![]() ![]() Two layers of all these ingredients and baked it for about 45 minutes. I did not have gluten free panko crumbs but used a finely ground mixture of nut “crumbs” and lo and behold, I have delicious “breaded” eggplant rounds! I then layered a lasagne pan with layers of a rich tomato, garlic, basil and ground turkey sauce, dairy free “ricotta” cheese (Kite Hill), spiralized zucchini, dairy free mozzarella (Violife) and some sprinkled dairy free parmesan (Violife). Using the combination of cornstarch and almond milk was perfect. I have learned to adapt to my diary free and gluten free needs but I have not found much to replace eggs when “breading” eggplant. Plus, not salting saves time, meaning this dish is ready in about 45 minutes start to finish.Īnother outstanding recipe Minimalist Baker! I have been longing for the richness of traditional Italian dishes, like an eggplant parmesan. Especially when working with gluten-free flours and bread crumbs, extra moisture decreases the level of crispiness you can get on the eggplant. My original version required salting and rinsing the eggplant to remove bitterness, but having tested it both ways now, I’ve found that it’s an unnecessary step and one that adds too much moisture to the eggplant. This 10-ingredient recipe starts with thinly sliced eggplant. How to Make Vegan Gluten-Free Eggplant Parmesan Our version is not traditional as we skip the extra step of turning it into a casserole and instead serve the crispy fried eggplant slices with a side of marinara. You can read more about its history here. It’s exact origin, however, is hotly debated! Some claim it was invented in Sicily, while others claim it comes from Naples, Puglia, or Calabria. Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese.
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