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Gluten-Free Eggplant 'Fries' Recipe

A kid-friendly and gluten-free recipe for baked eggplant 'fries' with a dipping sauce that your whole family will love.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: vegetarian
Servings: 4
Author: Carrie

Ingredients

  • 1 eggplant peeled and sliced into fry shapes
  • 3 Tbsp extra virgin olive oil
  • 1 cup gluten-free panko
  • 1/2 Tbsp fresh rosemary or other favorite herb, to taste
  • 1 cup unsweetened coconut milk or regular milk, if not intolerant
  • 1 tsp salt
  • pepper
  • optional: parmesan cheese
  • dipping sauce

Instructions

  • The first step is to draw the water from the eggplant slices by 'sweating' it. Sprinkle the slices with the salt, and let sit in a colander over a sink for about 30 minutes. Then, pat dry and wipe off excess salt if needed.
  • Preheat the oven to 425 degrees and sprinkle olive oil on the baking sheet.
  • Prepare the breading in a shallow bowl by combining panko with freshly ground pepper, rosemary, and parmesan cheese (if not intolerant). Pour the coconut milk into a separate shallow bowl.
  • Dip each eggplant slice in the milk, then roll in the panko mixture until completely coated. Place in a single layer on the baking sheet.
  • Bake 10 minutes until slightly browned. Turn each piece, and then bake for and additional 10 minutes until browned.

Notes

There are several options for your dipping sauce.