So about this time of year each year I get an eggplant in my Front Porch Pickings Veggie Bin. I have tried all sorts of recipes- eggplant dip, grilled eggplant, broiled eggplant but nothing really did it for me until I tried making eggplant parmesan. I just love the crispy outside and the thick and meat-like texture of the inside. I also like anything drizzled/smothered in tomato sauce. I always add some sort of meat to it sometimes baked chicken and often times just some ground turkey breast. I put it over spaghetti or sometimes some spiralized zucchini.
The recipe I am sharing today is used with Gillian’s Gluten-free breadcrumbs I have also used 4C Gluten Free Bread crumbs and Ground Ian’s Italian Style Croutons. I have to say the ground (in my Magic Bullet) Ian’s Italian Style Croutons are my all time favorite. However, the Gillian’s sticks a little bit better.
1 cup of Gluten Free Bread Crumbs
2-3 dashes of oregano, basil or other italian seasonings
1/4 cup of parmesan cheese (I am dairy free so I typically forgo the cheese and it is still quite yummy)
1 tbsp olive oil or cooking spray
-Preheat oven to 375
-Grease a baking pan with olive oil or cooking spray
-Get out two bowls – in one put the egg beaten, in the other put the breadcrumbs with parmesan and italian seasoning
-Slice the eggplant into about 1/2 inch round sections
-Dip the eggplant slice in egg then into the breadcrumb mixture continue until all round sections have been coated and put on the pan
– Spray coat the eggplant and add any additional Italian seasoning you prefer
– Cook for 10 minutes per side for a total of 20 minutes
– Let cool 2-3 minutes
Pair with your favorite pasta sauce, gluten-free noodles and the meat of your choice (or you can go with no meat)
Anything you would do differently? What is your favorite gluten-free Italian dish?