A casserole filled with crispy, baked eggplants is the dish we call Olive Garden Eggplant Parmigiana. This Eggplant Parmigiana proved to be the most filling main course and also yummy and healthy at the same time.
We have been eating the homemade eggplant Parmigiana since my childhood and it is still a kids’ favorite at my place. No one can deny the fact that how this Eggplant Parmigiana has become a part of our family dinners now.
INGREDIENTS
- Dried Parsley for garnishing
- Salt to taste
- Grounded black pepper to taste
- 3 eggs at room temperature
- 2 large sized eggplants, peeled
- 2 cups shredded mozzarella cheese
- 2 cups Italian seasoned Panko breadcrumbs
- 3 cups Marinara Sauce
- 2 cups shredded Parmesan cheese
Method to make the delicious Eggplant Parmigiana Recipe
- Bring the eggplants and clean them by cutting the end and peeling it. Then dice these eggplants and spray salt at the ends of the eggplants.
- Start preheating the oven and also bring the baking pan to get it prepared by greasing or spraying the cooking spray.
- Take a bowl and add all the bread crumbs to this bowl. On a separate plate, break and beat the eggs.
- Bring the sliced eggplants and then firstly coat them in the egg and then coat a layer of bread crumbs over it.
- Now put the coated sliced eggplants and put in the prepared pan. Repeat the process for all the slices.
- Put the pan in the oven and after baking for 20 minutes take it out of the oven.
- Sprinkle your shredded cheese including the Parmesan cheese and Mozzarella. Bake for a few more minutes to melt the cheese.
- Spread marinara sauce all over the casserole, sprinkle the Parsley flakes and Serve. I am sure you will love it.
FAQs?
How to make the baked eggplants more crispy?
To make the sliced and coated eggplants more crispy, you should spray the cooking spray over the coated eggplants. Then after baking, they will be more crispy and not moist.
Why do the eggplant slices stick to each other?
You must keep them in the baking pan with space between the slices. Don’t layer them over each other or combine them. This will ruin your casserole. Use more than one pan if necessary but keep the spaces between them.
Olive Garden Eggplant Parmigiana Recipe
Ingredients
- Dried Parsley for garnishing
- Salt to taste
- Grounded black pepper to taste
- 3 eggs at room temperature
- 2 large sized eggplants peeled
- 2 cups shredded mozzarella cheese
- 2 cups Italian seasoned Panko breadcrumbs
- 3 cups Marinara Sauce
- 2 cups shredded Parmesan cheese
Instructions
- Bring the eggplants and clean them by cutting the end and peeling it. Then dice these eggplants and spray salt at the ends of the eggplants.
- Start preheating the oven and also bring the baking pan to get it prepared by greasing or spraying the cooking spray.
- Take a bowl and add all the bread crumbs to this bowl. On a separate plate, break and beat the eggs.
- Bring the sliced eggplants and then firstly coat them in the egg and then coat a layer of bread crumbs over it.
- Now put the coated sliced eggplants and put in the prepared pan. Repeat the process for all the slices.
- Put the pan in the oven and after baking for 20 minutes take it out of the oven.
- Sprinkle your shredded cheese including the Parmesan cheese and Mozzarella. Bake for a few more minutes to melt the cheese.
- Spread marinara sauce all over the casserole, sprinkle the Parsley flakes and Serve. I am sure you will love it.
