Crispy Breaded Eggplant with Garlic Tomato Sauce

Slice 200 gr Eggplants into 1-centimeter rounds, season with ¹/₂ tsp Table salt, let rest for 15 minutes to draw out excess moisture, and pat thoroughly dry with paper towels.

Finely dice ¹/₄ head Onions and mince 1 ³/₄ cloves Garlic.

Set up a breading station with three shallow bowls: put 25 gr Flour in the first bowl, beat 1 piece Eggs size M in the second bowl, and combine 40 gr Breadcrumbs (panko), ¹/₂ tsp Garlic powder, ¹/₂ tsp Red pepper powder, and ¹/₄ tsp Black Pepper - Powder in the third bowl.

Dredge each dried eggplant round first in the flour, then dip into the beaten eggs, and press firmly into the seasoned breadcrumb mixture until evenly coated.

Heat 1 tbsp Olive oil extra virgin in a small saucepan over medium heat, add the prepared diced onions and minced garlic, and cook for 3 minutes until softened.

Stir in 10 gr Tomato Puree, 130 gr Canned Diced Tomatoes, 1 tsp Oregano dried, ¹/₂ tsp Sugar, ¹/₂ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder, then simmer gently for 12 minutes until thickened.

Heat 3 ³/₄ tbsp Sunflower oil in a wide skillet over medium-high heat and fry the breaded eggplant in batches for 3 to 4 minutes per side until deeply golden and crisp, then drain on a wire rack.

Spoon the warm tomato sauce onto serving plates, arrange the crispy eggplant rounds on top, and garnish with 3 gr Fresh Basil.