 Deborahjjhayes 11 years ago | I found some glutan free Panko crumbs and smushed them into the eggplant I had baked and then used 2 T of olive oil and they crunched right up!! |
| Deborahjjhayes 11 years ago | Okay thanks |
 Ossie-Sharon 11 years ago | As with anything, see if you can swap it out for another fat on your menu – for example, instead of an oil-based dressing with your salad, use lemon juice. Or choose extra-lean meat instead of just lean. |
| Deborahjjhayes 11 years ago | So pan sauteeing with olive oil even though it is not on the menu is OK? |
| Ossie-Sharon 11 years ago | Try baking the eggplant alone until soft, then pan sauteeing in olive oil (the pre-baking cuts down on the amount of oil and time you need), then dressing it up for the final oven bake. |
| Deborahjjhayes 11 years ago | I tried to bake eggplant with Parmesan .It was good but mushy. Am I going to just have to give true crunch as a lifestyle? or could I have pan sauteed it in olive oil or coconut oil? I’m finding sauteing with coconut oil sets off the smoke alarm!! |
