Gluten Free Parmesan Eggplant Fries
 
 
Ingredients
  • Medium Eggplant
  • 2-3 Tbs Salt
  • ½ to 1 Tsp Seasoned Salt
  • ½ to 1 Tsp Garlic Salt
  • 1 Tbs Basil
  • 1 Tbs Oregano
  • 1 Tbs Parsley
  • 1 Tsp Baking Soda
  • 2 Med or 1 XL Egg
  • ¼ c Buttermilk
  • 1 - 1½ c Cornflake Crumbs (Panko or Bread Crumbs can be used for the NonGF folks)
  • Nonstick Cooking Sprray
  • Grated Parmesan Chese
  • Shredded Parmesan Cheese
Instructions
  1. Peel eggplant and slice into ½" thick slices.
  2. Stack slices and cut into ½" wide strips.
  3. Place eggplant strips into a bowl (or the sink) and add the salt. Toss eggplant to spread salt.
  4. Cover eggplant with water. A bowl, cutting board, or other object can be placed on top of the eggplant to fully submerge the eggplant in the salt water. Soak eggplant for 30 minutes up to several hours (This one soaked for 4 hours).
  5. Drain salt water and rinse eggplant with clean water. Spread eggplant on paper towels or dish towels to dry.
  6. Optional: A salad spinner can be used to help drain and dry the eggplant. Place a handful of eggplant in the spinner at a time to spin.
  7. Preheat oven to 400*.
  8. In a small bowl, beat the egg(s), before adding the buttermilk, baking soda, and half of the seasoned salt, garlic salt,oregano, parsley, and basil. Mix well.
  9. Pour the egg and milk mixture over the eggplant. Coat all eggplant with the mixture.
  10. In a separate bowl, mix the cornflake crumbs, and the other half of the seasoned salt, garlic salt,oregano, parsley, and basil. Mix well.
  11. Spray stone, baking sheet, or your desired cookware with nonstick spray.
  12. Add a few pieces of eggplant to the coating mixture and coat well.
  13. Arrange coated eggplant on cooking stone, leaving a small amount of space between each piece of eggplant.
  14. Continue coating and arranging eggplant until all eggplant is on the stone.
  15. Spray the top of the eggplant with the nonstick cooking spray.
  16. Sprinkle the grated Parmesan cheese across the tops of the eggplant.
  17. Bake 25 - 45 minutes until crust is golden brown and crunchy. Bake time will vary depending on cookware, eggplant thickness, and oven.
  18. Top with grated Parmesan cheese.
  19. Serve with a side of marina sauce for dipping, if desired.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/gluten-free-baked-parmesan-eggplant-fries/