|Know what this is? A two year old, willingly |
Vegan Crispy Baked Eggplant
2 medium eggplants, peeled and cut into rounds
1 cup GF/dairy free mashed potato flakes
1 cup Zatarain's Crispy Southern Fish Fri
2 cups GF all purpose flour (I used Bob's Red Mill, which does not contain rice flour)
2 Tbs dijon mustard
2 cups almond milk
olive oil spray (or whatever kind of non stick spray you like)
Preheat oven to 400.
In a wide, shallow bowl, whisk together milk and dijon until well blneded. Set aside. In another wide shallow bowl, stir potato flakes and Zatarain's together. Set aside. Fill a third bowl with the flour.
Lightly spray a dark baking sheet with oil or non stick spray. You're going to want to form an assembly line on your counter: flour, milk, breading, cookie sheet. Coat a round of eggplant in flour, then quickly dip in the milk mixture, then coat with breading. Place it on your sheet and repeat until you have breaded all of your eggplant. Generously spray the breaded eggplant with olive oil spray and bake for 25-30 minutes, turning once in between.
Sorry for the not so great photo, I had already started eating before I remembered to take a picture so I cropped out my half eaten parts!
This recipe made a TON of eggplant and I thought we were going to have a bunch left over, but we actually only had 2 pieces because everyone loved it so much!
We served this with Ancient Harvest corn and quinoa spaghetti and Kirkland Marinara Sauce from Costco (little did I know that most pasta sauces contain soy! Kirkland, Classico, and Bertolli do not though!). I mashed up some of the nofu into the pasta sauce to add some protein to the meal and no one suspected a thing.