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| Kinnikinnick Panko Style Bread Crumbs (Gluten Free) |
Kinnikinnick sent me a sample of their new Panko Style Bread Crumbs to try out. I have been trying to think of the perfect recipe to make with the panko crumbs that would give me a good idea on how great this product is and decided on making Eggplant Parmesan. I have not had this recipe in over 10 years and certainly not since going gluten free. I had not found a gluten free breadcrumb that I liked (and I hate making my own) so I really just avoided this recipe --- until now.
Keep Reading for Recipe:
Ingredients:
- 2 cups Marinara sauce
- 2 medium sized eggplants; trimmed and cut
- 1 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 1 1/2 cups rice flour
- 3 cups Kinnikinnick Panko Style Bread Crumbs
- 4 large eggs
- 1 cup Parmesan cheese; finely grated
- 2 cups shredded mozzarella cheese
- vegetable oil
Directions:
- Preheat oven to 350 degrees
- Combine salt, flour and pepper in a shallow bowl. Combine breadcrumbs and 3/4 cup of the parmesan cheese in another shallow bowl. Create an assembly line; starting with the eggplant slices, then flour, eggs, breadcrumbs and set on waxed paper
- Dredge the eggplant slices in the flour, shake off excess, then dip in eggs, then dredge in breadcrumbs until they are evenly coated and set on wax paper.
- In a large saute pan, heat 1/2 inch of oil over medium heat. Carefully add 3 or 4 eggplant slices and cook until they are golden brown on both sides (about 2 minutes per side)
- Remove from oil , drain on paper towels and season with salt. Repeat with remaining eggplant.
- In a baking dish add a scoop of marinara sauce and evenly spread out. Line 8 eggplant slices and top with more marinara, then mozzarella and Parmesan. Repeat each layer until all ingredients have been used.
- Bake in preheated oven for approx. 20 minutes, or until top is golden brown and bubbly.
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| Eggplant coated in Kinnikinnick Panko Style Bread Crumbs |
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| Layering Eggplant and marinara sauce |
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| Topping with Parmesan and mozzarella and more eggplant |
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| Eggplant Parmesan cooked for 20 minutes |
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| Gluten Free Eggplant Parmesan |
The Kinnikinnick Panko Style Bread Crumbs were fantastic! They held the Eggplant Parmesan together well and didn't get soggy (which is what I was worried about). The taste was incredible and I could not tell it was gluten free. I had some leftover the next day and it was still incredible. Kinnikinnick has some great recipes for this product on their
website. I bet it would make an incredible homemade chicken nugget or breaded fish!
What recipe have you/would you like to try out with these new Panko Style Bread Crumbs?
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