My friend and I made gluten free mini eggplant pizzas. Now neither of us like eggplant but the way the eggplant was prepared turned it into crunchy, crust-like goodness.
Take one eggplant. Slice thinly. Sprinkle with salt and let sweat 30 min. Minimum. Pat off excess water the eggplants sweated then dip eggplant in milk, we used a vanilla flavored soy milk but you could use whatever is on hand, then dip into a flour spice mixture. This time we used a gluten free oat flour with Italian seasoning, vegetarian chicken seasoning, salt and pepper. Place on a greased cookie sheet and bake at 400 degrees Fahrenheit for about 15 min. Flip over the. Bake for another 15 min. Or until they look crispy. Be careful as you can over bake them.
Eggplant can then be eaten as a chip or topped with tomato sauce, favorite pizza toppings, and cheese (regular or vegan, or use nutritional yeast flakes for cheese substitute. Then pop back in oven till toppings have warmed up and/ or the cheese has melted.
Eggplant Chips/ Pizza
1 cup milk (or dairy free milk of choice)
2 cups GF oat flour , cornmeal, or regular flour
Pinch of Italian herbs
Pinch of chicken seasoning
Salt and pepper to taste
Bake at 400' for 15 min. Flip and bake 15 more min.
Add favorite pizza toppings and bake till warm or cheese has melted.