Ingredients
2 Italian eggplants
½ 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)
½ 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)
Directions
Step 1
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.
Step 2
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.
Step 3
Coat Eggplant: Dip each flattened eggplant slice in the wet batter, then coat with panko breadcrumbs.
Step 4
Fry Eggplant: Heat olive oil in a pan and fry the breaded eggplant until golden brown on each side. Drain on paper towels.
Step 5
For the Marinara Sauce
Step 1
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.
Step 2
Serve: Place the crispy eggplant on a plate and serve with the warm marinara sauce.
