Olive Garden Eggplant Parmesan Recipe
You start by slicing the eggplant into rounds, then breading and frying them until golden.Although it’s tempting to skip, salting the slices to draw out moisture ensures a perfect final texture.After layering with sauce and cheese, a quick bake in the oven marries all the flavors beautifully.
Ingredients
- 2 large Eggplants
- 3 cups Marinara Sauce
- 2 cups Mozzarella Cheese shredded
- 1 cup Parmesan Cheese grated
- 1 cup All-Purpose Flour
- 2 cups Breadcrumbs
- 2 Eggs
- 1 cup Milk
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Olive Oil
Instructions
- Preheat your oven to 400°F.
- This is an important start because you want that oven nice and hot when you’re ready to bake.
- Slice each eggplant into 1/4-inch thick rounds, keeping them as consistent as possible for even cooking.
- In separate bowls, prepare your flour, a mixture of eggs and milk, and breadcrumbs.
- Coat each eggplant slice in flour, then dip in the egg wash, and finally cover with breadcrumbs.
- Heat olive oil in a skillet over medium heat.
- Fry the eggplant slices for about 2 minutes on each side until golden brown and crispy.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer fried eggplant slices over sauce, sprinkle with mozzarella and parmesan cheese, and repeat until all ingredients are used.
- Then, bake for 20-25 minutes.
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