Fried Eggplant with Spanish Tomato Sauce | Irresistible One-Pan Recipe
Spain is known for having some great dishes, and this Fried Eggplant with Spanish Tomato Sauce is no exception. Packed with flavors, easy to make and done in about 30 minutes. You can serve it as a main course next to a crusty baguette or even as a side dish, next to some grilled fish.
What makes this dish so great, is the texture of the eggplant. The secret is to salt the sliced eggplant and let it rest for 30 minutes. This helps extract the water from the eggplant, that way when you fry it, it doesn´t get soggy and it keeps its beautiful texture.
To make the Spanish tomato sauce, I used fresh tomatoes that I finely grated. But you can also use canned tomato sauce or even passata. Either way, what really flavors the tomato sauce is the sweet smoked Spanish paprika. You can also add a little spice to the sauce by adding a hint of chilli powder.
TIPS & TRICKS to Make this Recipe: To fry the eggplant, I used Spanish olive oil instead of regular vegetabe oil. This adds even more flavor into the dish. However, it´s very important to use a medium heat and nothing higher. That way the olive oil doesn´t smoke and it keeps its beautiful flavor.
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Watch the Video Below on How to Make Fried Eggplant with Spanish Tomato Sauce
Fried Eggplant with Spanish Tomato Sauce
- 3 tbsp extra virgin olive oil 45 ml
- 1 eggplant
- 1/4 cup all-purpose flour 32 grams
- 2 cage-free organic eggs
- 1/2 onion
- 1/2 green bell pepper
- 4 cloves garlic
- 1 1/2 cups tomato sauce 340 grams
- 3 tbsp finely chopped parsley 12 grams
- pinch sea salt
- dash black pepper
Cut 1 eggplant (washed & patted dry) into diagonal slices that are 1/2 inch (1.25 cm) thick, place the slices of eggplant in a single layer and season them with sea salt on both sides, transfer the salted slices of eggplant into a colander and let them sit there for 30 minutes
After 30 minutes, give the slices of eggplant a quick rinse under cold running water to remove the salt, then place them on a single layer over paper towels and pat completely dry
Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
Meanwhile, add 1/4 cup all-purpose flour into a shallow bowl and crack 2 eggs into a separate bowl, season the eggs with sea salt & black pepper and whisk together, coat the slices of eggplant, one at a time, in the flour and then into the egg wash
After heating the olive oil for 5 minutes, add the coated slices of eggplant into the pan, all in a single layer, after 3 minutes flip the slices to fry the other side, after a total cooking time of 6 minutes, remove the fried eggplant slices from the pan and transfer into a dish with paper towels, set aside
Using the same pan with the same heat, add in 1/2 onion finely ficed, 1/2 green bell pepper finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika, quickly mix together, then add 1 1/2 cups tomato sauce, 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together and simmer
After 7 to 8 minutes and the tomato sauce has thickend up, add the slices of fried eggplant back into the pan, cook for another 1 to 2 minutes, then remove the pan from the heat and sprinkle with finely chopped parsley, enjoy!
Get the Spanish Olive Oil I used to make this recipe
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