Step 1

Peel eggplant; slice lengthwise into 3/4-inch to 1-inch slices.

Step 2

Combine breadcrumbs with Italian seasoning and 1/4 cup Parmesan cheese in shallow bowl and set aside; reserve remaining 1/4 cup cheese for topping.

Step 3

Prepare eggs and flour in separate bowls.

Step 4

Pour oil into large, deep skillet over medium-high heat; approximately 360°F.

Step 5

Meanwhile, dredge eggplant in flour, then dip in eggs and coat with crumb mixture.

Step 6

Fry eggplant 3-4 minutes per side.

Step 7

Fry in small batches so as not to crowd pan; add additional oil between batches if needed.

Step 8

Drain eggplant on paper towels.

Step 9

Heat oven to 350°F.

Step 10

Coat 9 x 13-inch baking dish with non-stick spray.

Step 11

Mix Alfredo sauce and artichoke hearts in small bowl.

Step 12

Transfer eggplant to baking dish; pour sauce and artichoke mixture over eggplant and sprinkle with remaining 1/4 cup Parmesan cheese.

Step 13

Heat in oven 10-15 minutes or until sauce is hot and bubbly.