Turn off heat and allow to cool completely before using. Mixture will be sticky, but not too thick. It must be runny to work.
Place in a wide, shallow bowl.
“Bread” Crumb Mix:
Combine all the ingredients in a food processor. Pulse until mostly pulverized. Leave some large pieces for a more interesting look. Place in a wide, shallow bowl.
Preheat oven to 375°
Slice eggplant about 1/2 “ thick and sprinkle with salt, coating all surfaces. Allow to sit for 30 minutes, or until eggplant starts to give off water.
Discard water and pat eggplant dry.
Prepare a baking pan with parchment or other non-stick surface.
Working from left to right, place the eggplant, the bowl of rice flour, the bowl of egg or tapioca gel and finally the bowl of “Bread” crumbs. They should be in a neat line in front of you. The baking pan should be to the right of those bowls.
Working carefully, take a piece of eggplant and dredge it in the rice flour, so that the entire piece is dusted with while. Next, drop it into the tapioca gel (or the egg) and cover it completely; shake off the excess.
Drop this into the “bread” crumbs and coat the entire piece.
Remove and place on prepared pan. Repeat until all eggplant pieces are coated or you have run out of “bread” crumbs.
Bake in a 375° oven until done, about 20 minutes. These can be fried, if preferred. At this point the eggplant pieces can be used in any way you like but we really like them baked with tomato sauce
To make Eggplant "not" parmesan:
Oil a 9 x 9 casserole with 1 T. olive oil.
Place about ¼ C. of sauce on the bottom and cover with eggplant pieces.
Layer on the eggplant pieces more sauce, cheese if you eat it, or Daiya cheese substitute, and another layer of eggplant.
Repeat until all eggplant has been used up.
Pour last of the sauce over the top layer.
Bake in a 350° oven 20-30 minutes, or until bubbly and hot all the way through.
Keeps in the refrigerator for 3 days or in the freezer for two months.