Crispy Eggplant with Chard – Gluten and Dairy Free

1-img_20160921_184444486Golden brown and delightfully crispy eggplants over a steaming bed of sautéed chard. Complete with tomato sauce and a bit of optional parmesan! I have seen dairy free parmesan cheese recipes and I really want to try one! Apparently, you pulse cashews, nutritional yeast, garlic, salt, and pepper in the food processor. It looks really good! We grew 9 eggplant plants this year, so I am trying to use them up! This dish is super easy and really fabulous! Chard is a newfound favorite vegetable of mine. It is crisper and more flavorful than kale. It is really good sautéed because it doesn’t get mushy and slimy like spinach. I really enjoyed it with tomato sauce. The eggplant is dredged in GF flour, egg and breadcrumbs then pan fried into crispy yumminess! Best if eaten immediately! Enjoy!

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Serves: 4
Prep Time: < 1 hour

Ingredients:

2 Each Small Eggplants
2 teaspoons Salt
1 bunch Chard (sliced into strips, separated into leaves and stems)
¾ Cup GF Flour (any type should work)
2 Each Large Eggs
1 Cup GF Breadcrumbs (I used Glutino, made from cornmeal, so plain cornmeal may work well too)
½ Cup Canola Oil (or other frying oil)
1-2 Cups Pasta Sauce (warmed)
To Taste Salt and Pepper
1/3 Cup Shredded Parmesan (optional, can also use dairy free)

Directions:

Step 1:    Slice eggplants 1/3 inch thick. Lay it on a paper towel and sprinkle the salt on eggplant slices. Let it rest for ½ hour to remove excess moisture. Dab dry.
Step 2:    Dredge eggplant slices in GF flour, then egg, and then GF breadcrumbs.
Step 3:    In a large frying pan, heat canola oil on medium-high heat. Add eggplant slices in a single layer.
Step 4:    In a separate frying pan, heat a small amount of oil on medium heat. Add chard stems and sauté for 4-5 minutes before adding chard leaves. Sauté for a few minutes more, sprinkle with salt and pepper and remove from heat.
Step 5:    While chard is cooking, flip eggplant when they get golden brown. You may need to reduce the heat as well.
Step 6: To serve: place bed of chard in a bowl, 3-4 eggplant slices on top and cover with pasta sauce. Sprinkle with parmesan cheese if desired.

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One Comment Add yours

  1. G-ma B says:

    Your grandpa and I both think this looks yummy. we’ll try it.

    Like

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