My Failure - My Success

This week, WWDH made Yorkshire puddings.  This recipe can be found in of Modern Classics I on page 120.  I was excited about making these because this would be something new for me.  Unfortunately, I ended up with flat burnt hockey pucks.  I don't know if it was because of the gluten-free flour or the use of oil in place of lard.  All I know is that they went straight into the garbage.

Fortunately, I only made 6 of these so I had batter left and I decided to use it on eggplant, mushrooms and onions.  It worked beautifully for all three but particularly for the eggplant.  


1 egg
5 ounces of milk
1/2 cup gluten-free flour
pinch of salt
olive oil
1/2 cup salsa
1 few tablespoons Parmesan


Heat oven to 375 degrees.

Mix all ingredients except oil together.

Heat oil in large skillet.  I used an electric skillet.

Peel and slice eggplant, about one half of an inch thick.

Dip slices into flour-egg mixture and make sure it is completely coated.

Put pieces into oil and quickly fry each side so that batter sticks.  Drain and place in a baking pan.

Place in oven and bake for 20 - 25 minutes until eggplant is cooked through.

Serve with salsa and Parmesan cheese.

I did the same with the onions and mushrooms after slicing them.  I quickly fried them and added them to the baking pan with the eggplant.  This made a delicious meal.

Linked to: Full Plate Thursday     Gluten-Free Fridays      The Weekend Social     Foodie Friday      Real Food recipe Round Up


  1. The final results looks good. Blessings, Catherine

  2. I've always wanted to make yorkshire pudding, but have always been afraid, I guess for good reason. The eggplant looks terrific. Thanks for sharing your failure and success with us on foodie friday.

  3. The Yorkshire pudding batter was a cinch to make. Wish I had thought to do this with some veggies. Good idea

  4. This looks yummy! Thanks so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen


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