Olive Garden Eggplant Aubergine Parmigiana
Indulge in the rich and comforting flavors of this Olive Garden Eggplant Aubergine Parmigiana recipe, a classic Italian-inspired dish crafted with perfectly breaded and golden-fried eggplant slices layered with zesty marinara sauce, melted mozzarella, and Parmesan cheese. This crowd-pleasing vegetarian favorite begins with tender eggplants, salted to remove bitterness, before being coated in a crisp breadcrumb-Parmesan blend and lightly fried to perfection. Baked in the oven until bubbly and golden, this dish is elevated with a garnish of fresh basil for a burst of freshness. Perfect for family dinners or entertaining, this comforting casserole pairs beautifully with garlic bread or a crisp side salad. Easy to prepare and full of authentic flavors, this recipe is a must-try for fans of Italian-style eggplant parmigiana.
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Recipe Information
Ingredients
- 2 pieces Eggplant (large, about 2 lbs)
- 1 tbsp Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tbsp Water
- 2 cups Breadcrumbs (Italian-style)
- 1 cup Parmesan cheese (grated)
- 1 cup Olive oil
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese (shredded)
- 6 leaves Fresh basil leaves (optional, for garnish)
Instructions
Wash and slice the eggplants into 1/4-inch thick rounds. Lay the slices on a baking sheet and sprinkle them generously with salt. Let them rest for 30 minutes to draw out excess moisture and bitterness.
Rinse the eggplant slices under cold water to remove the salt and pat them dry with a clean kitchen towel.
Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs mixed with 2 tablespoons of water, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Dredge each eggplant slice first in the flour, then in the egg mixture, and finally in the breadcrumb mixture, pressing gently to coat evenly.
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain them on paper towels.
Preheat your oven to 375°F (190°C).
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.
Spoon marinara sauce over the eggplant layer, then sprinkle with shredded mozzarella cheese. Repeat this layering process until all the eggplant slices are used, finishing with a layer of sauce and mozzarella on top.
Bake the dish in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2265 mg | 98% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 10.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 698 mg | 54% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
