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Eggplant Parmigiana

Olive Garden Eggplant Parmigiana

$17.49 1,070 cal Classic EntréesLunch-Sized FavoritesLighter Portions

Hand-breaded eggplant, lightly fried and topped with marinara and melted mozzarella. Served with a side of spaghetti. Available weekdays, 11am-3pm.
Olive Garden Menu View on OliveGarden.com

About This Dish

Eggplant Parmigiana at Olive Garden is a weekday lunch special priced at $17.49, featuring hand-breaded eggplant lightly fried and topped with marinara and melted mozzarella, served with a side of spaghetti. The full plate delivers 1,070 calories with 58 grams of fat and 2,440 milligrams of sodium. It is one of only two vegetarian entrées on the Classic Entrées menu, making it the primary non-pasta protein option for guests avoiding meat.

The eggplant preparation at Olive Garden follows the classic Italian-American approach: thin slices are salted to draw out bitterness, then hand-breaded and fried until golden before the marinara and cheese crown is applied. The side of spaghetti converts this from a standalone eggplant dish into a full Italian-American plate with two components, both covered in the same house marinara. At $17.49, it occupies the lower end of the Classic Entrées price range despite having a more labor-intensive preparation than most pasta dishes.

Nutrition Facts

Per serving

1070 Calories
58g Total Fat
2440mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden Eggplant Parmigiana at Home?

Prep: 40 min Cook: 30 min Total: 70 min Medium

Eggplant Parmigiana at Olive Garden follows the traditional Italian-American preparation closely: salted and pressed eggplant, a light breading, pan-frying in olive oil, and a baked finish with marinara and cheese. The home version benefits from the same technique but gives the cook control over eggplant thickness and oil temperature, two variables that restaurants calibrate precisely but that home cooks often get wrong.

The most common mistakes with homemade Eggplant Parmigiana are: not salting and draining the eggplant, using oil that is not hot enough (producing greasy, oil-saturated eggplant), and slicing the eggplant too thick (preventing the center from cooking through before the breading burns). A 1/2-inch slice at 375F olive oil for 3 minutes per side resolves all three issues.

Ingredients

4 servings

Eggplant

Topping and Side

Instructions

0 / 5

  1. Salt eggplant slices on both sides and arrange on paper towels. Let drain 30 minutes. Pat completely dry before breading.

    30 min

    This salting step is not optional. Skipping it produces bitter, moisture-heavy eggplant that steams in the pan instead of browning.

  2. Set up breading station: flour in one bowl, beaten eggs in second, combined breadcrumbs and Parmesan in third. Season with garlic powder.

    3 min

  3. Dredge each eggplant slice in flour, then egg, then breadcrumbs, pressing firmly to coat.

    7 min

  4. Heat olive oil in a large skillet over medium-high heat until shimmering. Fry eggplant in batches for 3 minutes per side until deep golden. Drain on paper towels.

    15 min

    Do not crowd the pan. Overcrowding drops the temperature and the eggplant absorbs oil instead of frying. Work in batches of 3 to 4 slices.

  5. Preheat oven to 375F. Layer in a baking dish: marinara, fried eggplant, more marinara, and mozzarella. Bake 15 minutes until cheese is golden. Serve over spaghetti.

    20 min

Pro Tips

  • Use Japanese eggplant if available — smaller, fewer seeds, less bitter than standard globe eggplant and requires less salting time.
  • Replenish the oil between batches. Eggplant absorbs oil significantly during frying; too little oil in the pan produces uneven browning.
  • The baking step is not just for melting cheese — it also lets the marinara penetrate the fried eggplant and soften the crust slightly for a more cohesive result.

Variations

Baked, Not Fried

Brush breaded eggplant slices generously with olive oil on both sides. Bake at 400F on a wire rack for 20 to 25 minutes, flipping once. Less crispy but substantially lower in fat.

Chicken and Eggplant Combo

Layer one slice of Chicken Parmigiana and one eggplant slice per serving in the baking dish. This is the vegetable-and-protein combination that some guests assemble at the table.

Serving Ideas

  • Plate over spaghetti with extra marinara spooned over both components
  • Fresh basil leaves on top before serving
  • A glass of light-bodied Chianti or Barbera pairs well with the eggplant and marinara
  • Extra mozzarella at the table for guests who want more cheese coverage

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Find Eggplant Parmigiana Near You

Visit one of Olive Garden's 900+ locations to enjoy the Eggplant Parmigiana at $17.49.

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Frequently Asked Questions

Eggplant Parmigiana is priced at $17.49 per plate and includes a side of spaghetti. It is available as a weekday lunch special from 11am to 3pm. Prices vary slightly at locations in New York, Alaska, and California.
The full plate of Eggplant Parmigiana with spaghetti contains 1,070 calories with 58 grams of fat and 2,440 milligrams of sodium. The eggplant component alone accounts for a significant portion of the fat from the frying process.
Yes, Eggplant Parmigiana is fully vegetarian. The eggplant is breaded and fried, topped with marinara (no meat) and mozzarella. The spaghetti side is served with the same marinara. It is one of only a few vegetarian entrée options on the Classic Entrées menu.
Slice eggplant into 1/2-inch rounds, salt and let drain for 30 minutes to remove bitterness. Pat dry, bread in flour-egg-Italian breadcrumb sequence, then fry in olive oil for 3 to 4 minutes per side until golden. Arrange in a baking dish with marinara and mozzarella on top. Bake at 375F for 15 minutes until the cheese is golden.
Salt the eggplant slices on both sides and let them rest on a wire rack or paper towels for 20 to 30 minutes. The salt draws out the bitter liquid. Pat thoroughly dry before breading. This step is non-negotiable for eggplant that tastes clean and mild rather than bitter and astringent.