I am a mom of 4. I love to cook and try new recipes.
Every once in awhile a new recipe is tried and the family often responds with "mom..it's a keeper" meaning add this one to the family recipe book. So here I've compiled them all in one spot so they're easy to get to and add to. Hope you enjoy them as much as we have, and maybe they'll be keepers for you as well.

Sunday, June 7, 2015

Eggplant Parmesan Gluten free, egg free, dairy free

Serves 2

1 med eggplant (sliced 1/4")
1/4 c. GF flour
1 C. GF bread crumbs
2 T. vegan parmesan (see recipe below)
1 t. dried oregano
1/4 t. sea salt
1/2 c. coconut milk or Almond milk
1 t. cornstarch

Pasta Sauce buy your favorite or make your own.

8 oz. GF pasta of choice (linguini or fettuccini)

Slice eggplant and sprinkle each side with sea salt.  Arrange in a colander and place in the sink to drain, (this removes the bitter taste)  Let rest for 15 min.  then rinse and arrange on paper towels to dry.  Preheat 400 and line a baking sheet with parchment.

Cook pasta.

Prepare dippings.  Mix non-dairy milk with cornstarch in one bowl.  GF Flour in another bowl.  Bread crumbs, sea salt, oregano, and parmesan in another bowl.
Dip eggplant slices in flour, then milk mix then bread crumbs.  place on baking sheet and pop in the oven for 20 min.

Bring a skillet to med heat.  add olive oil and fry each side of the eggplant.  The place back into the oven to finish cooking (this makes the eggplant crispy)

Heat pasta sauce.

Serve with pasta on bottom, eggplant parmesan and then top with pasta sauce.  OH So Yummy!!

Recipe from Minimalist Baker.

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