1 large eggplant, or 3 medium-sized, about 1.25 pounds
1/2 cup cornmeal
1/4 cup brown rice flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup plant milk
1 tablespoon lemon juice
Preheat oven to 400°F. Peel eggplant if desired. Cut into 1/2" slices.
Mix together remaining ingredients. Grease a baking sheet. Dip eggplant slices in batter to coat and lay out on baking sheet. Add more rice flour if necessary for a thicker batter.
Bake 20 minutes, turn each slice, and bake 15 more minutes. Serve on whole wheat buns with a variety of sauces (cocktail, tomato, barbecue, horseradish, ketchup, etc.).
Makes enough to fill one baker's half-sheet. Serves 4-6.
Total time: 50 minutes
Original recipe source
