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Parve
Easy
3 Servings
Allergens 
40 Minutes
Diets
You can also prepare crispy breaded zucchini! Look for the largest, thickest zucchini you can find.
3 eggs, lightly beaten
2 cups ground almonds OR ground kosher l’Pesach soup mandlen (see note)
1 small eggplant, cut into 1/4-inch-thick round slices
1/2 teaspoon salt, plus additional for sprinkling
oil, for deep frying
1/4 cup Bartenura Extra-Virgin Olive Oil
1/4 medium onion, diced (about 3 tablespoons)
2 garlic cloves, sliced
3 (15-ounce) cans whole peeled tomatoes, roughly chopped
1 sprig fresh thyme
1 small bunch fresh basil, leaves only, chopped (or Gefen Frozen Cubes)
1 teaspoon Haddar Kosher Salt
freshly ground Gefen Black Pepper
1 teaspoon oregano
2 teaspoons sugar
Place potato starch, eggs, and almonds in three separate bowls. Season egg with half a teaspoon salt and whisk to combine. Season almonds with additional salt and pepper, and mix to combine.
Dredge each eggplant slice first in potato starch, coating thoroughly and shaking off excess. Dredge in egg, then in almonds, pressing to make sure they adhere. Transfer eggplant slices to a rack or paper towel to let them dry slightly before frying.
Heat half an inch of oil in a deep, heavy skillet. When oil is hot, add eggplant slices, in batches, and fry for about one minute per side, or until golden brown. Transfer to paper towels to drain. Sprinkle lightly with salt before serving. Serve with homemade marinara sauce, or as desired.
Yield: 2 servings as a side dish or appetizer; 4 servings as an hors d’oeuvre
Heat the oil in a medium saucepan over medium-high heat. Add onion and garlic and sauté, stirring, until lightly browned, about five minutes. Add tomatoes with about half of their juices (discarding the rest). Add herbs and bring to a boil. Reduce heat and simmer, uncovered, for about 25 to 30 minutes or until thickened.
Remove and discard the herb sprigs. Season with salt and pepper. Serve or store covered in the refrigerator for up to three days.
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