Fried Eggplant Parmesan
Battered and fried eggplant slices are covered with marinara sauce and cheese.
Servings: 10 servings
Calories: 174kcal
Equipment
- Small mixing bowl
- Large mixing bowl
- Large skillet with tall sides
- Paper towels
Ingredients
- 1 ½ cups flour
- 1 ½ cups Italian breadcrumbs
- ½ tablespoon adobo seasoning with pepper
- 1 eggplant large, firm, with no soft spots or visible damage
- 2 large eggs
- Oil for frying
- 2 cups marinara sauce plus extra for garnish
- Mozzarella cheese shredded, for garnish
- Parmesan cheese shredded or grated, for garnish
Instructions
- Heat oven to 350 degrees F.
- Spray a baking sheet with baking spray. Set aside.
- In a large bowl, combine flour, breadcrumbs, and adobo seasoning.
- Peel eggplant and slice into 1/2 to 1-inch slices. Immediately coat eggplant slices with bread crumb mixture to avoid browning.
- In a small bowl, whisk eggs with ½ cup of water. Set aside.
- Dip 1 eggplant slice at a time into the egg wash, covering both sides. Place eggplant slice back into bread crumb mixture and make sure it is completely coated with breadcrumb mixture. Set aside. Repeat on all eggplant slices.
- In a large skillet, add enough oil to the pan so the eggplant slices will not touch the bottom of the pan. Heat oil over medium-high heat until oil sizzles when you drop in a little of the breadcrumb mixture.
- Once the oil is heated, add as many eggplant slices as will fit in the pan, leaving a little room between slices.
- Cook until the first side is golden brown, carefully flip over and brown the other side.
- When done, remove to paper towels for draining excess oil.
- When all slices are cooked, move them to the prepared baking sheet.
- Cover each slice with 1 to 2 tablespoons of sauce.
- Cover sauce with shredded mozzarella cheese.
- Cover mozzarella with parmesan cheese.
- Place in preheated oven and bake until cheese is melted.
- Serve immediately with more sauce if desired.
Notes
Calorie count assumes 1/2 teaspoon of flour and 1/2 teaspoon of bread crumbs remain on eggplant slices, and 1/2 teaspoon oil remains after frying. All of these things are variable depending on cook, oil temperature.
Type of pasta sauce and amount used will greatly affect the calorie count.
Nutrition
Serving: 2Slices | Calories: 174kcal | Carbohydrates: 32g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 511mg | Potassium: 346mg | Fiber: 4g | Sugar: 5g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 3mg
