Ingredients
- 1 large eggplant, cut into disks
- 1 teaspoon salt
- 2 eggs beaten
- 1 tablespoon water
- 1 cup gluten-free panko flakes
- 1 tablespoon dried oregano
- 1 cup Bob’s Red Mill all purpose gluten-free flour
- 1 tablespoon crushed red pepper flakes
- ¼ teaspoon pepper
- ¼ cup vegetable oil, plus more for each frying
- 1, 14.5 ounce can Organic Muir Glen Diced Tomatoes with Basil and Garlic
Instructions
Wash and cut eggplant into disks with skin on. Place disks on plate over paper towels. Salt with about ¼ teaspoon salt. Let eggplant “sweat” at least 15 minutes (you will see beads of water on it). Turn eggplant over and repeat with ¼ teaspoon salt. After thirty minutes, rinse eggplant. Gently pat dry, leaving it slightly wet.
Whisk two eggs with water. Set aside.
Mix panko with oregano. Set aside.
Mix together gluten-free flour with red pepper, ½ teaspoon salt and pepper. Set aside.
Heat ¼ cup vegetable oil over medium to medium-high heat. Dip one eggplant disk into flour mixture, then egg mixture, then panko. Place in skillet. Repeat. You should be able to cook 4-5 disks at one time until golden brown on each side, about 5-7 minutes. You may need to add additional oil for each new batch.
Serve with room temperature Muir Glen tomatoes.
