Olive Garden Eggplant Parmesan Recipe
Eggplant Parmesan is a classic Italian dish beloved for its rich flavors and comforting textures. Olive Garden, renowned for its delectable Italian cuisine, offers a mouthwatering rendition of this beloved recipe. Combining tender slices of eggplant with layers of tangy marinara sauce and gooey melted cheese, Olive Garden's Eggplant Parmesan is a delightful symphony of flavors that transports diners to the sun-soaked streets of Italy.
Equipment
- Large skillet or frying pan
- Baking Dish:
- Mixing bowls:
- Paper Towels:
- Cooking utensils (tongs, spatula)
- Aluminum Foil:
Ingredients
- 2 large eggplants
- 2 cups breadcrumbs (Italian-style breadcrumbs work well)
- 1 cup all-purpose flour
- 4 large eggs, beaten
- Salt and pepper to taste
- Olive oil, for frying
- 4 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the eggplants and slice them into1/2-inch thick rounds.
- Season the eggplant slices with salt and pepper.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each eggplant slice in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere. Repeat with all eggplant slices.
- Heat a generous amount of olive oil in a large skillet or frying pan over medium heat.
- Working in batches, fry the breaded egg plant slices until golden brown and crispy on both sides, about 2-3 minutes per side. Use tongs to flip the slices carefully. Transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Arrange a layer of fried eggplant slices on top of the marinara sauce.
- Spoon more marinara sauce over the egg plant slices, then sprinkle with shredded mozzarella cheese and grated Parmesan cheese.
- Repeat the layering process with the remaining egg plant slices, marinara sauce, and cheeses until all ingredients are used, finishing with a layer of cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the Olive Garden Egg plant Parmesan from the oven and let it cool for a few minutes before serving.
- Garnish with fresh basil leaves, if desired, and serve hot.