This is a gluten free, vegan take on the boring old Eggplant Parmesan we've all had a billion times.
Okay, so a billion's an exaggeration; I've actually only had Eggplant Parmesan once. But I think Polenta, also known as corn grits, is a huge improvement over Parmesan cheese.
So I REALLLLY freestyled these ingredient quantities. I was trying to get the right consistency, adding small amounts of this and that, etc. With that being said, these ingredient quantities are approximations, and might need some tweaking, but they'll give you a general idea.
1 cup almond milk (soy milk would work, too, or hemp milk, etc.)
1/2 cup polenta
1/3 cup Gluten Free Flour (I used Bob's Red Mill Gluten Free all purpose flour. Bob, by the way, recently gave his company away to his employees. This is a great company to support.)
2 tablespoons non-dairy butter substitute (Earth Balance is my favorite)
2 tablespoons milled flax seed (Bob's Red Mill, see above)
1 eggplant, sliced width-wise to make lots of 1/2 inch thick disks
Preheat oven to 350 degrees.
Combine "milk," polenta, flour, and flax seed in a fairly shallow, yet wide, with a flat bottom, bowl. Melt "butter" and mix this in as well. The consistency should be runny, but not too runny, so you may need to add a little more milk.
Dip each piece of eggplant in the mixture, ensuring that some polenta is stuck to each side. Heat a pan, and lightly fry each side of the eggplant pieces in olive oil for about 30 seconds, until polenta turns a golden brown. Repeat until every piece has been treated in this manner.
Place eggplant pieces on a large tray. Leave in oven for about 15 minutes.
Top with chopped basil. Serve with pasta (I used a gluten free, Quinoa and corn based pasta) and marinara sauce.