olive garden eggplant parmesan
A classic Italian-American dish featuring crispy fried eggplant slices layered with marinara sauce and melted cheese, baked to perfection.
Ingredients
- 2 medium eggplants
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Slice eggplants into 1/4 inch rounds. Sprinkle salt on both sides and let sit for 30 minutes. Rinse and pat dry.
- Dredge eggplant slices in flour, then dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese.
- Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish.
- Layer half of the fried eggplant slices over the sauce. Cover with half of the remaining marinara sauce and sprinkle with half of the mozzarella cheese.
- Repeat with the remaining eggplant, sauce, and mozzarella cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.