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A freshly baked dish of Olive Garden eggplant parmesan, topped with melted cheese and garnished with chopped parsley.

Olive Garden Eggplant Parmesan

A crispy, cheesy, and flavorful take on Olive Garden's classic Eggplant Parmesan, this homemade version delivers restaurant-quality results right from your kitchen.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Cuisine American
Servings 4 servings
Calories 1060 kcal

Ingredients
  

  • 2 medium eggplants sliced into 1/4-inch rounds
  • 1 cup all-purpose flour for dredging
  • 2 large eggs beaten
  • 2 cups Italian-style breadcrumbs
  • 2 ½ cups marinara sauce store-bought or homemade
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • to taste salt and pepper for seasoning the eggplant
  • as needed olive oil for frying
  • optional cooked spaghetti for serving
  • optional fresh basil leaves for garnish

Instructions
 

  • Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then pat dry.
  • Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with Italian-style breadcrumbs.
  • Coat each eggplant slice in flour, then dip in egg, and finally coat with breadcrumbs. For extra crunch, repeat the egg and breadcrumb step.
  • Heat olive oil in a frying pan over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on a wire rack or paper towels.
  • Preheat the oven to 375°F (190°C). Spread a layer of marinara sauce in the bottom of a baking dish.
  • Add a single layer of fried eggplant slices over the sauce. Sprinkle with mozzarella and Parmesan cheese.
  • Repeat layers until all ingredients are used, finishing with a layer of sauce and a generous topping of cheese.
  • Bake for 25–30 minutes or until the cheese is melted and bubbly with a golden top.
  • Let rest for 5 minutes before serving. Garnish with fresh basil and serve with spaghetti if desired.

Notes

To make it gluten-free, use gluten-free breadcrumbs and flour. For a vegan version, substitute dairy cheese with vegan alternatives and use flax eggs. Bake instead of frying for a lighter option. Store leftovers in an airtight container for up to 3 days and reheat in an oven or air fryer for best texture.