Crispy Eggplant with Marinara Sauce

20 mins
Serves 1
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Directions

  1. 1Preheat oven to 200°C (400°F). Prick eggplants with a fork and bake until soft (20-30 min). Let cool, peel, and flatten.
  2. 2Preheat oven to 200°C (400°F). Prick eggplants with a fork and bake until soft (20-30 min). Let cool, peel, and flatten.
  3. 3Preheat oven to 200°C (400°F). Prick eggplants with a fork and bake until soft (20-30 min). Let cool, peel, and flatten.
  4. 4Whisk together plant-based milk/water, salt, pepper, paprika, oregano, chili flakes (optional), and flour to make a smooth batter.
  5. 5Whisk together plant-based milk/water, salt, pepper, paprika, oregano, chili flakes (optional), and flour to make a smooth batter.
  6. 6Whisk together plant-based milk/water, salt, pepper, paprika, oregano, chili flakes (optional), and flour to make a smooth batter.
  7. 7Dip flattened eggplants in batter, then coat with panko breadcrumbs.
  8. 8Dip flattened eggplants in batter, then coat with panko breadcrumbs.
  9. 9Dip flattened eggplants in batter, then coat with panko breadcrumbs.
  10. 10Fry breaded eggplant in olive oil until golden brown on both sides. Drain on paper towels.
  11. 11Fry breaded eggplant in olive oil until golden brown on both sides. Drain on paper towels.
  12. 12Fry breaded eggplant in olive oil until golden brown on both sides. Drain on paper towels.
  13. 13In a saucepan, heat olive oil. Add chopped shallots and minced garlic, cooking until softened.
  14. 14In a saucepan, heat olive oil. Add chopped shallots and minced garlic, cooking until softened.
  15. 15In a saucepan, heat olive oil. Add chopped shallots and minced garlic, cooking until softened.
  16. 16Stir in crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes.
  17. 17Stir in crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes.
  18. 18Stir in crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes.
  19. 19Stir in fresh basil just before serving.
  20. 20Stir in fresh basil just before serving.
  21. 21Stir in fresh basil just before serving.
  22. 22Place crispy eggplant on a plate and serve with warm marinara sauce.
  23. 23Place crispy eggplant on a plate and serve with warm marinara sauce.
  24. 24Place crispy eggplant on a plate and serve with warm marinara sauce.

Ingredients

  • 2 Italian eggplants
  • 2 Italian eggplants
  • 2 Italian eggplants
  • 0.5 cup plant-based milk such as almond, soy, or oat, or water
  • 0.5 cup plant-based milk such as almond, soy, or oat, or water
  • 0.5 cup plant-based milk such as almond, soy, or oat, or water
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Ground black pepper
  • 1 to taste Ground black pepper
  • 1 to taste Ground black pepper
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 1 for frying Olive oil
  • 1 for frying Olive oil
  • 1 for frying Olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 400 g crushed tomatoes
  • 400 g crushed tomatoes
  • 400 g crushed tomatoes
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 to taste salt
  • 1 to taste salt
  • 1 to taste salt
  • 1 to taste pepper
  • 1 to taste pepper
  • 1 to taste pepper
  • 1 Fresh basil
  • 1 Fresh basil
  • 1 Fresh basil

Equipment

ovenforkbowlwhiskpanpaper towelssaucepan
Crispy Eggplant with Marinara Sauce | Clip Recipe