Olive Garden's Eggplant Parmigiana (Copycat Recipe)

This classic Eggplant Parmigiana recipe captures the essence of the beloved dish from Olive Garden. Layers of tender, breaded eggplant are baked with rich marinara sauce and melted mozzarella cheese, creating a comforting and flavorful meal. Perfectly seasoned and beautifully presented, this dish is a vegetarian delight that meets traditional culinary standards.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• Salt, for sweating the eggplant
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs (preferably Italian-style)
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Fresh basil leaves, for garnish (optional)
• Olive oil, for frying

Instructions:

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
3. 3. Set up a breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with oregano, basil, and garlic powder in a third bowl.
4. 4. Dredge each eggplant slice in flour, dip in the beaten eggs, and then coat with breadcrumbs. Set aside.
5. 5. In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
6. 6. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices on top, followed by half of the marinara sauce and half of the mozzarella cheese. Repeat the layers with the remaining ingredients.
7. 7. Top with grated Parmesan cheese.
8. 8. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
9. 9. Let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.