Eggplant Parmesan (Olive Garden Style)

Prep Time: 30 minutes

Cook Time: 45 minutes

Additional Time: 15 minutes

Total Time: 1 hour 30 minutes

Servings: 6-8

Ingredients:

• 2 medium-sized eggplants, sliced into 1/2-inch thick rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese, plus more for serving
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 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. Prepare the Eggplant: a. Slice the eggplants into 1/2-inch thick rounds and place them on a paper towel-lined baking sheet. b. Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out any excess moisture. c. Pat the eggplant slices dry with paper towels.

2. Bread the Eggplant: a. Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper. b. Dredge the eggplant slices in the flour, dip them in the egg mixture, and then coat them with the breadcrumb mixture, pressing gently to adhere. c. Place the breaded eggplant slices on a clean baking sheet.

3. Bake the Eggplant: a. Preheat your oven to 375°F (190°C). b. Bake the breaded eggplant slices for 15-20 minutes, flipping them halfway through, until golden brown and crispy.

4. Assemble the Eggplant Parmesan: a. Spread 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish. b. Arrange the baked eggplant slices in a single layer over the sauce. c. Top the eggplant with the remaining marinara sauce, and then sprinkle the mozzarella cheese over the top.

5. Bake the Eggplant Parmesan: a. Bake the assembled Eggplant Parmesan for 25-30 minutes, or until the cheese is melted and bubbly. b. Remove the dish from the oven and let it cool for 15 minutes before serving.

Cook’s Note:

• For best results, use fresh, firm eggplants. Older or overly ripe eggplants may have a bitter flavor.
• If you prefer a crispier texture, you can fry the breaded eggplant slices in 1-2 inches of hot oil instead of baking them.
• Adjust the seasoning to your taste, adding more or less salt, pepper, or herbs as desired.
• Serve the Eggplant Parmesan with additional grated Parmesan cheese, fresh basil, and a side salad or garlic bread.
• This dish can be made ahead of time and refrigerated or frozen for later use. When ready to serve, simply bake or reheat until hot and bubbly.

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