Fried Eggplant Parmesan

Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Gallery

Recipe Summary

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

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

Directions

  • 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

Per Serving:
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

Irene Witoski
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

leanna
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
Reviews:
Most Helpful Most Positive Least Positive Newest
Irene Witoski
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
Auror
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
leanna
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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Kyle Penn
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
Joseph McConnell
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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