This super crunchy eggplant on a bed of fresh tomato sauce is a great vegetarian dish that satisfies even meat lovers! See our Simple Tomato Sauce recipe to finish the dish. If you want to see a step-by-step video instructions for this recipe, visit our YouTube channel and follow along with me as I cook in the Maison Maitland Kitchens!
| Prep Time | 1 hour |
| Servings |
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Ingredients
- 1 large eggplant
- sea salt
- Crumb Coating
- ½ cup unbleached white flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 egg Stir in a bowl with 2 teaspoons of water
- 1 cup panko or gluten free breadcrumb
- ½ cup grated parmesan
- ¼ cup Sunflower oil for frying
- Tomato sauce for plating
- Topping options:
- sliced parmesan or feta or gruyere cheese
- olives
- basil
Ingredients
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Instructions
- Slice the eggplant into ½ inch slices and place on paper towel. Sprinkle each side with some sea salt and place another sheet of paper towel on top. Let site for at least 10 minutes.
- In the meantime, get the crumb coating ready. On a piece of parchment paper place the flour, salt and pepper and mix. In another pile place the panko and parmesan. Coat each piece of eggplant in flour, dip into egg wash and then into the panko mixture and place on a tray. If time permits, let set in the fridge for 30 minutes before frying.
- In batches, heat part of the oil in a large frying pan until medium hot and fry pieces a few at time until golden brown and crisp (about 5 minutes per batch). Arrange finished pieces on a baking pan lined with tin foil. Warm the tomato sauce in a saucepan on the stove top.
- Place your choice of cheese on the top side of each slice of eggplant, olives optional. Place under the broiler to melt. On warm plates, place a ladle full of tomato sauce in the middle of the plate and place two to three slices of finished eggplant on top. Garnish with basil leaves.