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Olive Garden Eggplant Parmigiana – Copycat Recipe
Mar 07, 2026
Olive Garden Eggplant Parmigiana – Copycat Recipe
Recreate the classic Olive Garden Eggplant Parmigiana at home with this easy copycat recipe! Crispy, breaded eggplant layered with marinara sauce, and gooey mozzarella cheese makes for a delightful dinner that’s sure to impress.
Recipe Details
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| Servings | 4 servings |
Ingredients
- 2 medium eggplants, sliced into 1/2 inch rounds
- Salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Set up a breading station: one plate with flour, another with beaten eggs, and a third with breadcrumbs.
- Dredge each eggplant slice in flour, dip in eggs, then coat with breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side.
- In a baking dish, spread a layer of marinara sauce, then layer half of the fried eggplant, followed by more sauce, half the mozzarella, and half the Parmesan cheese.
- Repeat the layers with the remaining eggplant, sauce, and cheeses.
- Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes, garnish with fresh basil, and serve hot.
Nutrition Information
| Calories | 450 calories |
|---|---|
| Fat | 22g fat |
| Carbohydrates | 50g carbohydrates |
| Protein | 18g protein |
Handy Tips
- For extra flavor, add Italian herbs to your breadcrumbs.
- Make it ahead of time and reheat in the oven for a quick meal.
Ingredient Swaps
- Eggplants: Zucchini or Portobello mushrooms can be used as substitutes.
- Breadcrumbs: Use panko for an extra crispy texture.
- Cheese: Try vegan cheese if you want a dairy-free option.
