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Friday, 02 August 2013 00:57

Oven Fried Eggplant - Gluten and Corn Free

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The breading is a combination of almond flour, rice flour and herbs with a touch of Parmesan cheese. The eggplant is light and almost a bit spongey and the coating is crisp and and buttery. They are truly one of a kind. Plus there's no miserable standing over hot oil and pan frying. Which I do plenty of, but every now and again its nice for a break, eh?

  • Ingredients:

    1 Large Eggplant
    1/3 cup Brown Rice Flour
    1/3 cup White Rice Flour
    1/3 cup Almond Flour (not meal)
    2 Tbls. Parmesan Cheese
    1 1/2 Tsp. Dried Basil
    1 Tsp. Black Pepper
    1 Tbls. Salt (divided)
    1 1/2 Tsp. Garlic Powder
    1/2 Tsp. Crushed Red Pepper Flakes
    2 Eggs (Mixed up and seasoned with salt and pepper)
    1 Gallon Freezer Bag
    3 Tbls. Butter
    1 Tbls. Olive Oil 
  • Instructions:
    *Pre-Heat oven with an 9x11 casserole dish or high lipped baking sheet to 450 degrees. Its VERY important that the baking dish heat to 450 degrees as well as the oven. Just place it in when you turn the oven on. Let it heat while you prepare the dish.

    Cut the eggplant into wedges. Lay them on a few paper towels on a cutting board and salt with about a Tbls. of salt. Allow them to set salted for about 20 minutes. While they are sitting in the salt go ahead and mix the seasonings and flours into a gallon zip top bag. Pat the eggplant dry with another paper towel, dip into the egg mixture then throw the wedges into the flour mixture bag. Once they're in there shake them up until they're all evenly coated in the flour mixture.

    Your pan should be good and hot now. Go ahead and add the butter to it and let it melt. After it has melted all the way gently place the eggplant wedges into the butter. Bake on each side for about 15 mins. checking frequently. Flip once. Allow to cool on a rack before serving. 
  • Serves: 6
  • Cuisine: European - East European
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Quick & easy, Light fare
  • Top 8 allergens?: gluten-free, dairy-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Serving suggestions:
    We served ours with my house style dressing but you can dip these in all sorts of delicious things.  Hummus, Marinara Sauce, Tadzhik maybe? Do you like eggplant? Wait, don't answer that. Try this first. Then get back to me. 
  • Specialty Diets: Vegetarian
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