# Crispy Eggplant with Marinara Sauce

Crispy on the outside and tender on the inside, this Crispy Eggplant with Marinara Sauce is a wholesome, satisfying dish that proves plant-based eating can be both indulgent and nourishing.

- Servings: 4 servings
- Prep time: 15 min
- Cook time: 60 min
- Total time: 75 min
- Cuisine: Italian
- Category: Dinner
- Difficulty: easy
- Diet: vegan
- Language: en

## 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

## Instructions

1. Preheat 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. Tip 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. Once 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. Whisk 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. Heat 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. Spoon the warm marinara onto each plate, set a crispy eggplant cutlet on top, and finish with grated vegan parmesan and torn basil.

## Equipment

- baking dish
- blender
- fork
- skillet
- wire 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.

## Source

- Original video: https://drveganblog.com/crispy-eggplant-with-marinara-sauce/?fbclid=IwdGRjcAT-I8xwZG9mBWZkaWQWUNWcPLOq9ece-qYrVPxV-m75PXjKlmV4dG4DYWVtAjExAHNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR6wShTpb-GgJV_fTblzaS8Q0RW6_6lzZhpZYyacryAnxaYkuMGIlhqjG8PxjQ_aem_B98XfaEAD3dfp_gNnnOklw
- Recipe page: https://www.cliprecipe.com/recipe/87f09280-a83e-4203-bf76-50d0a064df5f
- Extracted: 2026-08-28

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