Description
This Eggplant Parmigiana is a crispy, cheesy, and comforting Italian classic, just like Olive Garden’s! Perfect for vegetarians or anyone looking for a hearty, meatless dish, this easy homemade version features crispy breaded eggplant, rich marinara sauce, and melty mozzarella. Serve with pasta or a side salad for a complete meal!
Ingredients
Units
Scale
For the Eggplant:
- 2 large eggplants, sliced 1/4 inch thick
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 3/4 cup breadcrumbs
- 1/2 cup Parmesan cheese, finely grated
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 2 cups marinara sauce, divided
- 2 cups low-moisture mozzarella cheese, grated
- Cooking oil for frying
For Homemade Marinara Sauce (Optional):
- 12 oz can San Marzano tomatoes
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Kosher salt, to taste
Instructions
Step 1: Prep the Eggplant
- Lay the eggplant slices on a paper towel-lined sheet tray. Sprinkle with kosher salt and let sit for 10-15 minutes until moisture beads appear.
- Rinse the eggplant slices thoroughly in a colander, then pat dry with paper towels.
Step 2: Breading Process
- In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, parsley, salt, and pepper.
- Dredge each eggplant slice in flour, shaking off excess.
- Dip in whisked eggs, letting excess drip off.
- Coat both sides in the breadcrumb mixture, pressing gently.
Step 3: Fry the Eggplant
- Heat ½ to 1 inch of neutral oil in a cast iron skillet over medium heat.
- Fry eggplant slices in batches for 3-4 minutes per side until golden brown and crispy. Drain on a wire rack over a baking sheet.
- Sprinkle a pinch of salt on the hot, fried eggplant.
Step 4: Assemble & Bake
- Preheat oven to 400°F (200°C).
- Grease a 9×9-inch baking dish and spread half of the marinara sauce on the bottom.
- Arrange fried eggplant slices in a shingled pattern.
- Top with the remaining marinara sauce and shredded mozzarella cheese.
- Bake for 10-15 minutes, then broil for 2-3 minutes until the cheese is bubbly and golden brown.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 350°F oven for 10 minutes or microwave for 30-60 seconds.
- Make it Lighter: Air-fry or bake the breaded eggplant instead of frying.
- Serving Ideas: Serve over pasta, with a fresh salad, or as a sandwich filling.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg