Crispy Gluten- Free, Dairy Free Eggplant Parmesan


Eggplant, sliced into 1/8' rounds

Wet ingredients:
1/2 unsweetened plan almond milk
1 t arrowroot starch

Flour coating:
1/2 c gluten free flour
2 T arrowroot starch
sea salt

Dry coating:
1/2 c vegan parmesan cheese (recipe in misc. section!)
2-3 t dried oregano (or fresh would be yummy!)
1/4 t sea salt


Preheat oven to 400 and line a baking sheet with parchment paper.
Prepare the dipping stations (wet, flour and dry) in small bowls.
Heat large skillet over medium heat, with 2-3 T of coconut or avocado oil, letting heat for a minute.
Dip each round in the order above and place in hot pan, 2-3 minutes each side. 
Place on baking sheet and bake 10-15 minutes, flipping once, til brown and crispy. 

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Adapted from Minimalist Baker