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Fried Eggplant Parmesan

4

23 min

Fried Eggplant Parmesan

Fried Eggplant Parmesan Photo 1

Category

Egg appetizer

Time

23 min

Serving

6 persons

Calories

488

Rating

4.00★ (9)

Cuisine

Italian
Author: Victoria Buriak
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:
  • Italian seasoned bread crumbs: 2 cups
  • all-purpose flour: 2 cups
  • Parmesan cheese: 0.75 cup (divided, grated)
  • eggs: 3 piece (beaten)
  • eggplant: 1 piece (sliced)
  • roasted garlic flavored spaghetti sauce (such as Ragu® Roasted Garlic Pasta Sauce): 1 jar (13.5 ounce jar)
  • garlic powder: 0.5 tsp

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Stages of cooking

Fried Eggplant Parmesan Photo 21
Fried Eggplant Parmesan Photo 32
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  1. Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
    Fried Eggplant Parmesan Photo 2
  2. Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
    Fried Eggplant Parmesan Photo 3
  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.
    Fried Eggplant Parmesan Photo 4
  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.
    Fried Eggplant Parmesan Photo 5

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