Fried Eggplant Parmesan

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.

• Preparation Time: 10 mins
• Cooking Time: 13 mins
• Total Time: 23 mins
• Calories: 488 Calories

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon garlic powder
• 2 cups Italian seasoned bread crumbs
• 3 large eggs, beaten
• ¾ cup grated Parmesan cheese, divided
• canola oil for frying
• 1 eggplant, peeled and sliced

Recipe Instructions

Step 1

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

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.