Tender roasted eggplant slices are coated in chickpea breadcrumbs and baked until golden and crispy in this delicious recipe. Serve these Eggplant Schnitzels with a fresh salad, baked or steamed vegetables, and/or marinara for a truly satisfying meal.
Eggplant has small quantities of an undiscovered astringent phytochemical that improves blood flow to the liver, allows oxygen to be maximized inside the liver, and helps with all manner of disease. Eggplant also has phytochemical compounds that bind onto vitamin C, making it more bioavailable to the liver and the liver’s personalized immune system. Eggplant thins out dirty blood filled with fats and poisons, which can help stop blood clots from occurring inside our veins and eases the heart, too, allowing it to not overwork as it pumps.
Preheat oven to 400°F/200°C. Line a large baking tray with parchment paper.
Combine the chickpea flour, almond milk, and sea salt (if using) in a shallow bowl. Whisk until uniform and set aside.
In another shallow bowl, combine the chickpea breadcrumbs, almond flour, oregano or thyme, paprika, garlic powder, and sea salt (if using). Stir until evenly mixed.
Dip eggplant slices in the batter one at a time, allowing excess batter to drip off. Coat in the crumb mixture, pressing the crumbs into the eggplant slices. Arrange on the baking tray in a single layer. Bake for 20 to 25 minutes, turning halfway, or until the eggplant is golden and cooked through.
Serve immediately with mashed potatoes, millet, or cauliflower rice.
Categories: Lunch, Dinner, Main Dishes, International, Kid Friendly
This item posted: 30-Sep-2022
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