Anything goes well with this flavorful, spicy seasoning mixture, including meats, fish, vegetables, and even popcorn! It’s simple to make because the ingredients are ones that the majority of us always have on hand. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 13 mins |
| Total Time: | 23 mins |
| Servings: | 6 |
| 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
Instructions
- 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.
- 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
| Calories | 488 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 7 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 1026 mg |
| Sugars | 10 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I love eggplants – these are crunchy on top and soft inside. Next time I’ll try to substitute tomato sauce with sweet pepper spread.
You can cut the ingredients to 1/3rd for a large eggplant and still have some left over. Way too much coating material for one eggplant. Other than that, very good flavor and easy to make, there was no leftovers !
Sooo much better than baked! Delish! Thank you!
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)
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!
I could have done with about the half MOUNT OF FLOUR And crumbs, Taste is good. Easy
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
So easy to make. So delicious with whole wheat pasta. You can use 1/2 the dry ingeidents; had so much left over.