Updated: Aug 22
A fun appetizer the whole family will love.
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Wash the eggplant well. Peel back leaves. Dry with paper towel. Cut off both ends. Slice down the middle and then slice into sticks for fries. (see video)
I ground my breadcrumbs in my grinder for a bit as I like them finer. Fill three different bowls. One with chickpea flour, another with milk and the third with breadcrumbs. Add grated cheese to the breadcrumbs and blend well. (see video)
Coat the eggplant with the chickpea flour then dip into the milk and then into the breadcrumb. Place onto a dish. Brush some olive oil onto a sheet pan. (see video)
Place the eggplant sticks onto the pan. Season with garlic powder and salt to taste. Place into a 425 degree preheated oven. Bake for approximately 20 minutes until golden brown. (see video)
While the eggplant is cooking, mix your dipping sauce. You can use absolutely anything your heart desires - marinara sauce, blue cheese dressing, Russian dressing, etc. I chose Annie's gluten free French dressing and added some French's mustard. Mix together and you have a simple yet delicious dipping sauce. (see video)
Eat while hot out of oven. Serve and enjoy.
Gluten Free Bread Crumbs
Gluten Free Chickpea Flour
Annie's French Dressing
Garlic Powder - I use McCormick as it's gluten free