Crispy Eggplant Parmesan

    25 minutes

    This quick and easy eggplant Parmesan, fried until crispy, gives a twist on the classic Italian dish with eggplant fried in a cheesy crumb.

    1 person made this

    Serves: 6 

    • canola oil for frying
    • 2 cups Italian seasoned breadcrumbs
    • 2 cups plain flour
    • 3/4 cup grated Parmesan cheese, divided
    • 3 large eggs, beaten
    • 1 eggplant, peeled and sliced
    • 1 (500g) jar roasted garlic flavoured pasta sauce
    • 1/2 teaspoon garlic powder

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat canola oil to 175 degrees C in a large saucepan over medium-high heat.
    2. Mix breadcrumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
    3. Dip eggplant slices in the eggs, then the breadcrumb mixture. Drop into oil a few slices at a time until crumb turns golden brown, about 2 1/2 minutes. Drain on paper towels.
    4. Heat pasta sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.
    5. Serve crispy eggplant topped with tomato sauce mixture.

    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.

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