Mia Kouppa

https://miakouppa.com

Fried eggplant with tomato sauce (Μελιτζάνες τηγανητές με σάλτσα ντομάτας )

An incredible Greek side dish of fried eggplant which is then baked in a rich tomato sauce

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, meze, Side Dish

Cuisine: Greek

Servings: people

Calories: 192kcal

Author: miakouppa

Equipment

Ingredients

5 small to medium eggplants
1 tsp salt
vegetable oil for frying
1 cup Mia Kouppa's chunky tomato sauce or marinara sauce see Note
3 garlic cloves thinly sliced
1 tbsp olive oil
1/2 tsp salt
1 tsp dried rosemary leaves
2 bay leaves

Instructions

Wash the eggplants, remove the stems and cut them length-wise into wedges. Place your eggplants in a bowl and cover them with cold water. Place another bowl or a dish over your eggplant in order to keep them submerged in the water. Allow to soak for about 5 minutes.
5 small to medium eggplants
Drain the eggplant and then sprinkle them with 1 tsp of salt.
1 tsp salt
Heat about 1/4 inch of vegetable oil in your frying pan over medium heat. Once the oil is hot, start adding the pieces of eggplant. In order not to overcrowd your pan you may need to add them in batches. Fry each side of the eggplants until they are golden brown on all sides. This will take a total of about 7-8 minutes per batch. You might have to add a little bit of fresh vegetable oil in between batches.
vegetable oil for frying
Place the fried eggplants onto a plate. Continue cooking the rest until all of your eggplant has been fried.
Preheat your oven to 350 °F
Take a small sauce pot, and heat 1 tablespoon of olive oil over medium heat. Add the garlic slices and fry them for about 1 minute. Add your chunky tomato sauce or your marinara sauce, bay leaves and 1/2 teaspoon salt. Heat through, stirring regularly, for just a few minutes.
1 cup Mia Kouppa's chunky tomato sauce or marinara sauce, 3 garlic cloves, 1 tbsp olive oil, 1/2 tsp salt, 1 tsp dried rosemary leaves, 2 bay leaves
While your sauce is being warmed up, place your eggplants in a roasting dish (we use a 9 X 13 inch roasting dish) and sprinkle your dried rosemary leaves on top of them.
Spoon your marinara sauce over the eggplant pieces. You will not be covering them entirely,
Place in the middle rack of your oven, and bake uncovered for 7 - 10 minutes.
Enjoy.

Video

Notes

This recipe calls for chunky tomato sauce, and you can find our recipe for this by clicking here.

Alternatively, you can use a marinara sauce that you either purchase, or one that you have made yourself. If you're looking for a marinara sauce recipe, you can find ours here.

Nutrition