Gluten-Free Crispy Breaded Eggplant
Transform your favorite comfort food into a gluten-free delight with this Gluten-Free Crispy Breaded Eggplant recipe! Tender slices of eggplant are coated in a perfectly seasoned gluten-free breadcrumb mixture infused with Parmesan cheese and aromatic Italian herbs, then baked to golden perfection for a healthier yet indulgent twist. This recipe requires just 20 minutes of prep time and delivers irresistibly crispy, oven-baked results without the need for frying. Serve these crunchy eggplant rounds as a delicious appetizer, a satisfying meat-free main dish, or a crowd-pleasing side paired with marinara sauce. Ideal for gluten-free diets and perfect for savoring Italian-inspired flavors, this recipe is sure to become a household favorite!
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Ingredients
- 1 piece Medium eggplant
- 1 cup Gluten-free flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 0.5 cup Milk
- 1.5 cups Gluten-free breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dried Italian herbs
- 0.5 cup Olive oil
Directions
Step 1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Slice the eggplant into 1/4-inch thick rounds and lay them out in a single layer. Sprinkle both sides with salt and let sit for about 10 minutes to draw out moisture.
Step 3
While the eggplant is resting, prepare three separate shallow dishes: Put the gluten-free flour in the first dish and season it with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. In the second dish, beat the eggs and mix them with the milk. In the third dish, combine the gluten-free breadcrumbs with the Parmesan cheese and dried Italian herbs.
Step 4
Rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels.
Step 5
Dip each eggplant slice in the seasoned flour, ensuring it is well-coated, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing lightly to adhere.
Step 6
Arrange the coated eggplant slices in a single layer on the prepared baking sheet.
Step 7
Brush the tops of the eggplant slices with olive oil or use an oil sprayer for an even coating.
Step 8
Bake in the preheated oven for 10 minutes, then flip the slices over, brush the other side with oil, and bake for an additional 10 minutes, or until golden brown and crispy.
Step 9
Allow to cool slightly before serving. Enjoy the eggplant while warm, paired with a marinara sauce or as desired.
Nutrition Facts
| Serving size | (973.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3169.1 |
| Total Fat 156.2g | 0% |
| Saturated Fat 30.3g | 0% |
| Polyunsaturated Fat 10.7g | |
| Cholesterol 423.0mg | 0% |
| Sodium 5881.5mg | 0% |
| Total Carbohydrate 374.8g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 22.5g | |
| Protein 65.2g | 0% |
| Vitamin D 135.7IU | 0% |
| Calcium 935.2mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 950.7mg | 0% |
Source of Calories