Crispy Eggplant with Marinara Sauce
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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