Ingredients
Eggplant
1 whole eggplant
1 ¼ cup potato starch
1 cup panko bread crumbs
2 whole eggs
Marinara Sauce
2 tbsp sugar
1 tsp garlic
1 tsp onion
1 tsp cumin
1 tsp ginger
1 tbsp chili powder
½ tsp cayenne
1 tsp & 1/2 salt or to taste
2 tbsp chopped garlic
4 tbsp olive oil
2 whole dried chili pepper
16 oz fire roasted crushed tomatoes
½ cup water
Directions
Eggplant
Step 1
Slice the eggplant
Step 2
salt it on both sides and rest for 30 mins
Step 3
Pat eggplants dry
Step 4
cover in potato
1 cup potato starch
Step 5
dip in egg batter
2 whole eggs
Step 6
cover in panko breadcrumbs and potato startch
1 ¼ cup potato starch
1 cup panko bread crumbs
Step 7
fry at 325 degrees F until golden brown
Marinara Sauce
Step 1
on medium low heat add the chopped garlic to the oil and dried chili pepper
2 tbsp chopped garlic
4 tbsp olive oil
2 whole dried chili pepper
Step 2
Once toasted add in the crushed tomatoes and water
½ cup water
16 oz fire roasted crushed tomatoes
Step 3
add in the seasoning mix
2 tbsp sugar
1 tsp garlic
1 tsp onion
½ tsp cayenne
1 tsp cumin
1 tsp ginger
1 tsp & 1/2 salt or to taste
1 tbsp chili powder
Step 4
add thai chili pepper
Step 5
bring to boil and then simmer covered for 1 hour
