(I forgot to take a picture, so this is actually from my other Eggplant UnParmesan Post)Chicken/Eggplant UnParmesan
3/4 cup gluten free cornflake crumbs
3/4 cup almond meal
2 teaspoons salt
1 teaspoon black pepper
1 teaspooon Italian seasoning
2 tablespoons non-dairy milk
2-4 chicken breasts
1-2 eggplant (or any combination of chicken and eggplant, I used 2 chicken breasts and one eggplant)
In a bowl combine cornflake crumbs, almond meal, salt, pepper, and Italian seasoning. In a separate bowl combine the egg and milk. Heat a few tablespoons of olive oil in a skillet over medium to medium-high heat. Dip chicken and eggplant in the egg wash, then in the crumbs. Cook in olive oil until both sides are golden brown. Top with spaghetti sauce and enjoy.
This post is featured on Slightly Indulgent Tuesday and Gluten-Free Wednesday.