Crispy Eggplant with Marinara Sauce is a dish that delights with its blend of textures and deep flavors. This recipe transforms the humble eggplant into a centerpiece, featuring slices coated in a golden, crunchy crust, complemented by a rich, homemade marinara sauce. Ideal for those who enjoy exploring diverse culinary landscapes, this dish promises a satisfying and flavor-packed experience.
Cooking Insights:
- Eggplant Selection: Pick eggplants that are firm and weighty, ensuring they cook up meaty and flavorful.
- Batter Perfection: Achieve the perfect batter consistency for a light, even coating that crisps up beautifully when fried.
- Frying Technique: Medium heat is crucial for frying the eggplant to a perfect golden brown, ensuring a crunchy exterior and tender interior.
- Marinara Sauce Craft: The marinara sauce is the heart of this dish. Simmer it to perfection, allowing the flavors to meld and intensify.
Essential Ingredients for Crispy Eggplant with Marinara Sauce
- Eggplants: Opt for firm, glossy eggplants.
- Panko Breadcrumbs: These add a crispier texture than regular breadcrumbs.
- Batter Spices: A mix of paprika, dried oregano, and chili flakes brings a subtle heat and flavor to the batter.
- Marinara Sauce Components: Create a flavorful sauce with crushed tomatoes, shallots, garlic, and fresh herbs.
How to make Crispy Eggplant with Marinara Sauce
FAQs about Crispy Eggplant with Marinara Sauce
Yes! Air-frying is a great alternative. Simply coat the eggplant slices as directed, then air-fry at 200°C (400°F) for about 10–12 minutes, flipping halfway through for an even, crispy texture.
To make it gluten-free, use gluten-free flour and panko breadcrumbs. The texture and flavor will still be just as delicious!
Serve it over spaghetti for a comforting meal, stack it for a plant-based parmigiana, or enjoy it as a crunchy appetiser with extra marinara on the side for dipping.
Serving Tips:
This dish is best served hot, with the crispy eggplant and smooth marinara sauce providing a delightful contrast in textures. Whether as a main dish or an appetizer, it’s a versatile choice suitable for any dining occasion. The depth of flavors and satisfying crunch make this a crowd-pleaser, perfect for gatherings or a special family meal. Enjoy the culinary journey as each bite brings a burst of flavor and a moment of pure joy.
Final Thoughts about this 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. Pair it with pasta, enjoy it as a snack, or serve it as a hearty main — it’s bound to impress every time.
Every bite can be a celebration — find your next favorite recipe at Dr. Vegan!
Crispy Eggplant with Marinara Sauce
Equipment
- Oven
- Mixing bowl
- skillet or frying pan
- Saucepan
Ingredients
For the Eggplant:
- 2 Italian eggplants
- 1/2 cup plant-based milk such as almond, soy, or oat, or water
- Salt to taste
- Ground black pepper to taste
- 1 tsp paprika powder
- 1 tsp dried oregano
- 1 tsp chili flakes optional
- 1/2 cup flour
- 1 cup panko bread crumbs ensure they’re vegan
- Olive oil for frying
For the Marinara Sauce:
- 2 tbsp olive oil
- 2 shallots finely chopped
- 2 cloves garlic minced
- 1 can 400g crushed tomatoes
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil chopped
Instructions
- Bake Eggplant: Preheat the oven to 200°C (400°F). Prick the eggplants with a fork and bake until soft, about 20-30 minutes. Remove from oven, let cool slightly, peel off the skin, and flatten gently.
- Prepare Wet Batter: In a bowl, whisk together plant-based milk or water, a pinch of salt, black pepper, paprika, dried oregano, chili flakes (if using), and flour to create a smooth batter.
- Coat Eggplant: Dip each flattened eggplant slice in the wet batter, then coat with panko breadcrumbs.
- Fry Eggplant: Heat olive oil in a pan and fry the breaded eggplant until golden brown on each side. Drain on paper towels.
- Make Marinara Sauce: In a saucepan, heat olive oil over medium heat. Add shallots and garlic, cooking until softened. Stir in crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes. Just before serving, stir in fresh basil.
- Serve: Place the crispy eggplant on a plate and serve with the warm marinara sauce.
This was wonderful! My bf said it felt like he was eating a pork chop. Delicious!
Just tried this with a few minor tweaks and it was superb!
Delicious!!!!! I love this recipe, I make it over and over!! thanks!