2 large eggplant
1 jar Racconto Riserva Creamy Pesto Alfredo Sauce with Artichoke
2 Tbsp. Adams Reserve classic italian bread dipper
1/2 c. panko (japanese-style) bread crumbs
1/2 c. shredded parmesan cheese
2 eggs, beaten lightly
1/2 c. flour
1/2 c. (or more) peanut oil or Ottavio Grapeseed Oil
Peel eggplant; slice lengthwise into 3/4-inch to 1 inch slices.
Combine 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.
Pour 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.)
Meanwhile, 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.
Heat 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