Ingredients

Original recipe (1X) yields 6 servings

• 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

Directions

1. Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.

2. Mix bread crumbs, 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 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.

4. 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.

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.