Olive Garden-Style Eggplant Parmesan

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Servings: 4

Ingredients:

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

Steps to Cook:

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

2. Prepare the breading station. In one shallow dish, place the all-purpose flour. In a second shallow dish, place the beaten eggs. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, dried oregano, garlic powder, salt, and black pepper.

3. Dredge the eggplant slices in the flour, dip them in the beaten eggs, and then coat them in the panko mixture, pressing gently to help the breadcrumbs adhere.

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

5. Bake the eggplant slices for 15 minutes, then flip them and bake for an additional 15 minutes, or until golden brown and crispy.

6. While the eggplant is baking, warm the marinara sauce in a saucepan over medium heat, stirring occasionally, until heated through.

7. Remove the baked eggplant slices from the oven and arrange them in a single layer in a baking dish or on a serving platter.

8. Top the eggplant slices with the warm marinara sauce, spreading it evenly over the top.

9. Sprinkle the shredded mozzarella cheese over the top of the marinara-covered eggplant.

10. Place the baking dish or platter back in the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

11. Remove the dish from the oven and let it cool for a few minutes before serving.

Cook’s Note:

• For a creamier texture, you can add a layer of ricotta cheese between the eggplant and the marinara sauce.
• If you prefer a heartier dish, you can add cooked ground beef or Italian sausage to the marinara sauce.
• Serve the Olive Garden-style eggplant parmesan with a side of pasta or a fresh garden salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

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