Olive Garden Eggplant Parmigiana

Instructions

1. Prepare the Sauce: Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 30 seconds. Stir in Crushed Tomatoes, Oregano, Basil, Red Pepper Flakes, Sugar, Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
2. Prepare the Eggplant: Slice Eggplant into 1/4-inch thick rounds. Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station: Place Flour in one shallow dish, beaten Eggs in another, and Breadcrumbs mixed with Parmesan Cheese in a third.
4. Bread the Eggplant: Dredge each Eggplant slice in Flour, then dip in Egg, and finally coat with Breadcrumbs. Ensure each slice is fully coated.
5. Fry the Eggplant: Heat Vegetable Oil in a large skillet over medium-high heat. Fry the breaded Eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
6. Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of Sauce in the bottom of a baking dish. Layer with fried Eggplant slices, then top with Mozzarella Cheese and more Sauce. Repeat layers until all ingredients are used, ending with a layer of Sauce and Cheese.
7. Bake for 20-25 minutes, or until bubbly and golden brown.