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Olive Garden Eggplant Parmigiana

An Italian staple, Olive Garden's eggplant parmigiana is a wonderful take on the ageless time piece. Breaded with Parmesan cheese and baked until it's crispy and golden brown, it is then topped with your favorite marinara sauce and Mozzerella.


Cooking MethodCasserole


  • 1 large eggplant
  • Flour, for dusting
  • 1 egg
  • 1/2 pound mozzarella cheese
  • 1 3/4 cup milk
  • 1 tablespoon clarified butter
  • 2 teaspoons olive oil
  • 1 jar marinara sauce
  • 1 cup dry bread crumbs
  • 3/4 cup Parmesan cheese


  1. Preheat oven to 350 degrees F. 

  2. Blanch and peel eggplant. Cut into 1/2" thick slices. Place the slices in a colander over a bowl. Sprinkle salt over all the slices. Let stand for 30 minutes. Rinse. Pat dry. Set aside.

  3. Mix egg, milk and olive oil and place into a bowl.

  4. Mix bread crumbs and grated parmesan cheese in another bowl.

  5. Dip each slice into flour, toss lightly to remove excess flour and then dip quickly into the egg and milk mixture. Allow excess milk and egg coating to drip off and then place the slice in the cheese and bread crumb mixture. Coat each slice thoroughly.

  6. Place the coated eggplant slice on a rack and allow to dry for at least an hour.

  7. Saute in clarified butter until golden on each side. Remove from skillet and place in a baking pan heavily greased with olive oil.

  8. Slice the mozzarella thickly and cover each slice of cooked, coated eggplant with as much mozzarella as needed. Pour tomato sauce over the cheese covered eggplant slices and bake for about ten minutes.

  9. Remove from oven and allow to cool.

  10. Sprinkle lightly with ground oregano and serve with additional tomato sauce. Serve with pasta.

Olive Garden Trivia!

  1. This Olive Garden Eggplant Parmigiana is a traditional and popular dish. Over the years, Olive Garden has become a staple in Italian fare in America. 

  2. The first Olive Garden opened in Orlando, Florida in 1982. In less than four decades, the chain has grown to be international and has almost 900 locations nationwide. 

  3. The chain was originally owned by General Mills, the company famous for cereal. Spaghetti for breakfast, anyone? They are now owned by Darden, the same company that owned Red Lobster. They tried a hybrid restaurant between the two, but it flopped and Red Lobster was sold.

  4. During their "Never-Ending-Pasta-Bowl" promotion in 2013, the company sold over 13 million bowls of pasta. That's a lot of noodles! 

  5. In 2014, it was estimated that over 675 million breadsticks were sold. It seems like no one can say no to Olive Garden breadsticks!

  6. Late-night television host Jimmy Fallon is such a big fan that he now owns the rights to the former Olive Garden slogan, "When You're Here, You're Family."

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I love eggplant parmigiana. I am so glad I found this recipe. Whenever I go to an Italian restaurant I always order it. I never knew how to make it. Now I know. I am definitely going to try this. Egglplant is so health too. I think we should eat more of it but you have to cook it right otherwise it can taste bitter. This way is certainly perfect.

Question.... Is the 3 Cups of milk measurement correct?

There should only be 1 3/4 cups milk. The recipe has been updated.

How many Calories Does the Olive Garden Eggplant Parmasean have? 4

Well that was a waste of 3cups of milk. I think that measurement is wrong.

Why for 3? Arithmetic required.

Thank you all for bringing this to our attention! We have now updated the recipe with the correct measurement. We apologize for the confusion. --Editors of RecipeLion

what is the correct amount of olive oil?

2 quarts of olive oil is incorrect.

Surely not 2 quarts of olive oil. Otherwise this looks wonderful. My favorite menu item .


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