# Crispy Eggplant with Marinara Sauce

Crispy fried eggplant served with a homemade marinara sauce.

- Total time: 20 min
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- fork
- bowl
- whisk
- pan
- paper towels
- saucepan

## Source

- Original video: https://www.instagram.com/plant_basedrecipe/reel/DE1qdu3o2BX/
- Recipe page: https://www.cliprecipe.com/recipe/14c7bcb6-62cb-4552-a7be-3a26fda867fb
- Extracted: 2025-04-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt