I’ve said it before, and I’m going to say it again.
I don’t hate Olive Garden.
Yep, that’s right, I know Olive Garden is known for being an abomination to Italians everywhere, but truthfully, I don’t think of it this way.
Their eggplant parmigiana might be popular, but nothing beats a homemade version like this one!
Olive Garden isn’t authentically Italian, but it also never has claimed to be. Instead, it boasts 2000s Tuscan-style decor while serving you Americanized versions of some of your favorite dishes that you may have eaten growing up.
And some of the things on the menu are absolutely delicious.
Now, am I going to lie and say that the Olive Garden eggplant parmesan is better than my grandmother’s?
Absolutely not.
But their eggplant parmigiana is really great and hits the spot right when you need it to.
What’s in Eggplant Parmigiana?
This dish, often hailed as a vegetarian classic, consists of layers of delicious ingredients that come together for the ultimate comfort food.
Fried Eggplant
You don’t have to make this with fried eggplant, but all the best eggplant parmigiana recipes I’ve had include fried eggplant between the layers. Salt and pepper the slices thoroughly and fry them in extra-virgin olive oil until golden brown. If you want a lighter version, you can use an air fryer.
Tomato Sauce
Make your own tomato sauce or use a high-quality jarred option. Either works!
Provolone Cheese
While some may argue mozzarella is the default, provolone offers a sharper flavor that makes this eggplant parmigiana stand out.
Grated Romano Cheese
This cheese enhances the sauce’s flavor, setting apart a good eggplant parmigiana recipe from a great one.
Mozzarella Cheese
Perfect for the top layer, mozzarella melts into a bubbly, golden topping
Fresh Basil (Optional)
Fresh basil gives a bright, herby kick to this dish. While optional, it adds a delicious aroma and flavor.
@mortadellahead Keeping it simple today. Here’s how we make a beautiful eggplant parmesan here at Mortadella Head! #eggplantparm #eggplantparmesan #bostontiktok
Step-by-Step Guide to Perfect Eggplant Parmigiana
Making eggplant parmigiana isn’t just about layering ingredients—it’s about attention to detail and using simple techniques to elevate the flavors. Here’s how to make your dish truly stand out:
1. Choose and Prepare Your Eggplant
- Tip: Use fresh, firm eggplants with smooth skin. Slice them about ¼ inch thick for even cooking.
- Pro Tip: Salt the slices generously and let them sit for 30 minutes to remove bitterness and excess moisture. Pat them dry with a paper towel before cooking. This ensures your eggplant layers won’t turn soggy.
2. Fry or Air Fry the Eggplant
- Coat the eggplant slices in seasoned flour and egg (no breadcrumbs here!). Fry them in extra-virgin olive oil until golden brown.
- Lighter Option: Use an air fryer for a healthier, crisp result.
- Why This Matters: The flour and egg coating keeps the slices crispy while allowing them to soak up the sauce and cheese without becoming mushy.
3. Use a Quality Tomato Sauce
- Whether homemade or store-bought, ensure your tomato sauce is well-seasoned and balanced. A touch of garlic, onion, and basil can take your sauce to the next level.
- Pro Tip: Simmer your sauce for 20–30 minutes before assembling the dish to deepen its flavor.
4. Layer Like a Pro
- In a baking dish, start with a thin layer of sauce to prevent sticking. Then layer the ingredients in this order:
- Sauce
- Fried eggplant slices
- Provolone cheese
- Grated Romano cheese
- Repeat until you reach the top of the dish.
5. Add the Final Toppings
- Mozzarella Magic: Shredded mozzarella melts beautifully to create a gooey, golden topping.
- Fresh Basil: Add basil leaves for a burst of freshness. If you’re not a fan of basil, oregano is a great alternative.
- Finish with a sprinkle of grated Romano cheese for an extra punch of flavor.
6. Bake to Perfection
- Bake at 400°F for about 40 minutes or at a lower temperature for a longer time to let the flavors meld together.
- Tip: Cover with foil for the first 20 minutes to prevent the cheese from overbrowning, then remove the foil for a perfectly golden crust.
7. Let It Rest Before Serving
- Once out of the oven, let the dish rest for 15–30 minutes.
- Why This Matters: Resting allows the layers to set, making it easier to slice and ensuring the flavors are well-distributed.
Tips for the Best Eggplant Parmigiana
- Choose the Right Eggplants: Use firm, fresh eggplants without bruises for the best results. Salting the slices beforehand removes bitterness and excess moisture.
- Use High-Quality Cheese: Provolone, mozzarella, and Romano cheeses should be fresh to ensure a rich, creamy texture.
- Customize Your Layers: Add extra veggies like zucchini or roasted peppers for a unique twist on classic eggplant parmigiana.
Eggplant Parmesan FAQs:
Q: Can I freeze eggplant parmigiana?
Yes! Prepare the dish but don’t bake it. Cover tightly with plastic wrap and freeze. When ready to eat, thaw in the fridge overnight and bake as directed.
Q: How do I avoid soggy eggplant?
Salt the eggplant slices and let them sit for 30 minutes. This draws out excess moisture and ensures crispy slices.
Q: What should I serve with eggplant parmigiana?
Pair it with a side salad, pasta, or roasted vegetables. For an authentic Italian touch, try serving it with crusty bread and a glass of red wine.
What Makes This Eggplant Parmigiana Better Than Olive Garden?
The secret lies in the simplicity and quality of ingredients. This recipe skips the breadcrumbs, relying on perfectly seasoned and fried eggplant to provide crispiness without becoming soggy. Combined with the richness of provolone cheese and fresh basil, it’s a dish that captures the heart of Italian cooking.
Trust me, once you’ve tried this eggplant parmigiana, you won’t look back!
Final Thoughts
Eggplant parmigiana is the ultimate comfort food, and this recipe will make you a believer. With fresh ingredients, simple techniques, and an unbeatable flavor, it’s a dish you’ll want to make again and again.
Make it nice, and don’t forget to share your thoughts in the comments! Check out our other recipes for more delicious inspiration.
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Better Than Olive Garden Eggplant Parmigiana Recipe
Ingredients
- ½ eggplant, sliced thin and fried in hot oil over medium heat covered in egg wash and flour.
- ½ lb provolone cheese, sliced
- 1 cup shredded mozzarella cheese
- 1 qt warm tomato sauce of choice
- 1 cup grated Romano cheese or parmesan cheese
- ½ cup fresh basil leaves, sliced into little thin ribbons
Instructions
- Preheat oven to 400°
- In a baking dish or casserole dish, line the bottom with a thin layer of tomato sauce.
- On top of the tomato sauce goes a thin layer of fried eggplant.
- Top the eggplant with provolone cheese and a sprinkle of grated Romano cheese.
- Repeat steps 2-4 until you reach the top of the baking dish.
- Top the eggplant parmesan with a layer of sauce (about a cup of tomato sauce), mozzarella cheese, grated Romano, and half of the basil.
- Bake for about 45 minutes in the preheated oven until the cheese is melted and golden brown.
- Let sit for 12-15 minutes before cutting into it for the best end result. Top with a thin layer of marinara sauce, grated cheese, and fresh basil.
One Response
So interesting that you use provolone cheese! I will definitely have to try out your recipe!