Directions
- 1Preheat oven to 200°C (400°F). Prick eggplants with a fork and bake until soft (20-30 min). Let cool, peel, and flatten.
- 2Whisk together plant-based milk/water, salt, pepper, paprika, oregano, chili flakes (optional), and flour to make a smooth batter.
- 3Dip flattened eggplants in batter, then coat with panko breadcrumbs.
- 4Fry breaded eggplant in olive oil until golden brown on both sides. Drain on paper towels.
- 5In a saucepan, heat olive oil. Add chopped shallots and minced garlic, cooking until softened.
- 6Stir in crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes.
- 7Stir in fresh basil just before serving.
- 8Place crispy eggplant on a plate and serve with warm marinara sauce.
Ingredients
- 2 Italian eggplants
- 0.5 cup plant-based milk such as almond, soy, or oat, or water
- 1 to taste Salt
- 1 to taste Ground black pepper
- 1 tsp paprika powder
- 1 tsp dried oregano
- 1 tsp chili flakes
- 0.5 cup flour
- 1 cup panko bread crumbs
- 1 for frying Olive oil
- 2 tbsp olive oil
- 2 shallots
- 2 cloves garlic
- 400 g crushed tomatoes
- 1 tsp sugar
- 1 to taste salt
- 1 to taste pepper
- 1 Fresh basil
Equipment
ovenforkbowlwhiskpanpaper towelssaucepan
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