Breaded Eggplant – A delicious baked eggplant dish paired with a crunchy gluten-free bread crumb coating.

NOTE; For breadcrumbs, i just processed some gluten free crackers in a food processor.

Eggplant

1 large eggplant

1 cup gluten free bread crumbs

spices (optional) – oregano, parsley etc.

Pinch of sea salt

Pinch of pepper

½ cup tomato sauce

Fresh parsley

Tahini Sauce

2 tbsp. tahini

1 tbsp. lemon juice

water

DIRECTIONS

Slice eggplant into 1/2″ round slices and sprinkle with sea salt.

Let eggplant slices sit for 30 minutes. Rinse to remove salt and pat dry.

Preheat oven to 450°F.

Prepare the breading in a shallow dish by combining bread crumbs, oregano parsley, salt and pepper. Set aside.

In a second shallow dish, prepare the tahini sauce by mixing together tahini, and lemon juice. Add in enough water to create a smooth sauce.

Brush eggplant on both sides with tahini mixture and then dip into bread crumb mixture. Make sure to coat both sides.

Place slices onto ungreased baking sheet and bake 10-15 minutes.

Turn slices over and top with tomato sauce.

Bake an additional 10 minutes.

Serve garnished with chopped parsley and vegan cheese if desired.

Serves 2-4