eggplant poboy

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.

Oven-Fried Eggplant PoBoy Sandwiches

eggplant ((approximately 1 1/4pounds))

milk

cornmeal

brown rice flour

lemon juice

garlic powder

salt (if desired)

onion powder

cayenne ((more or less to taste))

black pepper

Peel the eggplant and trim off the ends. Slice it into rounds about 1/2-inch thick. Line a baking sheet with parchment paper. Preheat oven to 400F.

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.

Dip each eggplant slice into the batter and turn it to coat both sides and edges well. Holding the slice between two fingers, allow any excess batter to drip back into the bowl, and place the eggplant on the baking sheet. 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.)

Place in the oven. After 20 minutes, remove and gently turn each slice–you may have to hold the parchment paper and peel it from the eggplant. Replace and cook until outsides are brown but not burning, about 15 more minutes.

Serve hot on hoagie rolls or French bread with marinara sauce, lettuce, and tomato.

I left the skins on my beautiful farmers market eggplants and this turned out amazingly.  I just used Ezekiel bread instead for the sandwich and my homegrown heirloom tomatoes complemented perfectly.  My husband wants me to make it again. So easy!!  Thank you!

I just made this tonight. It was excellent! I served it with pasta and sauce instead of on a roll. Delicious! Thank you!

This is amazing! Thank you for sharing. 
As an Englishwoman, I don't know much about American cooking, but could I use this same recipe for "fried green tomatoes"? I had those once in Miami and would love to eat them again!

I love this recipe and I want to eat it every day. Definitely adding this to my go-to meal list. Even my husband favors it so much.

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Oven-Fried Eggplant PoBoy Sandwiche...

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