Olive Garden Eggplant Parmesan
The Olive Garden Eggplant Parmesan is the best Italian-American comfort food. It takes simple eggplant and turns it into a dish that can compete with any meat-based main dish.
Equipment
- 1 Large skillet for frying
- 1 Baking Dish 9x13
- 1 Wire cooling rack
- 1 Paper towels
- 3 shallow bowls for breading
- 1 Box grater for cheese
Ingredients
- 2 large eggplants
- 1 cup all-purpose flour
- 3 eggs beaten
- 2 cups Italian breadcrumbs
- 3 cups marinara sauce
- 2 cups mozzarella cheese low-moisture, shredded
- 1 cup Parmesan cheese freshly grated
- 1/2 cup Romano cheese freshly grated
- Salt for preparing eggplant
- Olive oil and vegetable oil for frying
Instructions
Prepare the Eggplant
- Slice eggplants into 1/2-inch rounds. Salt both sides and let it rest on a wire rack for 15 minutes. Pat dry thoroughly with paper towels.
Set Up the Breading Station
- Arrange three shallow dishes: flour in first, beaten eggs in second, and Italian breadcrumbs in third. Place a wire rack at the end for breaded slices.
Heat the Oil
- Pour olive oil and vegetable oil mixture into a large skillet to 1/2 inch depth. Heat to 375°F over medium heat.
Bread the Eggplant
- Coat each slice in flour, then egg, and finally breadcrumbs. Place on wire rack while completing all slices.
Fry the Eggplant
- Fry breaded slices for 2-3 minutes per side until golden brown. Work in batches, avoiding overcrowding. Drain on paper towels.
Prepare for Baking
- Preheat oven to 375°F. Spread marinara sauce in 9x13 baking dish. Arrange a layer of fried eggplant.
Layer and Bake
- Layer sauce and cheese mixture over eggplant. Repeat layers, ending with cheese. Bake 20 minutes until bubbly.
Rest and Serve
- Let rest 5 minutes before serving. Garnish with fresh basil and serve over hot pasta.