Go Back
Olive Garden Eggplant Parmesan Recipe

Olive Garden Eggplant Parmesan Recipe

Olivia Brooks
Make dinner special with this Olive Garden Eggplant Parmesan Recipe featuring crispy eggplant slices, marinara, parmesan, and creamy mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4
Calories 522 kcal

Equipment

  • Sharp knife
  • Cutting board
  • Large baking sheet
  • Bowls for breading
  • Large skillet (cast iron is ideal)
  • Tongs
  • Paper towels
  • 9×13 baking dish
  • Oven

Ingredients
  

For the Eggplant

  • 2 medium eggplants
  • Salt to draw out moisture
  • 1 ½ cups breadcrumbs
  • ½ cup grated parmesan
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 large eggs
  • 1 cup flour
  • Olive oil for frying

For the Sauce & Cheese

  • 3 cups marinara sauce homemade or store-bought
  • 2 cups shredded mozzarella
  • ½ cup grated parmesan
  • Fresh basil optional but amazing

For Serving

  • Cooked pasta optional
  • Extra parmesan never optional for me

Instructions
 

Prepare the Eggplant

  • Slice the eggplant into ½-inch rounds.
  • Lay them on a baking sheet and sprinkle generously with salt on both sides.
  • Let them sit for 30 minutes. This draws out bitterness and moisture so your eggplant fries beautifully.
  • After 30 minutes, pat the slices dry.

Set Up the Breading Station

  • You’ll need three bowls:
  • Bowl 1: Flour
  • Bowl 2: Beaten eggs
  • Bowl 3: Breadcrumbs, parmesan, garlic powder, Italian seasoning
  • Take each eggplant slice and:
  • Dip in flour
  • Dip in egg
  • Press into breadcrumb mixture
  • Make sure each piece is fully coated.

Fry the Eggplant

  • Heat a generous amount of olive oil in a large skillet over medium heat.
  • Fry the slices until golden and crispy on both sides—about 3–4 minutes per side.
  • Transfer them to a paper towel-lined plate to drain.

Assemble the Dish

  • Spread a thin layer of marinara sauce in your baking dish.
  • Layer in this order:
  • Fried eggplant slices
  • Marinara sauce
  • Mozzarella
  • Parmesan
  • Repeat layers until everything is used up.
  • Top with extra cheese (always the right choice).

Bake

  • Bake at 375°F (190°C) for 25 minutes or until the cheese is melted, bubbly, and lightly golden.
  • Let it rest for 10 minutes before slicing.
  • That resting time helps everything set perfectly.

Serve

  • Serve with warm pasta, garlic bread, or a simple salad.
  • And definitely add fresh basil for that fresh Italian aroma.
Keyword Olive Garden Eggplant Parmesan Recipe