Crispy Sourdough Breaded Eggplant
This is a diary-free eggplant parmesan. If you like eggplant and sourdough bread, this one is for you. Give it a try and let us know what you think.
Directions
Wash and cut eggplant into thin slices about 1/4 inch thick. Sprinkle sea salt generously over the slices and let them sit in a colander for 15 minutes. Lay the eggplant slices on a water absorbent towel with another towel on top. Place a cookie sheet on top of the towel (covering the eggplant) and place something heavy on top. Let sit for 10 minutes. This pulls out the moisture.
Preheat the oven to 400°F
Prepare 3 large bowls to make stations for dipping each eggplant slice. One bowl should have fresh milled flour. Another bowl should have almond milk and almond flour. The third bowl should have breadcrumbs, nutritional yeast, oregano, basil, salt and pepper.
Line a cookie sheet with parchment paper. Dip each eggplant slice in the flour first, followed by the almond milk & almond flour (or ground almonds), and finally the breadcrumb bowl (with nutritional yeast, oregano, basil, salt and pepper). Place each dipped eggplant slice on the cookie sheet with space in between (do not overlap).
Bake eggplant for 20 minutes, flipping halfway through or until crisp and golden. In the middle of baking, remove 2-3 eggplant slices from the oven and sauté them in avocado oil in a skillet for about a minute on each side and return them to the oven. This really helps make it crispy.
Serve with spaghetti and or your favorite pasta. Add marinara on top in you desire.
Ingredients
2 medium eggplants
1 cup Califia Farms organic unsweetened almond milk
1/2 cup almond flour (or grind roasted almonds into a flour)
1 cup fresh milled flour (from soft white wheat)
2 cups breadcrumbs (made from from fresh milled flour sough dough bread)
1/4 to 1/2 cup nutritional yeast (in dipping bowl and/or optional topping)
2 tsp dried oregano and basil
Marinara sauce (optional topping)
Salt and black pepper to taste
Crispy Sourdough Breaded Eggplant
A tasty entrée that can be served with spaghetti, linguini, or angel hair pasta