Last week we got the most delicious looking eggplant in our farm share. For me to say "delicious" and "eggplant" in the same sentence is really saying something. Until I experienced my first fresh, local, organic bought-at-the-farmer's-market eggplant a couple of years ago I thought eggplant was the most foul mushy grey veggie known to man. But on a whim I bought one, made ratatouille, and realized I hadn't given it a fair chance.
I looked at my luscious, shiny, purple eggplant and decided it wanted to be Eggplant Parm. It was so yummy, I had seconds.
Dayia Mozzarella
Gluten Free Bisquick
Bove's Marinara Sauce ( I really enjoy making marinara, but when I don't make my own this is my go to, it is really delicious!)
2 large eggplants,
Enough egg to help the breadcrumbs stick (While I'm eating mostly vegan, I happened to have pasture raised eggs from a nearby farm on-hand, to make this vegan omit the egg and use whatever breading method works best for you)
oregano, thyme, basil, salt, pepper, nutritional yeast- personal preference, I tend to have a heavy hand with herbs.
A neutral flavored oil that can hold up to higher heat- I used canola, enough to thoroughly cover the bottom of the pan.
I looked at my luscious, shiny, purple eggplant and decided it wanted to be Eggplant Parm. It was so yummy, I had seconds.
with a side of quinoa pasta
While I love making food totally from scratch, there wasn't time for that today with errands and taking the munckin to his swimming lesson... so I relied on some of my favorite gluten free and dairy free brands for this dinner.
Ingredients:
Gillians Gluten Free Bread CrumbsDayia Mozzarella
Gluten Free Bisquick
Bove's Marinara Sauce ( I really enjoy making marinara, but when I don't make my own this is my go to, it is really delicious!)
2 large eggplants,
Enough egg to help the breadcrumbs stick (While I'm eating mostly vegan, I happened to have pasture raised eggs from a nearby farm on-hand, to make this vegan omit the egg and use whatever breading method works best for you)
oregano, thyme, basil, salt, pepper, nutritional yeast- personal preference, I tend to have a heavy hand with herbs.
A neutral flavored oil that can hold up to higher heat- I used canola, enough to thoroughly cover the bottom of the pan.
1. Preheat the oven to 400.
2. Cut your eggplant into thin slices (about a 1//4 inch)
3. Salt the eggplant and let it sit for 10-15 minutes. Seriously! This is the best trick I've learned for drawing out the excess moisture in the eggplant and avoiding that soggy mushiness that I don't like about eggplant.
4. Combine your herbs into the breadcrumbs (or use Italian style breadcrumbs) Bread the eggplant slices- I do a layer of gf bisquick, then dredge in egg, then coat in breadcrumbs.
5. Heat your oil to medium high. Pan fry your eggplant slices- it takes about a minute each side
I suggest wearing an apron- this can be messy. I particularly enjoy my "baking is science for hungry people" apron.
6. Layer your eggplant, daiya, and sauce. I also sprinkled some more of the herbs on top with a nice pinch of nutritional yeast for more of a "cheesy" flavor.
7. Bake for 30 minutes.
Munchkin approved!
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