Eggplant Parmesan

Ingredients

• 1/2 cup Unsweetened Almond Milk
• 1 tsp Tapioca Starch
• 1/2 cup Gluten-Free All-Purpose Flour
• 2 Tbsp Tapioca Starch
• 1 pinch Sea Salt
• 1/3 cup Gluten-Free Panko Bread Crumbs
• 1/4 cup Cornmeal
• 1/4 cup Vegan Parmesan Cheese
• 1 tsp Dried Oregano
• 1/4 tsp Sea Salt
• 1 whole Large Eggplant
• 4 Tbsp Avocado Oil
• 1 cup Gluten-Free Marinara Sauce
• 8-10 ounces Gluten-Free Pasta

Instructions

1. 1

   Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking.

2. 2

   Prepare three shallow dishes for your breading station. In the first, whisk together almond milk and tapioca starch. In the second, combine gluten-free flour, tapioca starch, and a pinch of sea salt. In the third, mix gluten-free panko bread crumbs, cornmeal, vegan parmesan, oregano, and sea salt.

3. 3

   Slice the eggplant into thin (approximately 1/8-inch) rounds.

4. 4

   Dip each eggplant slice into the flour mixture, followed by the almond milk mixture, and finally the breadcrumb mixture, ensuring each slice is evenly coated.

5. 5

   Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Carefully place 4-5 breaded eggplant slices in the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, until golden brown and crispy.

6. 6

   Transfer the browned eggplant slices to the prepared baking sheet. Repeat the frying process with the remaining eggplant, adding more oil to the skillet as needed.

7. 7

   Bake the eggplant in the preheated oven for 10-15 minutes, flipping halfway through, until they are crispy and golden brown.

8. 8

   Serve the crispy eggplant parmesan immediately. It's delicious on its own, with a side of gluten-free marinara sauce for dipping, or over gluten-free pasta. Enjoy!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.