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| breaded and baked eggplant |
The other day we were planning to make eggplant parmigiana and realized as we went to put it together that we were out of panko (crispy Japanese bread crumbs). In a flash I remembered something I probably read somewhere,
use Rice Krispies! It's similar to the old-school cornflake breading on pork chops and chicken breasts.
We used the last little bit of the panko bread crumbs (almost dust there at the bottom) from the nearly-empty container and added about 1/2 cup of Rice Krispies and some seasoning. Then we crunched them up with our meat tenderizer, but you could also use the bottom of a drinking glass. It worked like a charm! We were able to bread the slices of eggplant and enjoy our delicious dinner.
I recommend using Rice Krispies as a replacement for panko or regular breadcrumbs, they give a light texture and are gluten-free!
I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) gmail.com. It's so much more cozy than a comment, plus we can have a real conversation!
