A few weeks ago I was given some eggplant. I don’t usually like it, but figured I’d give it a try. I decided I’d try this ominous vegetable while I had some for free. What did I have to lose, right? So, I hit the google to see if I could make this previously hated vegetable a little more desirable.
I came across this recipe from Anna over at CrunkyCreamySweet.com. I tweaked it a bit to make it gluten free. And, oh, my goodness! That was awesome! Whether you’re gluten free or not, you really need to try it out.
Anna used Progresso breadcrumbs. I switched that item out for some Bob’s Red Mill cornbread I had on hand. It turned out really tasty. I was impressed! This will definitely be a keeper of a recipe.
Here’s my gluten free adjusted recipe. Check it out and enjoy!
Print Gluten Free Adjusted Recipe
Gluten Free Garlic Parmesan Baked Eggplant
Ingredients
- 1 large Eggplant
- 6 tbsp Salted Butter (Melted)
- 1 cup Bob's Red Mill Gluten Free Cornbread (Prepared per pkg. Crumbled)
- 1/4 cup Parmesan Cheese (Shredded)
- 1/4 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
Instructions
- Prep the eggplant (This can be done in advance.) ~ Wash and cut off the stem end. Peel if desired (I left the skin on). Slice the eggplant into approx 1/2" disks. Place on baking sheet, or in a bowl, and sprinkle with salt. Let sit for 30 minutes minimum (time does not have to be precise).
- Preheat oven to 400* F. Prep your pan: Line a baking sheet with foil or parchment paper.
- Using two bowls ideal for dipping and coating your eggplant slices: Put melted butter in one bowl; Mix cornbread, spices, and Parmesan cheese in second bowl.
- Dip each eggplant into melted butter, then dip into the breading mixture. Be sure to coat the eggplant as well as possible. Place onto prepared baking sheet.
- Bake at 400* F for 15 minutes. Flip slices and continue baking for an additional 7-10 minutes. The breading should be golden brown and crispy.
- Plate your amazing side dish. Serve while hot. Enjoy!!!
Happy Eating!!!
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