Crispy Eggplant with Marinara Sauce

1h 15m
Serves 4
https://drveganblog.com/crispy-eggplant-with-marinara-sauce/?fbclid=IwdGRjcAT-I8xwZG9mBWZkaWQWUNWcPLOq9ece-qYrVPxV-m75PXjKlmV4dG4DYWVtAjExAHNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR6wShTpb-GgJV_fTblzaS8Q0RW6_6lzZhpZYyacryAnxaYkuMGIlhqjG8PxjQ_aem_B98XfaEAD3dfp_gNnnOklw

Directions

  1. 1Preheat the oven to 425°F (220°C). Place the whole eggplants, cherry tomatoes, and the halved garlic head in a baking dish. Spray or drizzle with oil and season with salt and pepper.
  2. 2Tip the roasted tomatoes and their juices into a blender. Squeeze in the soft roasted garlic, add the basil, Italian seasoning, and a pinch of salt, and blend until smooth.
  3. 3Once cool enough to handle, peel the skin off each eggplant, keeping the stem on, and press flat with a fork into an even, thin cutlet.
  4. 4Whisk the flour, water, garlic powder, smoked paprika, Italian seasoning, and salt into a smooth, pourable batter. Dip each cutlet to coat fully, then press both sides firmly into the panko.
  5. 5Heat about 1/2 inch (1 cm) of oil in a large skillet over medium-high heat. Fry each cutlet for 3 to 4 minutes per side, until deep golden and crisp. Drain on a wire rack.
  6. 6Spoon the warm marinara onto each plate, set a crispy eggplant cutlet on top, and finish with grated vegan parmesan and torn basil.

Ingredients

  • 2 whole medium eggplant
  • 450 g cherry tomato
  • 1 whole garlic head, top sliced off to expose the cloves
  • avocado oil spray or olive oil (optional)
  • salt (optional)
  • black pepper (optional)
  • 1 handful fresh basil
  • 1 tsp italian seasoning
  • 125 g all-purpose flour
  • 180 ml cold water
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp italian seasoning
  • 1 tsp salt
  • 120 g panko breadcrumbs
  • neutral oil, for frying

Equipment

baking dishblenderforkskilletwire rack

Tips

  • Roast the eggplant until fully collapsed to avoid stringy and bitter results.
  • Keep the batter the thickness of pancake batter; too thick will make the crust gummy.
  • Use a wire rack to drain the eggplant to keep the bottom crisp.
  • Sauce on the bottom, eggplant on top to protect the crust.
  • Add a pinch of chili flakes to the batter for heat.
  • To reheat, use a hot oven or air fryer, never the microwave.

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