Welcome friends to Foodie Tuesday! This is a new addition to the blog where each week I will share with you one of my favorite vegan gluten-free recipes!
First up is a recipe that features a popular summer vegetable: the eggplant.
Makes about 4-6 servings
– 1 medium sized eggplant
– 1/2 cup gluten free bread crumbs
– 1/2 cup gluten free flour
– 2Tbs brown mustard
– 1tsp olive oil
– 1 tsp dried parsley
– 1 tsp dried oregano
– 1 jar diavolo sauce or a marinara sauce
– 1 tomato, chopped
– 1lb gluten free spaghetti
– vegan shredded mozzarella cheese (Daiya brand is my favorite)
Lets get cooking!
1. Wash and slice the eggplant into 8-10 pieces about 1/4 to 1/2 inch thick.
2. Now for the breading station. You will need three separate bowls: the first will be for your gluten free flour, I used a white rice flour. In the second bowl combine the brown mustard, olive oil and water, mixing until forming a thick soup like consistency. In the third bowl combine the gluten free breadcrumbs, dried parsley and dried oregano.
3. Coat one eggplant slice on both sides lightly with flour.
4. Next drudge the slice in the mustard mixture until coated, gently shaking off any excess.
5. Lastly dip the slice in the bowl with the bread crumb mixture, covering both sides well. Lay on a foil covered baking sheet. Repeat steps 3-5 with remaining eggplant slices.
6. Preheat oven to 450 degrees.
7. While oven is preheating, bring a large pot of water to boil. I add a little olive oil to the water to keep the pasta from sticking together.
8. Once water is boiling, add 1lb gluten free spaghetti and cook according to box instructions. I used a quinoa pasta which I highly recommend!
9. Place eggplant slices in the oven and bake for 8-9 minutes.
10. In a small sauce pan, combine the sauce and chopped tomato. I used a spicy diavolo sauce, but a marinara would work as well. Heat until warmed all the way through.
11. Remove eggplant slices from oven, flip each one over and bake for another 8-9 minutes or until lightly browned on top.
12. Top each eggplant slice with a spoonful of sauce and a sprinkle of mozzarella cheese and voila, a delicious and guilt-free eggplant Parmesan!