I just want to say that I learned to appreciate the value of home cooking in the last 24 hours. I was stuck in the hospital for chest pain and the food was less than desirable and even less gluten free. Their idea of gluten free is no bread. It is so much more than that. So this post is a little late because I just got sprung from the joint and ate some real food!!
In addition, there will be a few new people popping in to post in The Forked Road: Joseph Bouthiette Jr and Ally Malinenko. Be on the look out for great things from both of them.
Today's adventure in cooking is Gluten Free Breaded Eggplant Parm:
Gluten Free Breaded Eggplant Parm
2 medium eggplants, sliced a half inch-three quarter inch thick
salt
1 package Ian's Gluten Free Panko (Italian style)
3 T gluten free flour
2 eggs, beaten
vegetable oil (for frying)
salt and pepper to taste
Preheat oven to 375 degrees. Line baking sheet with aluminum foil.
Slice eggplant and lay out on paper towels. Salt both sides and let stand for at least an hour. This helps to bleed out the bitter taste. Eggplant is part of the nightshade family (as are tomatoes) so they can be bitter.
After the eggplant have started to weep, dab the juice from them and stack them on a plate.
While the eggplant are bleeding their bitterness, mix the Panko and the flour together on a plate. You can add additional salt and pepper to this mixture for your own taste. Beat the eggs as well.
Dip pieces of eggplant in the egg and then dredge them in the Panko mixture. The sides will not get coated and this doesn't matter.
Once your eggplant is coated heat vegetable oil in a deep frying pan. Fry the eggplant on both sides until they are golden brown. The eggplant will still be firm, but this is ok as you will be baking them in the end to finish them.
When the eggplant is golden brown, remove from the oil and place them on the prepared baking sheet. Two eggplant should fit snugly on the sheet so you can bake in one round. Place them in the oven for 10 minutes.
Place shredded mozzarella over each piece of eggplant. This can be as much or as little as you like depending on your taste and diet. Place them back in the oven for another 10 minutes or until the cheese has melted.
I like to serve this with a homemade tomato sauce and a gluten free corn pasta. Enjoy!!
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