Crispy Eggplant with Tomato Basil Sauce

Eggplant sliced and coated in a spicy breading then fried to a beautiful golden brown, served with a simple tomato and basil sauce.

4

Servings

25 Mins

Prep Time

20 Mins

Cook Time

Prep

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Season the Eggplant

Lay the sliced eggplant on a paper towel lined plate or tray and moderately season both sides with salt. This will remove excess moisture from the eggplant. Set aside and continue with the recipe.

  • Large Eggplant(sliced in rounds)1
  • Kosher Saltas needed
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Prepare the Breading Station

Prepare three separate bowls. In the first bowl mix the panko with the spices and salt . In the second bowl whisk the eggs until smooth. In the third bowl, measure and add the flour.

  • Panko2 cups
  • Garlic Powder1 Tbsp.
  • Onion Powder1 Tbsp.
  • Smoked Paprika1 Tbsp.
  • Kosher Salt1 tsp.
  • Large Eggs3
  • All Purpose Flour1 12 cups
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Bread the Eggplant

First coat each slice of eggplant in the flour, then the beaten eggs, and finally the spiced panko. Make sure to gently shake off any excess flour or panko. Place the breaded slices on a tray or baking sheet.

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Measure and Combine the Oils

Set aside.

  • Canola Oil 34 cup
  • Extra Virgin Olive Oil 34 cup

Cooking Steps

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1. Add the Oil for the Sauce and Preheat the Pan

Add the oil and preheat the pan to 325°F/160°C (medium).

  • Extra Virgin Olive Oil2 Tbsps.
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2. Add and Toast the Garlic

Add and toast the garlic for 30 seconds while stirring continuously.

  • Garlic Cloves(finely chopped)2
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3. Add and Toast the Chili Flakes

Add the chili flakes to the garlic and continue to cook for another 10 seconds.

  • Chili Flakes 12 tsp.
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4. Add the Tomatoes and Simmer the Sauce

Add the tomatoes and bring the sauce to a simmer. Once simmering, reduce the temperature to 225°F/110°C and continue cooking for 16 minutes until the sauce has thickened. Stir occasionally.

  • Canned San Marzano Tomatoes(or crushed plum tomatoes)3 cups
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5. Stir in the Sliced Basil and Salt

  • Basil Leaves(thinly sliced)10
  • Kosher Salt2 tsps.
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6. Reserve the Sauce

Transfer the sauce to a bowl and reserve for later use. Wash the pan before continuing with the recipe.

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7. Add the Oil and Preheat the Pan

Add some of the oil mixture and preheat the pan to 375°F/190°C (medium).

  • Oil Mixture 14 cup
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8. Add and Fry the Breaded Eggplant

Carefully place three to four pieces of breaded eggplant into the hot oil. Fry for 2 minutes or until they are golden on the first side.

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9. Flip and Finish the Eggplant

Using a pair of tongs, carefully flip each piece of eggplant. Fry for an additional 2 minutes. Once your eggplant is finished, transfer it to a paper towel lined tray or plate and season with a pinch of salt. You can reserve the cooked eggplant in a low temperature oven while you fry the remianing slices.

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10. Fry the Remaining Eggplant

If you are frying more eggplant, drain the used oil and add a fresh 1/4 cup of the oil mixture to the pan. Heat the fresh oil back up to 375°F/190°C (medium) and repeat the frying process until you have cooked all of the eggplant.

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11. Plate, Garnish and Serve Immediately

Arrange the eggplant in a serving dish and spoon a generous amount of tomato sauce over them. Garnish with the whole basil leaves and serve.

  • Basil Leaves(picked)5
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