Better than Olive Garden Eggplant Parmigiana

5 from 1 vote

Better than Olive Garden Eggplant Parmigiana

The ultimate eggplant parmigiana, perfect for your Christmas and Thanksgiving dinners. It's cheesy and crispy goodness will be the best eggplant parmigiana you ever have.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 295kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 large frying pan
1 9x13 baking dish
1 medium pot

Ingredients

2 eggplants
2 cups breadcrumbs
3 tablespoon fresh parsley, chopped
2 tablespoon garlic powder
2 teaspoon kosher salt
¼ cup parmesan cheese
olive oil
3 eggs

Sauce

1 28 oz can crushed tomatoes
6 basil leaves
1 teaspoon salt
2 cloves garlic, minced

Toppings

1 cup parmesan cheese
½ cup shredded mozzarella

Instructions

Place your pot on the stove top on medium heat. Add 1 tablespoon olive oil. Add the garlic to the pan and saute for 1-2 minutes or until fragrant. Add the crushed tomatoes and bring them to a simmer. Add the basil and salt and simmer for 30 minutes.
Slice the eggplant in ¼ inch circular slices. There is no need to remove the skin. Whisk the eggs in a bowl. Combine the breadcrumbs, salt, garlic powder, parsley, and parmesan on a plate. Dip the eggplant slices in the egg and then dredge them in the breadcrumbs. Set on a plate and keep going until you finish all of the eggplant slices.
Add about ½ an inch of olive oil to a frying pan on the stove top on medium-high heat. Once the olive oil is hot, place your eggplant slices in the oil in batches. You may need to lower the heat if there is any splattering of oil. Fry each side of the eggplant for 2 minutes or until golden brown and then flip. Remove and set on a cooling rack. Sprinkle with a small amount of kosher salt.
Preheat the oven to 375℉. Line the bottom of the baking pan with a couple spoons of the sauce. Top that with a layer of eggplant and then some more sauce on top. Sprinkle parmesan cheese and then add another layer of eggplant. Keep going until you get to the top of the pan. Add the mozzarella to the last layer on top.
Place the pan in the oven and bake for 25 minutes. Remove from the oven and serve.

Notes

You will have to keep adding more olive oil to the frying pan as you go. You may also want to wipe the pan clean occasionally to remove some of the burnt breadcrumbs. You don't have to do this after every batch but maybe 1-2x during the whole process.
I like to make my own sauce, but you can use any sauce you have or buy from the supermarket.

Nutrition