Oven-Fried Eggplant Poboy Sandwiches
Dipped in this gluten-free batter and baked, eggplant comes out crispy on the outside, soft and creamy on the inside, and it's perfect on a poboy sandwich.
Serves: 5
Prep Time: 20 min
Cook Time: 35 min
Ingredients
1 Large (approximately 1 1/4 Pound)
Eggplant
3/4 Cup
Non-dairy milk of choice
1/2 Cup
Cornmeal
1/4 Cup
Brown rice flour
1 Tablespoon
Lemon juice
1 Teaspoon
Garlic powder
1 Teaspoon (if Desired)
Salt
1/2 Teaspoon
Onion powder
1/4 Teaspoon (more Or Less, To Taste)
Cayenne
1/4 Teaspoon
Freshly-ground black pepper
Directions
1
Peel the eggplant and trim off the ends.
2
Slice it into rounds about 1/2-inch thick.
3
Line a baking sheet with parchment paper.
4
Preheat oven to 400F.
5
In a large mixing bowl, combine all remaining ingredients and mix well. You should have a batter a little thicker than pancake batter. If it seems dry, add a splash of non-dairy milk.
6
Dip each eggplant slice into the batter and turn it to coat both sides and edges well.
7
Holding the slice between two fingers, allow any excess batter to drip back into the bowl, and place the eggplant on the baking sheet.
8
Repeat with as many slices as you can fit on the baking sheet, being careful that they do not touch. (If your baking sheet is small, you may need to make two batches; batter can thicken between batches, so add more liquid if necessary.)
9
Place in the oven.
10
After 20 minutes, remove and gently turn each slice–you may have to hold the parchment paper and peel it from the eggplant.
11
Replace and cook until outsides are brown but not burning, about 15 more minutes.
12
Serve hot on hoagie rolls or French bread with marinara sauce, lettuce, and tomato.
13
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