Copy Cat Olive Garden Eggplant Parmigiana

Updated at: Fri, 04 Oct 2024 19:36:43 GMT

Step 1

Preheat oven to 375F.

Step 2

Cut off both ends of the eggplant (the stem and the bottom) and then use a sharp knife to carefully peel the eggplant.

Step 3

Once your eggplants are completely peeled, place them on a cutting board and begin slicing them into rounds and then salt both sides of the eggplant slices.

Step 4

Dip eggplant into beaten egg, and then roll in breadcrumbs.

Step 5

Lay eggplant slices flat in a greased casserole dish or baking sheet. Do not stack the eggplant slices or they will not cook evenly.

Step 6

Spray the eggplant slices with nonstick cooking spray – this will help the eggplant to get extra crispy while baking.

Step 7

Bake the eggplant parmigiana at 375F for 20 minutes or until the eggplant is golden brown, crispy, and fork-tender.

Step 8

Remove the eggplant parmesan from the oven and sprinkle lightly with mozzarella cheese and freshly grated Parmesan cheese, then place it back into the oven for 2-3 minutes or just long enough for the cheese to melt.

Step 9

Top the Copy Cat Olive Garden Eggplant Parmigiana with Homemade Marinara and serve garnished with parsley flakes.

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