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Fried Eggplant Parm and Pasta on a plate with marinara sauce and spaghetti

Fried Eggplant Parm and Pasta

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Calories 1990 kcal

Ingredients
  

  • 1 large eggplant
  • 3 eggs
  • 1 ½ cups panko seasoned breadcrumbs
  • 1 cup flour
  • ½ cup EVO
  • 1 jar pasta sauce
  • 1 cup parmesan cheese
  • 1 box noodles
  • salt
  • pepper

Instructions
 

Toast Breadcrumbs

  • Preheat oven to 390°
  • Spread out bread crumbs on parchment paper on a cookie sheet.
    Sheet pan with seasoned panko breadcrumbs toasting in the oven for eggplant parmesan.
  • Spray lightly with olive oil spray.
  • Bake for about 3-5 minutes until lightly golden.
  • Transfer to the dredging bowl when finished.

Pasta and Sauce

  • Start pasta water & sauce.

Prepare the Eggplant

  • Cut eggplant into half inch slices.
    Golden panko-crusted eggplant slices frying in a cast iron skillet.
  • Dip sliced eggplant into flour, egg then breadcrumb bowls.
  • Fry on low medium heat on each side until golden brown, about 5-8 minutes.
    Panko-crusted eggplant slices frying to golden brown in a skillet on the stovetop.
  • Transfer to paper towel lined plate.

Serve and Enjoy

  • Drain pasta
  • Serve with freshly grated parmesan cheese

Nutrition

Calories: 1990kcalCarbohydrates: 100gProtein: 65gFat: 148gSaturated Fat: 36gPolyunsaturated Fat: 15gMonounsaturated Fat: 91gTrans Fat: 0.1gCholesterol: 559mgSodium: 1794mgPotassium: 409mgFiber: 3gSugar: 2gVitamin A: 1494IUCalcium: 1278mgIron: 10mg
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