Eggless Eggplant Parmesan
Cook Time:
30 min
Prep Time:
15 min
Servings:
_
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon dried oregano
- ½ teaspoon red pepper powder
- 2 cups panko (or sub gluten-free breadcrumbs, if needed)
- 1 cup beer batter flour
- ½ cup milk
- 1 large globe eggplants (cut into 3/4-inch rounds)
- 2 cups grated pizza mozzarella cheese
- Small bottle of Homemade pizza sauce (I use Rao’s)
Directions
- Preheat your oven to 350 degrees. In a medium sized bowl mix the panko,oregano,red pepper and sea salt.
- Pour the milk into another bowl.
- Dip each eggplant round first into the milk, beer batter flour and then into the panko.
- Place the coated eggplant round onto a baking sheet.
- Bake the eggplant in the oven for 30 minutes.
- In a non-stick pan, place these baked eggplants,brush with olive oil and let it brown to a crisp.
- Remove from the pan,spread the pizza sauce on the coated eggplant,top with the cheese.
- Bake it in the oven for 10 minutes or until the cheese melts