For a richer flavor, use a high-quality aged Parmesan cheese. To keep the fried eggplant crispy, consider using a wire rack placed over a baking sheet in a warm oven while frying the remaining batches. Feel free to experiment with different types of spaghetti sauce to tailor the dish to your taste preferences.
Fried Eggplant Parmesan
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PREP TIME10 mins
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COOK TIME13 mins
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TOTAL TIME23 mins
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SERVING6 People
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VIEWS30
Transform the classic Eggplant Parmesan into a delightful, crispy indulgence! This State Fair-inspired twist on a beloved Italian dish offers a satisfying crunch and burst of flavors, perfect as an appetizer or a fun main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate73 g
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Cholesterol103 mg
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Fiber7 g
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Protein19 g
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Saturated Fat3 g
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Sodium1026 mg
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Sugar10 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat canola oil to 350 degrees F (175 degrees C) in a large, deep saucepan or Dutch oven over medium-high heat. (Approximately 5-7 minutes)
02
StepIn a wide, shallow bowl, combine bread crumbs, flour, and 1/2 cup Parmesan cheese. In a separate shallow bowl, place the beaten eggs.
03
StepDip each eggplant slice into the beaten eggs, allowing excess to drip off, then dredge thoroughly in the bread crumb mixture, ensuring each slice is fully coated. (Approximately 10 minutes)
04
StepCarefully drop the breaded eggplant slices into the hot oil, working in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes per side. (Approximately 10-12 minutes)
05
StepRemove the fried eggplant slices with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
06
StepIn a separate saucepan, heat the roasted garlic spaghetti sauce over medium heat until warmed through. (Approximately 8-10 minutes)
07
StepStir in the remaining 1/4 cup Parmesan cheese and garlic powder into the heated spaghetti sauce. (Approximately 1 minute)
08
StepServe the fried eggplant immediately with the warm Parmesan-garlic spaghetti sauce for dipping or drizzling.
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Wilbert Sauer
Jun 24, 2025Next time I'll try it with different sauces, maybe marinara or pesto.
Fritz Ankunding
Jun 18, 2025I added a little red pepper flakes to the sauce for some heat. Yum!
Aida Reilly
Apr 22, 2025This was so easy and delicious! My kids loved it!
Letha Kohler
Apr 14, 2025The eggplant came out perfectly crispy. Great recipe!
Sigurd Schuppe
Mar 2, 2025My family devoured this! Will definitely make again.
Salvatore Boyle
Jan 29, 2025A great way to use up extra eggplant from the garden!