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
Metric Conversion
Stages of cooking
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Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
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Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
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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.
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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.
