Eggplant Parmigiana (Olive Garden-Inspired)

Prep Time

30 minutes

Cook Time

1 hour

Additional Time

15 minutes

Total Time

1 hour 45 minutes

Servings

6-8

Ingredients

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups marinara sauce, divided
• 2 cups shredded mozzarella cheese

Steps to Cook

1. Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.

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

3. Bread the eggplant slices: a. Dip each eggplant slice into the flour, coating both sides. b. Dip the floured eggplant slice into the beaten eggs, allowing any excess to drip off. c. Finally, dredge the eggplant slice in the breadcrumb mixture, pressing gently to help it adhere. d. Place the breaded eggplant slices on the prepared baking sheets.

4. Bake the eggplant: a. Bake the breaded eggplant slices for 25-30 minutes, flipping halfway through, until golden brown and crispy.

5. Assemble the eggplant parmigiana: 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 on top of the sauce. c. Spread the remaining 2 cups of marinara sauce over the eggplant slices. d. Sprinkle the remaining 1/2 cup of Parmesan cheese and the mozzarella cheese over the top.

6. Bake the eggplant parmigiana: a. Bake the assembled dish for 25-30 minutes, or until the cheese is melted and bubbly.

7. Allow the eggplant parmigiana to rest for 15 minutes before serving.

Cook’s Note

• For a more authentic Olive Garden-style eggplant parmigiana, you can add a layer of ricotta cheese between the eggplant and the marinara sauce.
• Serve the eggplant parmigiana with a side of garlic bread or a fresh salad for a complete Italian-inspired meal.
• If you prefer a crispier breading, you can fry the breaded eggplant slices in batches in hot oil (about 350°F/175°C) instead of baking them.
• Leftover eggplant parmigiana can be stored in the refrigerator for up to 3-4 days, or frozen for up to 2-3 months.

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