1jarRacconto Riserva Creamy Pesto Alfredo Sauce with Artichoke,
2Tbsp.Adams Reserve classic italian bread dipper,
1/2c.panko (japanese-style) bread crumbs,
1/2c. shreddedparmesan cheese,
2eggs, beaten lightly,
1/2c. (or more)peanut oil or Ottavio Grapeseed Oil,
1Peel eggplant; slice lengthwise into 3/4-inch to 1 inch slices.
2Combine breadcrumbs with 1/4 cup parmesan cheese in a shallow bowl and set aside; reserve remaining 1/4 cup cheese for topping. Beat eggs in a separate bowl.
3Pour oil into a large, deep skillet over Medium-High heat (or use a deep fryer set at 360°F). Add Adams Bread Dipper to oil; heat until hot. (Tip: Add a pinch of breadcrumbs to heated oil; they should bubble and brown if oil is hot enough.)
4Meanwhile, dredge eggplant in flour, then dip in eggs and coat with crumb mixture. Fry eggplant 3 to 4 minutes per side. Fry in small batches so as not to crowd pan; add additional oil between batches if needed. Drain eggplant on paper towels.
5Heat oven to 350°F. Coat a 9 x 13-inch baking dish with non-stick spray. Transfer eggplant to baking dish; pour Racconto sauce over eggplant; sprinkle with remaining 1/4 cup Parmesan cheese. Heat in oven 10 to 15 minutes or until sauce is hot and bubbly.
No Nutritional Information Available