Egg­plant “Not” Parme­san

Natural Solutions - - Food Matters -

SERVES 2-14 2 eggs OR tapi­oca gel 1 ta­ble­spoon tapi­oca flour* 1-½ cup wa­ter* 2 medium-sized egg­plants 1 ta­ble­spoon salt ½ cup white rice flour 1 cup En­joy Life Crunchy Flax Orig­i­nal Ce­real ½ tea­spoon salt ½ tea­spoon co­rian­der 1-½ tea­spoon dry pars­ley flakes ¼ tea­spoon black pep­per, if de­sired ½ tea­spoon onion pow­der ½ tea­spoon dry oregano flakes 1 large jar of gluten-free, al­lergy-free tomato

sauce, or home­made sauce *op­tional If you choose to use tapi­oca gel in­stead of eggs, start by com­bin­ing the tapi­oca flour and wa­ter; bring to a boil, whisk­ing the en­tire time. Turn off the heat and al­low to cool com­pletely be­fore us­ing. Mix­ture will be sticky, but not too thick. It must be runny to work. Place in a wide, shal­low bowl.

Com­bine the ce­real, salt, co­rian­der, pars­ley flakes, pep­per, onion pow­der, and oregano flakes in a food pro­ces­sor. Pulse un­til mostly pul­ver­ized. Leave some large pieces for a more in­ter­est­ing ap­pear­ance. Place in a wide, shal­low bowl.

Pre­heat the oven to 375 de­grees. Slice the egg­plant into ½-inch thick discs and sprin­kle with salt, coat­ing all sur­faces. Al­low these to sit for 30 min­utes, or un­til the egg­plant starts to give off wa­ter. Dis­card any wa­ter and pat the egg­plant dry. Pre­pare a bak­ing pan with parch­ment or another non­stick sur­face. Ar­range the fol­low­ing from left to right: egg­plant slices, bowl of rice flour, bowl of egg or tapi­oca gel, bowl of “bread” crumbs, and fi­nally the bak­ing pan. They should be in a neat line in front of you. Work­ing care­fully, dredge a piece of egg­plant in the rice flour so that the en­tire piece is dusted. Next, drop it into the tapi­oca gel (or the egg) and cover it com­pletely; re­move and shake off the ex­cess. Drop this into the “bread” crumbs and coat the en­tire piece. Re­move and place on pre­pared pan. Re­peat un­til all egg­plant pieces are coated or you have run out of “bread” crumbs. Bake ap­prox­i­mately 20 min­utes, un­til done. These can also be fried, if pre­ferred. At this point the egg­plant pieces can be used in any way you like, but we re­ally like them baked with tomato sauce.

Pre­heat oven to 350 de­grees. Oil a 9 x 9-inch casse­role with 1 ta­ble­spoon of olive oil. Place ¼ cup of tomato sauce on the bot­tom and cover with egg­plant pieces. Layer on more sauce, more egg­plant pieces, and cheese if you eat it (or Daiya cheese sub­sti­tute). Re­peat un­til all egg­plant has been used up. Pour the last of the sauce over the top layer. Bake 20 to 30 min­utes, or un­til bub­bly and hot all the way through. Keeps in the re­frig­er­a­tor for 3 days or in the freezer for 2 months. Source: En­joy Life. MAKES ABOUT 1 CUP 1 tea­spoon olive oil 1 bag En­joy Life Beach Bash Seed and Fruit

Mix ¼ tea­spoon cel­ery salt ¼ tea­spoon crushed red pep­per ¼ tea­spoon gar­lic pow­der ¼ tea­spoon onion pow­der

Heat a small non­stick pan and add the olive oil. Add the Seed and Fruit mix and toss un­til toasted, about 3-4 min­utes over medium heat. Sprin­kle the spices over the toasted Seed and Fruit Mix and con­tinue to sauté another minute un­til fra­grant. Re­move from heat and cool. Use as a salad top­per or en­joy as a sa­vory trail mix! Source: En­joy Life.

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