Potatoes are a great side dish, but sometimes they can get boring. When looking for a veggie with substance, eggplant is such an underrated vegetable! It is meaty and delicious when roasted… or when made into crispy chips like I cooked this week. Crispy eggplant has a fried feeling, but without the calories because it is baked. Delicious and waist line friendly!
- 1 whole eggplant
- 1 cup of rice flour
- 1 cup of egg substitute (like Egg Beaters)
- 1 cup of cornmeal
- olive oil for misting
- salt and pepper for seasoning
- Cut the eggplant into one quarter inch thick slices.
- On a paper towel, spread out the eggplant slices and sprinkle salt over each slice. Let them sit for an hour as the moisture inside the eggplant comes to the surface. When the eggplant has sweat, wipe off the moisture and salt with a paper towel. Now the eggplant is dry and won’t be soggy when you bake it.
- Put the rice flour, egg substitute, and cornmeal into separate shallow bowls.
- Dip each eggplant slice first into the rice flour to coat, then the egg, and finally in the cornmeal. Each slice should be coated on both sides with the cornmeal mixture.
- Lay each coated eggplant slice on a cookie sheet that has been sprayed with non- stick spray.
- Mist each eggplant slice with olive oil and season with salt and pepper (just a pinch on each slice).
- Bake at 375 degrees for about 30 minutes, until the eggplant slices are tender when pierced with a fork.
- Serve your crispy eggplant with your favorite tomato and basil sauce!
Happy Allergy Free Eating!
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