Dipped in this gluten-free batter and baked, eggplant comes out crispy on the outside, soft and creamy on the inside, and it's perfect on a poboy sandwich.
I used soy milk, which thickens with the addition of lemon juice. If you use another plant-based milk, you may need to add a little extra flour if the batter seems thin.
Other flours should work, but I have only tested it at this time with brown rice flour. If you use a different flour, use your judgement about whether the batter needs to be thinned with extra milk or thickened with extra flour.
Nutrition info is for eggplant only (not bread) and uses plain soy milk.