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Artichoke Eggplant Parmesan

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Prep Time:

30 minutes

Cook Time:

20 minutes


4 servings


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.
Nutritional Information
No Nutritional Information Available
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