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Fried Eggplant with Spanish Tomato Sauce

Fried Eggplant with Spanish Tomato Sauce

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 435 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. 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

  2. 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

  3. Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil

  4. 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

  5. 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

  6. 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

  7. 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!

Recipe Notes

Get the Spanish Olive Oil I used to make this recipe

Nutrition Facts
Fried Eggplant with Spanish Tomato Sauce
Amount Per Serving
Calories 435 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 164mg55%
Sodium 1037mg45%
Potassium 1360mg39%
Carbohydrates 42g14%
Fiber 11g46%
Sugar 18g20%
Protein 13g26%
Vitamin A 1703IU34%
Vitamin C 54mg65%
Calcium 100mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.