Breaded Eggplant

with fruity tomato sauce

2 Servings

Breaded Eggplant

I always feel like people either love or hate eggplant. I personally like them, especially when they are grilled or baked. For this recipe I breaded the eggplant and served it with a fruity tomato sauce. This dish goes well with naan or rice on the side.
Nutrition per serving: 740 Kcal 18.9 g Fat | 111 g Carbs | 38 g Protein
Category Veggie Recipes
Portions 2

You need

  • 1 Eggplant
  • 3 Eggs
  • Flour
  • Bread Crumbs
  • 100 g Shredded Parmesan
  • 3 Tomatoes
  • 400 ml Crushed Tomatoes
  • 1 Onion
  • 2 Cloves Garlic
  • Salt
  • Pepper
  • Paprika
  • Chili
  • Oregano
  • Honey
  • Olive Oil
  • Dry Red Wine

Here’s how to do it

  • Preheat the oven 200°C
  • Cut the eggplant lengthwise into thin slices. Dab with a kitchen towel and then season with salt, pepper and oregano from both sides.
  • Put the flour in a bowl. In a second bowl, whisk the eggs. In bowl number three, mix the breadcrumbs and the parmesan cheese.
  • Now put the eggplant slices in the flour first, then in the eggs and finally cover with the breadcrumbs-parmesan mixture .
  • Put them on a baking tray and cook in the oven for about 20 minutes.
  • While the eggplant is in the oven, we can start working on the sauce. Cut the tomatoes and the onion into pieces and fry them in a pan with some olive oil at low heat.
  • Deglaze with a dash of wine. Then add the crushed tomatoes and bring to the boil briefly.
  • Now blend the sauce, if you don’t like it chunky (like me) and finally flavor it with some olive oil, the spices and honey. As a last step, press the fresh garlic into your sauce.
  • Arrange the eggplant with your sauce and a side of your choice.

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