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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Rinse the eggplant slices under cold water to remove the salt and pat them dry with a clean kitchen towel.

Step 3

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.

Step 4

Dredge each eggplant slice first in the flour, then in the egg mixture, and finally in the breadcrumb mixture, pressing gently to coat evenly.

Step 5

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.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

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.

Step 8

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.

Step 9

Bake the dish in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

Step 10

Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.

Nutrition Facts

Serving size	(2857.8g)

Amount per serving	% Daily Value*
Calories	5494.9

Total Fat 378.5g	0%
Saturated Fat 114.5g	0%
Polyunsaturated Fat 21.2g
Cholesterol 924.5mg	0%
Sodium 14838.4mg	0%
Total Carbohydrate 321.2g	0%
Dietary Fiber 33.6g	0%
Total Sugars 45.4g
Protein 204.2g	0%

Vitamin D 123IU	0%
Calcium 4137.0mg	0%
Iron 21.5mg	0%
Potassium 2283.5mg	0%

*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.

Source of Calories

Fat: 61.8%

Protein: 14.8%

Carbs: 23.3%