Eggplant Parmigiana (Olive Garden Style)
A comforting Italian-American classic featuring crispy breaded eggplant, rich marinara, and melty cheeses—just like the beloved Olive Garden version. Serve it over spaghetti for a hearty, nostalgic meal.
Ingredients
- 2 medium eggplants sliced into ¼-inch rounds
- 2 cups Italian-seasoned breadcrumbs
- ½ cup grated parmesan cheese mixed with breadcrumbs
- 2 eggs for egg wash
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce store-bought or homemade
- olive oil for frying
- salt to draw moisture from eggplant
- black pepper to taste
- Italian seasoning optional, for garnish
- 8 oz spaghetti cooked, for serving
Instructions
- Slice eggplants into ¼-inch rounds. Lay them out and sprinkle with salt. Let sit for 30 minutes to draw out bitterness. Rinse and pat dry.
- Set up a breading station: one bowl with beaten eggs, one with a mixture of breadcrumbs and parmesan.
- Dip each eggplant slice into the egg wash, then coat in the breadcrumb mixture. Set aside.
- Heat olive oil in a skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Drain on a rack or paper towels.
- Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce.
- Layer fried eggplant slices, top with marinara and mozzarella. Repeat until ingredients are used, ending with cheese on top.
- Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
- While the eggplant bakes, cook the spaghetti according to package instructions. Drain and toss with extra marinara if desired.
- Serve baked eggplant parmigiana over spaghetti. Garnish with Italian herbs and extra parmesan if desired.
Notes
For extra crispiness, use panko breadcrumbs or an air fryer. You can make this gluten-free with GF breadcrumbs and pasta. Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer to retain texture.