Crunchy Eggplants with Arrabbiata


2 medium size eggplant,

1/2 cup all dried bread powder,

1 teaspoon sea salt,

1 teaspoon black and red pepper,

2 tablespoon ground flaxseed,

5 tablespoon water,

1 tablespoon olive oil

For the Arrabbiata Sauce:

1 small onion chopped,

1 large tomato,

1 tablespoon organic tomato paste,

1 teaspoon oregano,

1 teaspoon red pepper,

1 teaspoon sea salt,

1/2 medium carrot,

6-7 black olive,

7-8 large fresh basil leaves,

1 teaspoon garlic powder ,

2 tablespoon olive oil.


1. Preheat oven to 200 degrees.

2.Cut eggplants 3/8″ thick.

3. Place them in a bowl, cover with water and let them rest for about 1 hours in order to remove their bitterness.

4. Strain and dry your eggplant slices. Place them onto the parchment paper.

5. In a small bowl, mix flax seed and water. Let it rest in the fridge for 10 minutes.

6. In a medium bowl place dried bread powder. Mix until combined well.

7. Take a slice of eggplant. Dip it in the flax seed liquid. Then dip it in the dried bread powder flour so it is coated, shake off excess.

8. Then place it on the baking sheet again. Drizzle with olive oil. Sprinkle salt and peppers.

9. Repeat process for all.

10. Bake your eggplants in the oven for 50 minutes turning the half way through until golden browned.

11. Place all sauce ingredients into the food processor mix on high speed until completely smooth.

12. Pour mixture into the sauce pan, cook on medium heat for 3-4 minutes. Place it into a small sauce bowl.

13. Serve with arrabiata sauce, enjoy!