This recipe is a total winner. It’s delicious and definitely one you should try for your next gluten-free and cheese free dinner party. ( But you can have wine, because, I mean, it’s wine and I’m Irish. 😉 ).
What You Need:
1 and a half cups water
2 medium-sized eggplants
1 tablespoon of tapioca flour
1 tablespoon salt
1/2 cup rice flour
1 cup Quinoa Chia Crunch PEACE cereal
1/2 teaspoon salt
1 teaspoon fresh parsley, chopped
1 teaspoon fresh onion, chopped
1/4 teaspoon black pepper
1/2 teaspoon fresh oregano
Gluten-free tomato sauce or fresh warmed tomatoes- to spread over eggplant. ( Make sure it isn’t loaded with sugar!)
What To Do:
First, preheat your oven to 375 degrees. Next, mix the parsley pepper, onion, oregano, cereal and salt in a food processor if you have one. You can use a mixer or mixing spoon, but it may take some arm strength. Place the finished product in a wide bowl and let sit. This is your “breadcrumbs” bowl.
Next, wash your eggplants, place on a paper towel to dry and slice into discs of even thickness. Let the eggplant sit for approximately 30 minutes and pat away any excess water.
While your eggplant is drying, crack open your two eggs and stir into a separate bowl. Take a third bowl and pour the 1/2 cup of rice flour into it. Also prepare a baking sheet with olive oil or your greasing medium of choice. Feel free to add tomato sauce to the bottom of the baking sheet as well.
Now it’s time to dip your eggplant into each bowl! The order matters, so don’t mess it up. 😉
Take each piece of eggplant and first dip it into the rice flour, so the entire piece is covered. Next, dip the rice-flour coated eggplant into the bowl with the egg mixture. Be sure to shake off any excess to avoid complete and utter sloppiness. Next, dip the rice-flour and egg coated eggplant into the “breadcrumbs” bowl. Finally, place the completely coated eggplant on the baking sheet and repeat for all of the other eggplant pieces.
Once all the eggplant pieces are lined up on the baking sheet, add more tomato sauce to your liking. I’m a big tomato sauce fan, but some folks aren’t.
Finally, stick it in the oven and cook for 25-35 minutes, depending on how tender you like your eggplant. Personally, I like mine BAKED.
And now… you can eat it! And even save some to eat for lunch or dinner throughout your work week so you don’t cave and eat something utterly unhealthy.