaded eggplant, rich marinara sauce, melted mozzarella, and Parmesan cheese, baked to golden perfection for a comforting and flavorful Italian classic.
Equipments
- Chef's knife
- Cutting board
- Vegetable peeler
- Mixing bowls
- Baking sheet
- Wire rack (optional)
- Shallow dishes (for breading)
- Tongs
- Frying pan or skillet
- Paper towels
- 9x13-inch baking dish
- Ladle or large spoon
- Grater (for Parmesan/mozzarella)
- Oven mitts
Ingredients
- 2 large eggplants
- Salt
- 2 cups all-purpose flour
- 4 large eggs
- 1/4 cup milk
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Vegetable oil (for frying)
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese
- Fresh basil leaves
When selecting eggplants for your Eggplant Parmigiana, choose firm and glossy ones without blemishes to ensure the best texture. Salt the sliced eggplant generously and let it sit for about 30 minutes to draw out excess moisture and reduce bitterness. Use Italian-style breadcrumbs combined with grated Parmesan cheese, dried oregano, and garlic powder for authentic flavor layering. Fry the breaded slices in vegetable oil until golden brown, then drain on paper towels to avoid sogginess. Your dish will closely mimic the comforting flavors found in the Eggplant Parmigiana from Olive Garden's copycat menu.
Instructions
- Preheat oven to 375°F (190°C).
- Peel and slice eggplants into 1/2-inch rounds.
- Lay eggplant slices on a baking sheet, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- Pat eggplant slices dry with paper towels.
- Set up three shallow dishes: fill one with flour, one with beaten eggs and milk, and one with breadcrumbs, 1/2 cup Parmesan, oregano, and garlic powder mixed.
- Dredge each eggplant slice in flour, dip in egg mixture, and coat with breadcrumb mixture.
- Heat oil in a frying pan over medium-high heat.
- Fry breaded eggplant slices in batches until golden brown on both sides; drain on paper towels.
- Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish.
- Layer fried eggplant slices over sauce.
- Top with marinara sauce, mozzarella cheese, Parmesan cheese, and repeat layering as needed.
- Finish with a top layer of sauce and cheese.
- Bake uncovered for 25–30 minutes until cheese is melted and golden.
- Remove from oven, let cool slightly, and garnish with fresh basil leaves.
- Serve warm.
Substitution
Eggplant Parmigiana from Olive Garden copycat menu can be easily adapted if you have dietary preferences or ingredient availability issues. If you don't have Italian-style breadcrumbs, you can use plain breadcrumbs mixed with Italian seasoning or crushed crackers for a similar texture and flavor. Consider using a mandoline slicer to achieve uniformly thin eggplant slices, which helps with even cooking and layering. If frying is not an option, you can bake the breaded eggplants on a wire rack to reduce oil absorption, ensuring a lighter dish while maintaining crispiness. Your choice of marinara sauce can range from store-bought to homemade, depending on your time and taste preferences.
Tips
Make sure to salt the eggplant slices and let them rest for 30 minutes to remove excess moisture, preventing soggy layers in your Eggplant Parmigiana. Use three separate shallow dishes for dredging to ensure even breading that crisps nicely during frying. When frying, maintain medium-high heat so the eggplant cooks through without absorbing too much oil. Layering the sauce and cheese evenly in your baking dish helps achieve a balanced flavor and ensures your dish bakes uniformly, giving you the best result to enjoy.
Nutritions
Eggplant Parmigiana provides a moderate amount of calories primarily from the breaded and fried eggplant layers and melted cheeses, contributing protein and fat essential for muscle repair and energy. The eggplant itself is a good source of dietary fiber, vitamins B1 and B6, and antioxidants like nasunin, which support heart health and cognitive function. Marinara sauce adds lycopene and vitamin C, enhancing immune support and reducing inflammation. Your meal will deliver a balance of macronutrients while offering several micronutrients beneficial for overall wellness.
Storage
Store your Eggplant Parmigiana in an airtight container or cover the baking dish tightly with aluminum foil to maintain freshness. Refrigerate for up to 3 to 4 days and reheat thoroughly in the oven at 350degF (175degC) before serving. Avoid freezing to preserve the texture and flavor of the crispy breaded eggplant and melted cheeses.
Variation or Alternatives
You can substitute the Italian-style breadcrumbs with panko for a lighter, crunchier texture. Instead of frying, try baking the breaded eggplant slices on a wire rack placed over a baking sheet to reduce oil usage while maintaining crispness. For added depth, blend sauteed mushrooms or spinach into the marinara sauce before layering. Swap the mozzarella for provolone or add ricotta dollops between layers to enrich the creaminess of the dish.
Allergies
Eggplant Parmigiana contains common allergens such as eggs, milk, and wheat, which are present in the breading, cheese, and marinade. If you have allergies to dairy or gluten, this dish may trigger reactions due to mozzarella, Parmesan, and breadcrumbs. Be sure to inform your server about your allergy to ensure safe meal preparation or consider allergy-friendly alternatives.
Why this recipe?
Eggplant Parmigiana from Olive Garden is beloved for its rich layers of tender, breaded eggplant slices smothered in savory marinara sauce and melted mozzarella cheese. The balanced blend of herbs and spices creates a comforting and flavorful experience that appeals to both vegetarians and meat-eaters alike. You will find making a copycat version worthwhile as it allows you to customize ingredients for freshness and dietary preferences, replicating the restaurant's authentic taste at home. This dish pairs perfectly with pasta or a crisp salad, making it a versatile and satisfying meal option.