Description

This recipe features crispy fried eggplant slices served with a rich Crimson Marinara With Basil sauce. It’s an easy, satisfying, meatless meal perfect for quick family dinners, offering deep flavor with minimal effort.

Ingredients

2 medium globe eggplant, (about 600g)
1 cup all-purpose flour, (or a gluten-free flour blend)
2–3 large eggs, (or 0.25 cup milk or dairy-free milk mixed with 1 tablespoon flour for an egg wash alternative)
2 cups plain breadcrumbs or Panko, (for extra crunch)
2–3 cups vegetable or canola oil, (for frying)
1 jar Crimson Marinara With Basil, (or homemade, 24–32 oz / 680-900g)
0.25 cup fresh basil leaves, chopped
Salt, to taste
Freshly ground black pepper, to taste
Garlic powder, (optional)
Dried oregano, (optional)
Grated Parmesan, (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Slice Eggplant: Cut eggplant into 0.5-inch (1.25 cm) thick rounds. For a less bitter taste and to reduce moisture, you can salt slices and let them drain on paper towels for 30 minutes, then pat them very dry.
Set Up Breading Station: Prepare three shallow dishes: one with flour, one with 2-3 beaten large eggs, and one with breadcrumbs seasoned with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Bread Eggplant Slices: Dip each eggplant slice first in flour (shaking off excess), then in egg to coat lightly, and finally thoroughly in the seasoned breadcrumbs, pressing gently to adhere evenly on all sides.
Fry Eggplant: Heat 1 inch (2.5 cm) of oil in a large 10-inch skillet over medium-high heat (350F / 175C). Fry eggplant in batches for 3-4 minutes per side, until deeply golden brown and crispy.
Drain Excess Oil: Transfer the fried eggplant to a wire rack set over paper towels to allow excess oil to drain, keeping the fried eggplant crispy.
Warm Marinara: Gently warm your Crimson Marinara With Basil in a separate saucepan over low heat until simmering lightly.
Serve Immediately: Serve the crispy fried eggplant slices immediately, topped generously with warm Crimson Marinara and a sprinkle of fresh basil.

Notes

For deeper flavor, opt for organic eggplant, farm-fresh eggs, and high-quality jarred marinara. A pinch of garlic powder and dried oregano in the breadcrumbs elevates savory notes. Finish with grated Parmesan for serving. For a quick sauce, use good quality pre-made marinara. If time is tight, pat eggplant slices very dry instead of salting. For a holiday twist, layer with mozzarella and bake for a simple Eggplant Parmesan. For meal prep, fry eggplant ahead and reheat in oven or air fryer, adding warm sauce just before serving. Ensure oil is hot enough during frying to prevent eggplant from absorbing too much oil.

Prep Time: 20 minutes
Cook Time: 28 minutes
Category: Main Course
Method: Frying
Cuisine: Italian

Nutrition

Serving Size: 2 slices with sauce (about 250 g)
Calories: 420 calories
Sugar: 8 g
Sodium: 450 mg
Fat: 28 g
Saturated Fat: 4 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 10 g
Cholesterol: 45 mg