Eggplant “Not” Parmesan
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.