...or A Sneaky Way to Use Rice Krispies
Two weeks ago cod was on sale at the super market. I love fish and needed something for dinner so I bought some. I've always loved fish but it is difficult to find gluten-free fish at restaurants so I haven't had any in a long while. Now I've never actually cooked fish myself so I was at a loss for how to turn my cold wet fish fillet into supper.
At a restaurant I use to work at they would bread their fish and bake it with lemon. Obviously the breading was not gluten-free and gluten-free bread crumbs are a little pricey so that was out. I, however, had remembered that you can use crushed rice cereal as breading on a lot of different things. And I just happen to have a few boxes of gluten-free rice krispies that otherwise were just going to be hanging out in my pantry.
I promptly crushed them, added some salt and pepper, covered my fish in them and prayed for 14 minutes while my oven was at 400 degrees. My fishy prayers were answered and I had a delicious piece of fish completely covered in what very closely resembled breadcrumbs.
Anyway this brings me back to this Sunday when my Mom and I were at Trader Joe's stocking up on gluten-free things. They always have samples and last week's was eggplant parmesan. This gave us the idea to make eggplant parm at home for dinner. Now you can make it with just slices of eggplant, which are obviously gluten-free but when given the chance to bread and fry things in our Fry Daddy we generally jump at the chance.
Here is when my rice krispies came into play again. See the picture below? Looks like regular breading right? Nope. It's just mashed up rice cereal!
We also grabbed two small eggplants instead of a large one because we hate seeds! The smaller ones are much better and much more flavorful. We proceeded to peel the eggplants, although this step isn't necessary, and chop them relatively thickly. We then dunked them in an egg wash and the rice krispie mash to which we added basil, oregano, garlic powder, salt and pepper.
The best part about using the Fry Daddy is the fact that you don't have to flip them and worry about the coating sliding off or you burning yourself. Since we were going to be baking them we fried them for a short time, until they were a light golden brown.
We took the finished eggplant slices and layered them in a baking dish with slices of fresh basil, fresh mozzarella and tomato sauce. We could have used some parmesan but I couldn't find any that didn't cost $15. We then baked it at 350 for 20 minutes.