Simple Coated Eggplant in Tomato Sauce

Mummy’s Fast & Easy

I haven’t tried many eggplant recipes before, so that’s why I decided to make something new I haven’t made so far.
After all, the eggplants are soo good and it’s a shame to neglect them.:)
They go really well with cheese, such as Parmesan or Mozzarella, and are very tasty in tomato, garlic and parsley sauce.
Today’s recipe is the second one – Eggplants in tasty tomato sauce.
The eggplants are coated in eggs and breadcrumbs and then fried.
They’re crispy on the outside and soft and juicy from the inside.
This is an amazing summer dish suitable for starter, main or side.

Here’s what you need.

Mummy’s Fast & Easy


  • 2 eggplants, sliced lengthwise
  • 4 eggs, beaten
  • 200g/7oz breadcrumbs
  • sunflower oil for frying
For the tomato sauce:
  • 2 ripe tomatoes
  • 2 garlic cloves, crushed
  • a bunch of fresh parsley, chopped
  • 2tbsp lemon juice
  • 3tbsp olive oil
  • 1tbsp brown sugar
  • a pinch of salt

Mummy’s Fast & Easy


  1. Heat a frying pan with sunflower oil, enough to cover the eggplants when cooking.
  2. Dip the eggplants into the eggs and then into the breadcrumbs.
  3. Fry for about 3 minutes or until ready – they should be nice and golden.:)
  4. To prepare the tomato sauce – place all the ingredients in a bowl and work them with a hand blender till a smooth consistency. Mix well.
  5. Serve the eggplants with a side of the sauce or covered with the sauce, as you prefer.
Tip: Before cooking the eggplant place them in a bowl with water so they don’t taste bitter. Dry them carefully and cook.