Crispy Eggplant with Marinara Sauce by drvegan

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Crispy Eggplant with Marinara Sauce

drvegan

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.

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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.

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