Crispy Eggplant With Marinara Sauce - A Delicious Vegan Meal
Enjoy Crispy Eggplant with Marinara Sauce for a comforting and satisfying vegan dish.
drveganblog.com
I say this every year: "I love eggplant, I grow it, and I'm always looking for new ways to cook it".
I also say often: "I love battered and fried eggplant slices (the way Jimmy and Tina cook it), but I hate making it".
So, when I saw this recipe (billed as vegan, but I don't care about that), I figured it was a short cut. And it WAS! Delicous! Still made a mess of my stove, though.
Served with a couple of slices of fried green tomato (that fell off the vine kinda suspiciously), which I battered and breaded with the same ingredients.
And a beloved Tyson chicken patty, for protein. And a glass of wine.
Lee
For the Eggplant:
- 2 Italian eggplants ( I used 1 of my Ichiban eggplants)
- 1/2 cup plant-based milk such as almond, soy, or oat, or water (I used unsweetened almond milk, since I have it)
- 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
- Olive oil for frying
- 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
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. (I pulled off the top of the skin, left the bottom skin intact).
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.
Lee
Serve: Place the crispy eggplant on a plate and serve with the warm marinara sauce.
