Fried Eggplant Parmesan

Name: Fried Eggplant Parmesan
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 6 servings
Ingredients: canola oil for frying; 2 cups Italian seasoned bread crumbs; 2 cups all-purpose flour; ¾ cup grated Parmesan cheese, divided; 3 large eggs, beaten; 1 eggplant, peeled and sliced; 1 (13.5 ounce) jar roasted garlic flavored spaghetti sauce (such as Ragu® Roasted Garlic Pasta Sauce); ½ teaspoon garlic powder

7 Ratings
6 Reviews
2 Photos

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.

By TeenChef99

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Recipe Summary

prep:

10 mins

cook:

13 mins

total:

23 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

canola oil for frying
2 cups Italian seasoned bread crumbs
2 cups all-purpose flour
¾ cup grated Parmesan cheese, divided
3 large eggs, beaten
1 eggplant, peeled and sliced
1 (13.5 ounce) jar roasted garlic flavored spaghetti sauce (such as Ragu® Roasted Garlic Pasta Sauce)
½ teaspoon garlic powder

Directions

Step 1
Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.

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Step 2
Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
Step 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.
Step 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.

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

Per Serving:

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

Joseph McConnell

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!

leanna

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

7 Ratings

5 star values: 3
4 star values: 3
3 star values: 0
2 star values: 1
1 star values: 0

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Joseph McConnell

08/11/2020

leanna

09/06/2019

Irene Witoski

01/18/2020

I could have done with about the half MOUNT OF FLOUR And crumbs, Taste is good. Easy

Kyle Penn

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)

Julia Polanin

04/26/2021

Sooo much better than baked! Delish! Thank you!

Auror

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.

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Fried Eggplant Parmesan

Gallery

Recipe Summary

Ingredients

Directions

Editor's Note:

Nutrition Facts

Reviews (6)

Most helpful positive review

Most helpful critical review

All Reviews for Fried Eggplant Parmesan

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Fried Eggplant Parmesan

Gallery

Recipe Summary

Ingredients

Directions

Editor's Note:

Nutrition Facts

Reviews (6)

Most helpful positive review

Most helpful critical review

All Reviews for Fried Eggplant Parmesan