Eggplant with marinara and Tahini

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Arrange the eggplant slices in a single layer on a paper towel-lined cutting board or baking sheet and sprinkle with salt. Let the eggplant sit for 20 minutes, then pat dry with a clean towel.

Step 2

2. Meanwhile, in a medium shallow bowl, stir together the flour and cornstarch and season well with salt and pepper. In another medium bowl, beat the eggs and season with salt and pepper. And on a large plate, add the panko and season well with salt and pepper.

Step 3

3. Dredge the dried eggplant slices through the flour mixture and tap off any excess. Coat the eggplant in the egg, letting any excess drip off. Finish with a coating of panko, making sure to really press it into the eggplant.

Step 4

4. Line a large plate with paper towels.

Step 5

5. Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add enough eggplant slices to fit comfortably in a single layer without crowding the pan. Fry until the first side is golden brown, 3 to 4 minutes. Flip and repeat on the second side, 2 to 3 minutes. Transfer the eggplant to the prepared plate and immediately sprinkle with salt. Repeat with the remaining eggplant slices.

Step 6

6. Serve the eggplant with the tomato sauce, tahini, and basil.