Crispy Gluten-Free Eggplant Parmesan
Ingredients
Wet Ingredients
-
½
cup
unsweetened plain almond milk
-
1
tsp
cornstarch
Flour Coating
-
½
cup
gluten-free flour
-
2
Tbsp
cornstarch
-
1
pinch
sea salt
Dry Coating
-
⅓
cup
gluten-free panko bread crumbs
-
¼
cup
cornmeal
-
¼
cup
vegan parmesan cheese
-
1
tsp
dried oregano
-
¼
tsp
sea salt
Eggplant
-
1
whole
long, narrow eggplant
-
4
Tbsp
neutral cooking oil
For Serving (Optional)
-
1
cup
Easy Marinara Sauce
-
8-10
ounces
cooked pasta
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Prepare three dipping stations: mix almond milk and cornstarch in one bowl, gluten-free flour, cornstarch, and sea salt in another, and gluten-free panko, cornmeal, vegan parmesan, oregano, and sea salt in the last bowl.
- If serving with pasta, prepare it at this time.
- Dip eggplant slices in the flour mixture, then the almond milk mixture, and finally the breadcrumb mixture, arranging them on a plate.
- Heat a skillet over medium heat and add 2 tablespoons of oil.
- Brown 4-5 eggplant rounds for 2-3 minutes on each side until light golden brown, then transfer to the baking sheet.
- Continue browning the remaining eggplant rounds in batches, adding more oil as needed.
- Bake the eggplant for 10-15 minutes until crispy and golden brown, flipping halfway through.
- Serve with marinara sauce and cooked pasta, if desired.
Nutrition Facts (estimated)
Servings
4
Calories
334
Total fat
18g
Total carbohydrates
40g
Total protein
4.7g
Sodium
218mg
Cholesterol
0mg
You might also like