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Crispy Eggplant with Marinara Sauce
Ingredients
  • subheading: For the Eggplant:
  • 2 Italian eggplants
  • ½ cup plant-based milk such as almond, soy, or oat, or water
  • Salt to taste
  • Ground black pepper to taste
  • 1 tsp paprika powder
  • 1 tsp dried oregano
  • 1 tsp chili flakes optional
  • ½ cup flour
  • 1 cup panko bread crumbs ensure they’re vegan
  • Olive oil for frying
  • subheading: For the Marinara Sauce:
  • 2 tbsp olive oil
  • 2 shallots finely chopped
  • 2 cloves garlic minced
  • 1 can 400g crushed tomatoes
  • 1 tsp sugar
  • Salt and pepper to taste
  • Fresh basil chopped
Steps
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