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My review
Fried Eggplant Parmesan
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TeenChef99
"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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Ingredients
23 m servings 488Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
- Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
- 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.
- 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.
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Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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Newest
1/18/2020
I could have done with about the half MOUNT OF FLOUR And crumbs, Taste is good. Easy
9/6/2019
The flour comes right off when you fry them. Followed recipe exactly as written. They were not crispy. I love eggplant so I still ate them but I think I'll have to make some adjustments next ti...
7/10/2018
So easy to make. So delicious with whole wheat pasta. You can use 1/2 the dry ingeidents; had so much left over.