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.
Servings 4
Calories 321kcal
Cost $10
Ingredients
For roasting:
- 2 medium eggplants left whole
- 450 g cherry tomatoes
- 1 garlic head top sliced off to expose the cloves
- Avocado oil spray or olive oil
- Salt and black pepper
For the roasted tomato marinara:
- The roasted cherry tomatoes, with all their juices
- The roasted garlic cloves, squeezed from their skins
- 1 handful fresh basil plus more to serve
- 1 tsp italian seasoning
- Salt to taste
For the crispy coating
- 125 g all-purpose flour or gluten-free flour
- 180 ml cold water
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp italian seasoning
- 1 tsp salt
- 120 g panko breadcrumbs or gluten-free panko
- Neutral oil for frying
Instructions
- Roast the eggplant, tomatoes, and garlic. 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. Roast for 40 to 45 minutes, until the eggplants have fully collapsed and the tomatoes have burst and caramelized.
- Blend the roasted marinara. 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. Keep warm.
- Peel and smash the eggplant. 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.
- Batter and bread. 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.
- Fry until golden. 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.
- Serve. Spoon the warm marinara onto each plate, set a crispy eggplant cutlet on top, and finish with grated vegan parmesan and torn basil.
Nutrition
Calories: 321kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 327mg | Potassium: 916mg | Fiber: 11g | Sugar: 13g | Vitamin A: 873IU | Vitamin C: 31mg | Calcium: 115mg | Iron: 5mg