Whether you're taking a break from meat or don't eat meat at all, this Olive Garden copycat eggplant parmigiana is the ultimate comfort food! Crispy slices of eggplant layered in zesty tomato sauce and a bubbly blanket of cheese, packed with familiar flavors - what's not to love?
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Why You'll Love This Recipe
- A great vegetarian recipe: This recipe caters to meat-eaters and vegetarians alike. Eggplant has a meaty texture that can easily satisfy a meat lover. It's a great meatless Monday option.
- Just like the restaurant: This recipe tastes like you would get it at the Olive Garden but from the comfort of your home. The best part? You'll have tons of leftovers!
- Simple ingredients: This recipe uses very simple, pantry ingredients. With a few fresh elements, it does not take much to bring this dish together.
Ingredient Notes
- Eggplant: Regular eggplant, sometimes labeled as Italian eggplant, is the traditional eggplant used for this recipe. I recommend using a larger-sized eggplant so that you get bigger circle slices. Avoid using Japanese or smaller Indian eggplants as the flavor and texture are different.
- Plain breadcrumbs: I prefer using plain, unseasoned breadcrumbs. This will allow you to control the seasoning and salt on your own.
- Parmesan cheese (not pictured): There has to be parmesan in eggplant parm! You can grate the parmesan cheese fresh from a wedge or buy the pre-grated version in the deli section of your grocery store. Avoid using shelf-stable parmesan for the best flavor.
- Neutral cooking oil: The ideal oil for frying is something that does not have an overpowering flavor, like olive oil. Canola, avocado, or vegetable oil work best.
- Marinara sauce: You can use a high-quality jarred marinara sauce. I also like to use this arrabiatta sauce recipe without the added chili flakes.
- Mozzarella cheese: Low-moisture mozzarella is the best option for eggplant parmigiana. This is the typical dry mozzarella cheese you would shred at home, as opposed to mozzarella which is packed in water.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Plain breadcrumbs: If you only have seasoned breadcrumbs, you can use them instead. You won't need as much added seasoning to the breading mix.
- Parmesan cheese: Substitute with pecorino romano or asiago cheese.
- Mozzarella cheese: You can use fresh mozzarella packed in water, but it will not give you the same result as the restaurant recipe. Fresh mozzarella melts slightly differently than low-moisture cheese and will not brown as well as shredded mozzarella.
Variations
- Chicken: If you want a mix of vegeterian and meat options, try this Olive Garden chicken parmesan recipe.
- Air fryer: You can air fry the breaded eggplant. You will want to generously spray the eggplant with cooking spray so that they brown nicely.
- Spicy: Use this classic arrabiatta sauce recipe as written, including the chili flakes, for a spicy twist on eggplant parmesan.
- Vodka sauce: Swap marinara sauce with vodka sauce for an extra layer of creamy, richness.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Mix the breadcrumbs: Add the dry seasonings and parmesan cheese to the breadcrumbs and combine. Set aside.
Slice the Eggplant
Slice the eggplant into ¼" thick rounds. Lay the eggplant slices on a paper towel-lined sheet tray.
Sprinkle the eggplant slices with kosher salt, and let the eggplant sit for 10-15 minutes.
Salt the Eggplant
Once the eggplant forms beads of moisture on the surface, like in this photo, it is ready to use.
Rinse the Eggplant
Place the salted eggplant slices in a colander, and rinse thoroughly.
Pat the rinsed eggplant slices dry with a paper towel to reduce excess water.
Bread the Eggplant
Start by dredging the eggplant in all-purpose flour, Shake any excess off.
Dip the floured eggplant in the egg, and drip any excess off.
Coat the egg-dipped eggplant into the seasoned breadcrumbs mix on both sides, and place on a wire rack.
Fry the Eggplant Slices
Heat a 12" cast iron skillet over medium heat, with ½ - 1" of neutral cooking oil.
Once the oil is hot, place the eggplant slices in the skillet 4 at a time. Cook the eggplant until golden brown and crispy for approximately 3-4 minutes on each side.
Drain the Fried Eggplant
Once the eggplant is fried, drain on a wire rack over a sheet tray.
Sprinkle the hot breaded eggplant with a small pinch of salt while hot.
Layer the Eggplant
Spray a 9x9 baking dish with cooking spray.
Spread half the marinara sauce on the bottom of the baking dish. Layer the eggplant slices in shingles, so they slightly overlap, in the dish.
Assemble the Eggplant
Top the eggplant with the remaining marinara sauce and shredded mozzarella cheese.
Bake the eggplant parmesan at 400°F for 10-15 minutes, and broil to brown the cheese.
Expert Tips
Freshly shredded cheese: Do not use pre-shredded mozzarella cheese for this recipe. It will not melt the same way as freshly shredded cheese, which is key for a good eggplant parmigiana recipe.
Use a wire rack: A wire rack is key for keeping the breaded eggplant crisp while you fry all the slices. If you use a flat baking sheet or paper towel, you may end up with soggy eggplant.
For breading that sticks: Let the breading sit on the eggplant slices for 10-15 minutes before you fry them. This will help the breading stick to the eggplant and prevent excess breading from falling off while you fry them.
Make Ahead & Storage
- Eggplant parmesan is always best when you eat it while it is hot, and freshly made.
- I do not recommend making this recipe in advance because you will lose some of the texture and meltiness that is so important in a good eggplant parm recipe.
- Store leftovers in an airtight container in the fridge for 1-2 days.
- Reheat the eggplant in the oven or in the air fryer until the eggplant is warmed through, and the breading is crispy.
Serving Suggestions
- Side dishes: Serve this delicious, cheesy eggplant parmesan with garlic butter potatoes or an avocado kale salad.
- Pasta: Olive Garden serves this dish with pasta. Some of my favorites include Olive Garden's five cheese ziti al forno, creamy lemon caper pasta, or lemon garlic bucatini.
- Bread & rolls: If you like your eggplant on the saucy side, you will want some bread to mop things off your plate! Try this eggplant parm with classic Olive Garden Breadsticks, air fryer garlic bread, black pepper focaccia, pull apart savory monkey bread, or of course, garlic parmesan dinner rolls.
More Italian Recipes
Olive Garden Copycat Eggplant Parmigiana (Parmesan)
Ingredients
- 2 large Eggplants - sliced ¼" thick
- ½ cup All purpose flour
- 2 large Eggs - whisked
- ¾ cup Breadcrumbs
- ½ cup Parmesan cheese - finely grated
- 2 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 1 ½ teaspoon Kosher salt
- 1 ½ teaspoon Black pepper
- 2 cups Marinara sauce - divided in half
- 2 cups Low moisture mozzarella cheese - grated
Homemade Marinara Sauce (optional)
- 12 oz can San marzano tomatoes
- ¼ cup Extra virgin olive oil
- 3 cloves Garlic - thinly sliced
- ¼ teaspoon Red chili flakes
- ½ teaspoon Dried basil
- ½ teaspoon Dried oregano
- Kosher salt - to taste
Instructions
- Add the dry seasonings and parmesan cheese to the breadcrumbs and combine. Set aside.¾ cup Breadcrumbs, ½ cup Parmesan cheese, 2 teaspoon Garlic powder, 1 teaspoon Dried parsley, 1 ½ teaspoon Kosher salt, 1 ½ teaspoon Black pepper
- Lay the eggplant slices on a paper towel-lined sheet tray. Sprinkle the eggplant slices with kosher salt, and let the eggplant sit for 10-15 minutes until beads of moisture are visible on the surface.2 large Eggplants
- Place the salted eggplant slices in a colander, and rinse thoroughly. Pat the rinsed eggplant slices dry with a paper towel to reduce excess water.
- Start by dredging the eggplant in all-purpose flour, Shake any excess off.½ cup All purpose flour
- Dip the floured eggplant in the egg, and drip any excess off.2 large Eggs
- Coat the egg-dipped eggplant into the seasoned breadcrumbs mix on both sides, and place on a wire rack.
- Heat a 12" cast iron skillet over medium heat, with ½ - 1" of neutral cooking oil.
- Once the oil is hot, place the eggplant slices in the skillet 4 at a time. Cook the eggplant until golden brown and crispy for approximately 3-4 minutes on each side.
- Once the eggplant is fried, drain on a wire rack over a sheet tray. Sprinkle the hot breaded eggplant with a small pinch of salt while hot.
- Preheat the oven to 400°F.
- Spray a 9x9 baking dish with cooking spray. Spread half the marinara sauce on the bottom of the baking dish. Layer the eggplant slices in shingles, so they slightly overlap, in the dish.
- Top the eggplant with the remaining marinara sauce and shredded mozzarella cheese.2 cups Low moisture mozzarella cheese
- Bake the eggplant parmesan at 400°F for 10-15 minutes, and broil to brown the cheese.
Joyce says
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