Healthy Food Recipes: Olive Garden-style Eggplant Parmesan

Prep Time: 30 minutes

Prepare the eggplant slices, set up the dredging station, and preheat the oven.

Cook Time: 1 hour

Bake the breaded eggplant slices, then top with marinara sauce and cheese and bake again until the cheese is melted and bubbly.

Additional Time: 15 minutes

Allow the Eggplant Parmesan to rest and cool slightly before serving.

Total Time: 1 hour 45 minutes

Servings: 4

Ingredients:

• 1 large eggplant, sliced into 1/2-inch thick rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 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. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the eggplant slices on a paper towel-lined plate and sprinkle both sides with salt. Let sit for 30 minutes to draw out excess moisture.
3. In three separate shallow dishes, set up a dredging station: place the flour in one dish, the beaten eggs in another, and the breadcrumbs mixed with 1/2 cup of the Parmesan cheese, oregano, basil, garlic powder, salt, and pepper in the third dish.
4. Dip the eggplant slices in the flour, then the egg, and finally the breadcrumb mixture, pressing gently to adhere.
5. Arrange the breaded eggplant slices in a single layer on the prepared baking sheet.
6. Bake for 25 minutes, flipping the slices halfway through, until golden brown and crispy.
7. Remove the baked eggplant slices from the oven and top each one with a spoonful of marinara sauce, followed by a sprinkle of the remaining 1/2 cup Parmesan cheese and the shredded mozzarella cheese.
8. Return the eggplant to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
9. Serve the Olive Garden-style Eggplant Parmesan hot, garnished with fresh basil leaves if desired.

Cook’s Note:

• For best results, use a high-quality marinara sauce or make your own homemade sauce.
• If you prefer a crispier breading, you can double-dip the eggplant slices in the egg and breadcrumb mixture.
• To make this dish gluten-free, use gluten-free breadcrumbs and all-purpose flour.
• Leftover Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Serve the Eggplant Parmesan with a side of spaghetti or a fresh salad for a complete Italian-inspired meal.

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