Eggplant Parmigiana – Easy Olive Garden Copycat

This Olive Garden Eggplant Parmigiana copycat is a cozy dinner classic — breaded slices of eggplant, fried golden, layered with marinara and melty mozzarella. It’s rich and comforting, but also pretty doable for a weeknight. Cheap, satisfying, and you don’t have to wear shoes to enjoy it.

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Quick Summary

• Prep time: 30 mins
• Cook time: 1 hour
• Flavor: crispy, savory, saucy
• Great for: meatless dinners, make-ahead meals, pasta nights

Why I Like This Recipe

So I was just trying to use up a sad eggplant. Didn’t expect to go full Olive Garden impersonator — but yeah. This turned out way better than expected. Crispy outside, melty cheese, and that garlic-y marinara. Made pasta on the side just to mop it up. Honestly? I’d eat this over the restaurant one. And I didn’t even leave the house.

Ingredients

For the Eggplant:

• 2 medium eggplants
• Salt
• 2 cups all-purpose flour
• 4 large eggs
• 1 cup whole milk
• 4 cups Italian breadcrumbs
• Vegetable oil (for frying)
• 1 cup shredded mozzarella
• Chopped parsley (optional, for garnish)

For the Marinara:

• 2 tbsp olive oil
• 4 cloves garlic, sliced
• 28 oz tomato puree
• 28 oz diced tomatoes
• 1½ tsp Italian seasoning
• ½ tsp dried basil
• ¼ tsp red chili flakes
• 2 tsp salt
• ½ tsp black pepper
• 1 tbsp sugar (optional, to balance acidity)

How To Make Eggplant Parmigiana

1. Salt the eggplant: Slice your eggplants (aim for about ⅜ inch). Lay them out on a tray, sprinkle with salt on both sides. Let them sit for an hour. Blot with paper towels after — they’ll release a bunch of liquid. This step? Kinda crucial.
2. Make the sauce: Start the marinara while the eggplant sits. Olive oil + sliced garlic in a pot, medium heat. Once soft, take the garlic out (or leave it, if you’re bold). Add in tomatoes, seasonings, stir. Simmer gently for about 30 mins. Taste. If it’s sharp, add a little sugar.
3. Set up your breading station: Three bowls — flour in one, eggs + milk in the second, breadcrumbs in the third. You know the drill.
4. Bread the eggplant: Flour → egg wash → breadcrumbs. Shake off extra. Place on a wire rack (don’t stack ‘em).
5. Fry it up: Heat oil in a skillet to 400°F (seriously, use a thermometer). Fry slices in batches until both sides are golden. Drain on a rack. Hit with a pinch of salt while they’re hot.
6. Assemble + bake: Oven to 200°C (or 400°F). In a greased dish, layer ⅓ of your marinara, half the eggplant, more sauce, the rest of the eggplant, then the last of the sauce. Mozzarella on top. Bake for 5–10 mins until bubbly.
7. Serve: Sprinkle parsley if you’re feeling fancy. I like it with spaghetti, or just bread to scoop up the extra sauce.

Tips for Success

• Slice eggplant evenly — too thin = floppy, too thick = chewy.
• Salt and sit for an hour — helps with bitterness + texture.
• Rack > paper towels when draining. Keeps it crisp.
• Don’t overcrowd the oil. Fry in batches.
• Good tomatoes = good sauce. Don’t cheap out here.

Storage and Reheating

• Fridge: Cool it first, then store in a sealed container for up to 3 days.
• Freezer: Totally freezer-friendly. Wrap it up tight (foil or airtight container). Good for 2 months.
• Reheat: Low heat skillet with a lid works best. Add a little splash of water or sauce to keep it moist. About 5–7 mins should do.

Frequently Asked Questions

• Can I bake the eggplant instead of frying?
  You can — but it won’t be as crispy. Brush with oil and bake at 425°F for 20–25 mins, flipping halfway.
• Do I have to peel the eggplant?
  Nope. The skin softens when cooked. If it bugs you, peel it — totally personal.
• Can I use jarred marinara?
  Sure. Just make sure it’s one you like the flavor of. But homemade is worth it if you’ve got the time.
• What goes well with it?
  Spaghetti, garlic bread, or just a big green salad. It’s rich — keep the sides simple.
• Is it still good the next day?
  Yep. Even better, honestly. The layers settle in a bit more. Reheat gently though, so it doesn’t get mushy.

Common Mistakes and How to Dodge Them

• Skipping the salting step: Eggplant can be bitter and watery. Salt it, wait an hour, blot dry. Trust me.
• Frying too cold or too hot: Too cold = greasy eggplant. Too hot = burned outside, raw inside. Aim for 400°F (use a thermometer if you’ve got one).
• Paper towels instead of rack: They steam on paper towels. Use a wire rack so the bottoms don’t get soggy.
• Overloading the pan: If you fry too many slices at once, the oil temp drops. Fry in batches — it’s annoying but worth it.
• Uneven slices: If some are thick and some are thin, they’ll cook at different rates. Try to slice consistently — use a guide if you need to.

Nutrition Facts (Per Serving)

• Calories: 615 kcal
• Total Fat: 21g
• Saturated Fat: 7g
• Cholesterol: 119mg
• Sodium: 1613mg
• Potassium: 812mg
• Total Carbohydrate: 84g
• Dietary Fiber: 11g
• Sugars: 16g
• Protein: 24g

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