Crispy Eggplant with Marinara Sauce
This vegan Crispy Eggplant with Marinara Sauce is an Italian-inspired dish that features baked and fried eggplants with a golden, crispy coating, served with a homemade marinara sauce. Perfect as a main course or appetizer, it's a delightful blend of textures and flavors.
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.
Nutrition
Calories: 300kcal