Fried Eggplant Parmesan recipe

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Ingredients

canola oil for frying
2 cups Italian seasoned bread crumbs
2 cups all-purpose flour
¾ cup grated Parmesan cheese, divided
3 large eggs, beaten
1 eggplant, peeled and sliced
1 (13.5 ounce) jar roasted garlic flavored spaghetti sauce (such as Ragu® Roasted Garlic Pasta Sauce)
½ teaspoon garlic powder

Nutrition Info

487.8 calories
carbohydrate: 73.2 g
cholesterol: 103.1 mg
fat: 13.3 g
fiber: 7.2 g
protein: 18.7 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1025.7 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.

  2. Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.

  3. Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.

  4. Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

Recipe Yield

6 servings

Recipe Note

My dad made me eggplant parm one night and I thought, Hmm, I wonder if this would be good as a fried dish. Take this as a State Fair-style spin on a classically iconic Italian staple. This dish is quick and easy, and something anyone can do. You may think teens are lazy, but they'll come to life making this dish.

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