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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."

Ingredients :

• canola oil for frying
• 2 cups Italian seasoned bread crumbs
• 2 cups all-purpose flour
• 3/4 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)
• 1/2 teaspoon garlic powder

Instructions :

Prep : 10M	Cook : 6M	Ready in : 23M

• 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.

Notes :

• 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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