Crispy Eggplant with Tomato Sauce

Instructions

1. Prepare Eggplant: Cut the washed eggplant into rounds that are 1 cm thick. Place on a wire rack with paper towels underneath and season with sea salt on both sides. Let sit for 15 minutes.
2. Make Tomato Sauce: In a saucepan, heat 2 tbsp of extra virgin olive oil over medium heat. Add chopped garlic and sauté for about 1 minute until fragrant. Add tomato sauce, dried oregano, sea salt, black pepper, and a kiss of white sugar. Mix well and let simmer on low medium heat.
3. Dry Eggplant: After 15 minutes, transfer eggplant slices to paper towels and pat dry.
4. Prepare Coating: In a bowl, add 1/2 cup of all-purpose flour. In another bowl, crack 2 eggs and season with sea salt and black pepper, whisk together. In a third bowl, mix 1 cup of panko breadcrumbs with 1/4 cup of grated cheese, 1 tsp of dried oregano, 1 tsp of dried parsley, sea salt, and black pepper.
5. Heat Oil: In a frying pan, heat 1/2 cup of sunflower oil over medium heat.
6. Coat Eggplant: Coat each eggplant slice in flour, then dip in the egg wash, and finally coat with breadcrumbs.
7. Fry Eggplant: Once the oil is hot, add the coated eggplant slices in batches, ensuring not to overcrowd the pan. Fry for about 4 minutes on each side until golden brown.
8. Assemble Dish: Transfer fried eggplant to a wire rack with paper towels. In a shallow bowl, add some of the simmering tomato sauce, place crispy eggplant on top, and garnish with fresh parsley.