amid the first signs of the approaching autumn, we felt inspired to recreate some delectable comfort foods from our early years.
this week we decided to lay out the steps for our first project: breaded eggplant slices. this craving takes us back to the days of beings teenage vegetarians, when we excitedly devoured delicious eggplant parmigana subs, with that perfectly crispy coating of bread crumbs, a rich layer of red tomato sauce, gooey mozzarella cheese. back to present-day life – no longer vegetarians but now gluten-free cooks – this can present a glitch in the plans, but thankfully, the local stores have stocked shelves that help our GF recipes succeed.
with a shopping bag full of ingredients and a pantry full of supplies, we find ourselves gathered in Wild’s kitchen. as the oil heats up in the cast iron pan we set up the three bright green bowls that will contain GF flour, eggs, and panko GF bread crumbs.
simple gluten free breaded eggplant slices
GF panko or rice bread crumbs (add garlic powder, oregano, onion powder, paprika, and other spices desired, to taste)
GF all-purpose flour
eggplant (sliced into 1/4-inch to 1/2 inch rounds, depending on preference)
eggs (lightly whisked with a teaspoon of salt)
vegetable oil (for frying)
1) dredge eggplant in GF flour, then egg, then bread crumbs
2) let the eggplant slices dry/rest on a wire rack for a few minutes
3) heat oil in pan (min 1/2″ oil in pan) until shimmering
4) fry a few slices at a time (depending on size of pan), 1 min on each side or until coating turns golden brown
5) remove slices from hot oil with tongs, allow slices to drain on paper towel
6) sprinkle with a touch of salt
7) procede with noshing
for a 1st try, it only needs to be minimally tweaked, much to our delight.
instead of eggplant parmigiana subs, we made it mature – a hearty corn pasta with red sauce and breaded eggplant slices atop the steaming dish.
basil & besos: moments in the kitchen creating food to feed our loved ones. and to satisfy our own culinary cravings. – Wild Wren