Crispy Eggplant with Spicy Tomato Feta Cheese Sauce
Dive into layers of flavor with this Crispy Eggplant with Spicy Tomato Feta Cheese Sauce, a Mediterranean-inspired dish that’s perfect for weeknight dinners or entertaining guests. Golden, panko-crusted eggplant slices are pan-fried to perfection, delivering an irresistible crunch, while a rich and zesty tomato sauce infused with red chili flakes, garlic, and a touch of honey adds depth and spice. Creamy, tangy feta cheese is folded into the sauce, creating a luscious texture and bold flavor that pairs beautifully with the crispy eggplant medallions. Finished with fragrant fresh basil and a sprinkle of feta, this elevated vegetarian recipe is as visually stunning as it is delicious. Serve it as a main course or sophisticated appetizer for a crowd-pleasing dish that hits every flavor note. Keywords: crispy eggplant, spicy tomato sauce, feta cheese, vegetarian recipes, Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 0.5 teaspoon Red chili flakes
- 2 cups Tomatoes (diced or canned)
- 1 tablespoon Tomato paste
- 1 teaspoon Honey
- 0.75 cup Feta cheese
- 2 tablespoons Fresh basil leaves
Instructions
Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with 2 teaspoons of salt and place them on a paper towel-lined baking sheet. Allow them to sit for 20 minutes to draw out moisture.
While the eggplant sits, prepare the breading station. Place the flour in one shallow bowl. In another bowl, whisk together the eggs. In a third bowl, mix the panko breadcrumbs, grated Parmesan cheese, and black pepper.
Pat the eggplant slices dry with a paper towel. Dredge each slice in the flour, shaking off excess, dip it in the egg mixture, and then coat it with the breadcrumb mixture. Press the breadcrumbs firmly for an even coating.
Heat the vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
To make the spicy tomato feta sauce, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add minced garlic and red chili flakes and sauté for 1 minute, or until fragrant.
Stir in the diced or canned tomatoes, tomato paste, and honey. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Taste and adjust seasoning with salt and pepper, if needed.
Remove the sauce from heat and stir in crumbled feta cheese, reserving a small amount for garnishing. Mix until the cheese partially melts into the sauce.
To serve, arrange the crispy eggplant slices on a platter. Spoon the spicy tomato feta sauce over the slices and garnish with fresh basil leaves and the reserved feta cheese. Serve immediately.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 71.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 8551 mg | 372% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 63.8 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1285 mg | 99% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3985 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
