Crispy Eggplant with Marinara Sauce

Crispy Eggplant with Marinara Sauce

from drveganblog.com

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.

Ingredients

  • 2 Italian eggplants
  • 1/2 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)
  • 1/2 cup flour
  • 1 cup panko bread crumbs (ensure they're vegan)
  • 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)

Directions

  1. 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.

  2. 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.

  3. 3

    Coat Eggplant: Dip each flattened eggplant slice in the wet batter, then coat with panko breadcrumbs.

  4. 4

    Fry Eggplant: Heat olive oil in a pan and fry the breaded eggplant until golden brown on each side. Drain on paper towels.

  5. 5

    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.

  6. 6

    Serve: Place the crispy eggplant on a plate and serve with the warm marinara sauce.