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Olive Garden Copycat Eggplant Parmigiana (Parmesan)

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!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: eggplant parm, eggplant parmesan, eggplant parmigiana, Olive garden eggplant parmesan, olive garden eggplant parmigiana, olive garden recipe
Servings: 6 Servings
Calories: 423kcal
Author: Sunena

Ingredients

Homemade Marinara Sauce (optional)

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.

Video

Notes

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.

Nutrition

Calories: 423kcal | Carbohydrates: 39g | Protein: 21g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 1569mg | Potassium: 901mg | Fiber: 8g | Sugar: 13g | Vitamin A: 925IU | Vitamin C: 15mg | Calcium: 451mg | Iron: 4mg
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