The BEST Crispy Eggplant with Tomato Sauce | Insanely Delicious

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Cut the eggplant into rounds about 1 cm thick.
2. Lay the slices in a single layer on a wire rack over paper towels, salt both sides, and let them rest for 15 minutes.
3. Meanwhile, heat the olive oil in a saucepan over medium heat. After a couple of minutes, add the garlic and stir constantly. After 1 minute, add the tomato passata with the oregano, season with salt, pepper and a dash of white sugar, stir, then lower to low-medium heat.
4. Pat the eggplant slices completely dry with paper towels.
5. Put the flour in one bowl. Beat the eggs with salt and pepper in a second bowl. In a third bowl, mix the panko, grated manchego, oregano, parsley, salt and pepper.
6. Heat the sunflower oil in a large frying pan over medium heat.
7. Coat each slice first in flour, then in egg, then in the panko mixture, making sure each is fully coated.
8. When the oil is hot, fry the slices in a single layer, in batches so the pan is not crowded, for 4 minutes per side or until golden and crispy all over.
9. Drain the fried slices on a wire rack over paper towels.
10. Spoon the warm tomato sauce into a shallow bowl set on a serving dish, arrange the eggplant around it, sprinkle with chopped parsley and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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