Dairy-Free Crispy Breaded Eggplant

Transform your weeknight menu with this irresistible Dairy-Free Crispy Breaded Eggplant recipe! Bursting with flavor and boasting a mouthwatering golden crust, this dish is a plant-based twist on a classic comfort food. Slices of tender eggplant are coated in a homemade dairy-free buttermilk substitute and a perfectly seasoned breadcrumb mixture featuring nutritional yeast, garlic, oregano, and basil. Baked to crispy perfection with a light olive oil spray, this recipe is both healthier and hassle-free, skipping the need for frying. Whether served as a savory appetizer, a side dish, or a main course paired with marinara sauce, this eggplant dish is guaranteed to impress. It's easy to prepare in under an hour, completely vegan, and packed with wholesome ingredients—ideal for those seeking dairy-free delights without compromising on flavor.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 large eggplant
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 cups breadcrumbs
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 1 olive oil spray

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Slice the eggplant into 1/2-inch thick rounds. Sprinkle salt on both sides of each slice and place them in a colander to drain for 10 minutes. This helps to remove excess moisture and bitterness.

Step 3

While the eggplant is draining, prepare the coating setup by arranging three separate shallow dishes. In the first dish, place all-purpose flour. In the second dish, combine unsweetened almond milk and apple cider vinegar and allow it to sit for about 5 minutes to thicken slightly, turning it into a dairy-free buttermilk substitute.

Step 4

In the third dish, mix breadcrumbs, nutritional yeast, garlic powder, onion powder, dried oregano, dried basil, and black pepper.

Step 5

After 10 minutes, rinse the eggplant slices to remove the excess salt and pat them dry with paper towels.

Step 6

Dip each eggplant slice first into the flour, coating it evenly and shaking off any excess. Then dip it into the almond milk mixture, allowing any excess to drip off, and finally, coat it in the breadcrumb mixture, pressing gently to ensure the breading sticks well.

Step 7

Place the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil to aid in crispiness.

Step 8

Bake in the preheated oven for 25-30 minutes, flipping the slices halfway through the cooking time, until they are golden brown and crispy.

Step 9

Remove from the oven and allow them to cool for a few minutes before serving. Enjoy the dairy-free crispy breaded eggplant as a delicious appetizer or side dish!

Nutrition Facts

Serving size	(1066.5g)

Amount per serving	% Daily Value*
Calories	1467.6

Total Fat 16.9g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 5913.0mg	0%
Total Carbohydrate 293.8g	0%
Dietary Fiber 29.8g	0%
Total Sugars 29.6g
Protein 53.3g	0%

Vitamin D 87.8IU	0%
Calcium 613.0mg	0%
Iron 18.4mg	0%
Potassium 1620.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.9%

Protein: 13.8%

Carbs: 76.3%