Add the oil to a small skillet or dutch oven and preheat to 350 degrees F.
Place the beaten eggs, flour, and Italian breadcrumbs into 3 different shallow bowls.
One at a time, roll a stuffed rigatoni into the flour to coat. Shake off the excess flour. Using a fork, dip the flour coated rigatoni into the beaten egg mixture until coated. Let the excess egg drip off before transferring to the bowl with bread crumbs to roll and coat. Transfer the bread coated rigatoni to the baking sheet you used to freeze them and repeat until all the rigatoni are breaded.
Using a slotted metal spoon, gently add 5-6 pieces of breaded rigatoni into the hot oil. Cook for about 3 minutes, flipping half way through. The ziti should be golden brown.
Transfer to a paper towel lined plate and repeat until all rigatonis are cooked.
Sprinkle with chopped parsley and serve with alfredo and marinara sauce.