Prep Time:
10 mins
Cook Time:
13 mins
Total Time:
23 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
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.
Nutrition Facts (per serving)
| 488 | Calories |
| 13g | Fat |
| 73g | Carbs |
| 19g | Protein |
