Craving that classic Olive Garden Eggplant Parmesan but don't want to leave the house? This recipe brings the restaurant's delicious flavors right to your kitchen! Forget complicated techniques – this is a surprisingly easy and satisfying meal, perfect for a weeknight dinner or a special occasion. Get ready to impress yourself and your loved ones with this homemade version of a beloved Italian-American staple.
Ingredients:
This recipe yields four generous servings of delicious eggplant parmesan.
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For the Eggplant:
- 2 large eggplants, sliced into 1/4-inch thick rounds
- 1 teaspoon salt
- 2 cups all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs (panko recommended)
- 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
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
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For the Assembly & Baking:
- 8 ounces fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions:
Preparing the Eggplant:
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Salt the Eggplant: Generously salt both sides of the eggplant slices and let them sit on a wire rack for at least 30 minutes. This draws out excess moisture, preventing soggy eggplant. Pat the slices dry with paper towels before proceeding.
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Bread the Eggplant: Set up a breading station with flour, beaten eggs, and the breadcrumb mixture (breadcrumbs and Parmesan cheese combined). Dredge each eggplant slice in flour, then dip in the egg, and finally coat thoroughly with the breadcrumb mixture.
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Fry 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 cooked through (about 3-4 minutes per side). Remove and drain on paper towels.
Making the Marinara Sauce:
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Sauté Garlic: Heat olive oil in a large saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
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Simmer the Sauce: Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, pepper, and red pepper flakes (if using). 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:
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Layer the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of marinara sauce on the bottom. Layer fried eggplant slices, mozzarella slices, and a sprinkle of Parmesan cheese. Repeat layers until all ingredients are used, ending with a layer of sauce and remaining Parmesan cheese.
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Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Garnish with fresh basil leaves before serving.
Tips and Variations:
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For crispier eggplant: You can bake the breaded eggplant slices in the oven at 400°F (200°C) for about 15-20 minutes before assembling the casserole. This helps to remove some of the oil and create a crispier texture.
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Make it ahead: You can prepare the eggplant and sauce ahead of time and assemble the casserole the day of. Just bake it when ready to serve.
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Add some vegetables: Enhance the sauce with sautéed mushrooms, bell peppers, or onions for extra flavor and nutrition.
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Spice it up: Add a pinch of cayenne pepper to the sauce for a spicier kick.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: Approximately 20g Fat: Approximately 25g Carbohydrates: Approximately 40g
Enjoy your homemade Olive Garden-inspired Eggplant Parmesan! This easy recipe is a delicious and satisfying meal that's sure to become a family favorite. It’s a perfect example of how healthy meals can also be incredibly delicious and quick dinner ideas are achievable with homemade cooking. This is truly one of the best recipes you'll find!