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Crispy Eggplant with Tomato Basil Sauce

Crispy Eggplant with Tomato Basil Sauce

Eggplant sliced and coated in a spicy breading then fried to a beautiful golden brown, served with a simple tomato and basil sauce. Ingredients: For the Eggplant: Kosher Salt (as needed) 1 Eggplant ½ cup (60 grams) All Purpose Flour 2 Large Eggs 1 cup (59 grams) Panko Bread Crumbs ½ Tbsp (4.1 grams) Garlic Powder ½ Tbsp (3.8 grams) Onion Powder ½ Tbsp (3.3 grams) Smoked Paprika 6 Tbsp (72 mL) Extra Virgin Olive Oil 6 Tbsp (72 mL) Canola Oil For the Sauce: 1 Tbsp (12 mL) Extra Virgin Olive Oil 1 Garlic Clove ¼ tsp (0.56 grams) Chili Flakes 1 ½ cup (375 grams) San Marzano Tomatoes, crushed ¼ bunch Basil Leaves Kosher Salt (as needed)     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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