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Crispy Eggplant with Tomato Sauce

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Golden crispy eggplant slices served with a rich, garlicky tomato sauce for a comforting and flavorful Mediterranean-inspired dish.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 2 medium eggplants
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 cup olive oil (for frying)
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 2 cups crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions

  1. Slice eggplants into 1/2 inch rounds, sprinkle with salt, and let sit for 15–20 minutes. Pat dry.
  2. Prepare three bowls: flour, beaten eggs, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
  3. Dip each slice into flour, then egg, then breadcrumbs to coat evenly.
  4. Heat olive oil in a pan and fry eggplant in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.
  5. Heat olive oil in another pan, sauté onion until soft, then add garlic and cook for 1 minute.
  6. Add crushed tomatoes, sugar, salt, pepper, oregano, and basil. Simmer for 10–15 minutes until thickened.
  7. Serve crispy eggplant with tomato sauce spooned over or on the side.

Notes

  • Bake eggplant at 200°C (400°F) for a lighter version.
  • Use panko breadcrumbs for extra crispiness.
  • Add chili flakes to the sauce for heat.
  • Store eggplant and sauce separately in the refrigerator for up to 3 days.
  • Reheat eggplant in the oven to retain crispiness.
  • Use gluten-free flour and breadcrumbs if needed.

Nutrition

Find it online: https://savorymomskitchen.com/crispy-eggplant-with-tomato-sauce/