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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Recipe Summary

prep:
10 mins
cook:
13 mins
total:
23 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

488 calories; protein 18.7g; carbohydrates 73.2g; fat 13.3g; cholesterol 103.1mg; sodium 1025.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/19/2020
I could have done with about the half MOUNT OF FLOUR And crumbs Taste is good. Easy Read More

Most helpful critical review

Rating: 2 stars
09/06/2019
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 time, not sure what went wrong Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/19/2020
I could have done with about the half MOUNT OF FLOUR And crumbs Taste is good. Easy Read More
Rating: 5 stars
07/10/2018
So easy to make. So delicious with whole wheat pasta. You can use 1/2 the dry ingeidents; had so much left over. Read More
Rating: 2 stars
09/06/2019
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 time, not sure what went wrong Read More
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Rating: 4 stars
08/27/2020
PRO TIP: Flour, egg, then breadcrumbs. If you mix flour and breadcrumbs the batter likes to slide off. I do the same with everything (chicken, pork, etc) Read More
Rating: 4 stars
08/11/2020
I made this twice. first time I followed the recipe and had a hard time getting the breading to stick to the eggplant. on the second try I coated the eggplant in flour FIRST. then I dipped it in egg and then the bread crumbs. turned out much better! Read More
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