Directions
- 1Preheat oven to 200°C (400°F).
- 2Prick eggplants with a fork and bake until tender.
- 3Prepare batter: Combine plant-based milk, flour, meal, seasoning, and water. Whisk until smooth.
- 4Split the baked eggplant in half lengthwise.
- 5Scoop out the flesh of the eggplants, leaving a 1cm border.
- 6Dip the eggplant halves in the batter, then coat with panko breadcrumbs.
- 7Deep fry until golden brown and crispy.
- 8Prepare the sauce: Finely chop onion and garlic, saute in oil until softened.
- 9Add tomato sauce, salt, pepper, and basil to the pan. Simmer for a few minutes.
- 10Place fried eggplant on a plate, top with marinara sauce and serve.
Ingredients
- 2 Italian eggplants
- 0.5 cup plant-based milk
- 1 cup flour
- 1 cup meal
- 1 tbsp seasoning
- 1 cup water
- 1 cup panko
- 1 cup oil
- 1 onion
- 2 cloves garlic
- 1 cup tomato sauce
- 1 pinch salt & pepper
- 2 leaves basil
Equipment
ovenbaking sheetmixing bowlwhiskknifefrying panplatefork
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