Eggplant UnParmesan

Soy Free Gluten Free 

Try this Italian favorite... made with kitchen staples!

3/4 cup Erewhon Cornflakes, crushed
3/4 cup almond meal
2 teaspoons salt
1 teaspoon black pepper
1 teaspooon Italian seasoning
1 egg
2 tablespoons milk or non-dairy milk
Olive Oil
2 medium to 1 large eggplant, sliced 1/4" thick
Prepared spaghetti sauce

In a bowl combine cornflake crumbs, almond meal, salt, pepper, and Italian seasoning. In a separate bowl combine the egg and milk.

Heat a few tablespoons of olive oil in a skillet over medium to medium-high heat. Dip the eggplant in the egg wash, then in the crumbs. Cook in olive oil until both sides are golden brown.

Top with spaghetti sauce and enjoy.


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