Olive Garden Eggplant Parmesan Recipe

Prep Time: 30 minutes

Cook Time: 45 minutes

Additional Time: 15 minutes

Total Time: 1 hour 30 minutes

Servings: 4-6

Ingredients:

• 1 large eggplant, sliced into 1/2-inch thick rounds
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese, plus more for serving
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese

Steps to Cook:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the breading station: a. Place the flour in a shallow dish. b. Place the beaten eggs in a separate shallow dish. c. In a third shallow dish, combine the breadcrumbs, 1 cup of Parmesan cheese, oregano, basil, garlic powder, salt, and black pepper.

3. Bread the eggplant slices: a. Dredge the eggplant slices in the flour, coating both sides. b. Dip the floured slices into the beaten eggs, allowing any excess to drip off. c. Finally, coat the eggplant slices in the breadcrumb mixture, pressing gently to help the crumbs adhere.

4. Arrange the breaded eggplant slices in a single layer on the prepared baking sheet.

5. Bake for 20-25 minutes, flipping the slices halfway through, until the eggplant is golden brown and crispy.

6. Remove the baked eggplant slices from the oven and reduce the oven temperature to 350°F (175°C).

7. In a 9x13-inch baking dish, spread 1 cup of the marinara sauce in an even layer.

8. Arrange the baked eggplant slices in a single layer on top of the marinara sauce.

9. Top the eggplant slices with the remaining 1 cup of marinara sauce, making sure to cover the slices completely.

10. Sprinkle the shredded mozzarella cheese evenly over the top.

11. Bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.

12. Remove the dish from the oven and let it sit for 5-10 minutes before serving.

13. Serve the Olive Garden-style eggplant parmesan warm, garnished with additional Parmesan cheese if desired.

Cook’s Note:

• For best results, use a large, firm eggplant that is free of blemishes.
• If the eggplant slices seem to be browning too quickly, cover the baking dish with aluminum foil during the second baking step.
• Adjust the baking time as needed, depending on the thickness of your eggplant slices.
• This dish can be made ahead of time and reheated in the oven before serving.

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