Craving that rich, satisfying taste of Olive Garden's Eggplant Parmesan but don't want to leave the house? This recipe brings the restaurant experience right to your kitchen! We’ve perfected a homemade version that's both incredibly delicious and surprisingly easy to make, perfect for a quick weeknight dinner or a special occasion. This easy recipe provides a healthy and delicious alternative to traditional pasta dishes. Get ready to impress yourself and your family with this fantastically flavorful eggplant parmesan!
Ingredients:
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For the Eggplant:
- 1 large eggplant (about 1.5 pounds), sliced into 1/4-inch thick rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- Vegetable oil, for frying
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For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
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For Assembly:
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 8 ounces mozzarella cheese, shredded
Instructions:
Preparing the Eggplant:
- Salt the Eggplant: Generously salt both sides of the eggplant slices and place them on a wire rack set over a baking sheet. Let them sit for at least 30 minutes to draw out excess moisture. This is a crucial step for crispy eggplant!
- Breading the Eggplant: After 30 minutes, pat the eggplant slices dry with paper towels. Set up a breading station with flour, beaten eggs, and the breadcrumb mixture (breadcrumbs and Parmesan cheese). Dredge each eggplant slice in flour, then dip in the egg, and finally coat thoroughly with the breadcrumb mixture.
- Frying the Eggplant: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches, ensuring not to overcrowd the pan, until golden brown and tender, about 3-4 minutes per side. Remove and place on a wire rack to drain excess oil.
Making the Sauce:
- While the eggplant is frying, prepare the sauce. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
Assembling and Baking the Eggplant Parmesan:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, and chopped basil.
- Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
- Layer half of the fried eggplant slices in the dish.
- Spread half of the ricotta mixture evenly over the eggplant.
- Top with half of the remaining sauce.
- Repeat layers with remaining eggplant, ricotta mixture, and sauce.
- Sprinkle generously with mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. Let it rest for 10 minutes before serving.
Tips and Variations:
- For a healthier option, bake the eggplant instead of frying. Toss the breaded eggplant with a little olive oil and bake at 400°F for 20-25 minutes, flipping halfway through.
- Add a layer of fresh spinach or mushrooms between the eggplant and ricotta for extra flavor and nutrients.
- Feel free to experiment with different cheeses. Provolone or a blend of Italian cheeses would be delicious.
- For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 20-25g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 40-45g
This Olive Garden-inspired Eggplant Parmesan is a delicious and satisfying meal that's perfect for any occasion. Enjoy!