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.
Ingredients
- canola oil for frying
- 2 cups Italian seasoned bread crumbs
- 2 cups all-purpose flour
- 0.75 cups grated Parmesan cheese , divided
- 3 large eggs , beaten
- 1 eggplant , peeled and sliced
- 1 jar roasted garlic flavored spaghetti sauce , 13.5 ounce
- 0.5 teaspoons garlic powder
Instructions
-
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.
Nutrition Facts
Per serving
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