Go Back
+ servings
Oven Fried Eggplant is a delicious lighter fried eggplant recipe that can be used for making eggplant parmesan, eaten plain or used to make my scrumptious eggplant mozzarella stacks.  

Oven Fried Eggplant

A healthier version of eggplant Parmesan
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 4
Author Amee


  • 1/2 cup avocado oil mayonnaise
  • 1 tbsp very finely minced onion or minced freeze-dried onion
  • 1 lb unpeeled eggplant sliced-about 12 (1/2 inch slices)
  • 1/3 cup fine dry gluten-free breadcrumbs
  • 1/3 cup fresh grated parm
  • 1/2 tsp dried Italian seasoning
  • salt and pepper to taste


  • Preheat oven to 425 F.
  • Combine mayo and onion in a small bowl and spread evenly over eggplant slices on both sides. 
  • Combine breadcrumbs, parmesan cheese, Italian seasoning and salt and pepper in a small bowl.  Dredge eggplant in breading mixture. 
  • Place eggplant on a baking sheet greased with non-stick olive oil cooking spray (do not use an air bake cookie sheet here, make sure it’s a regular baking sheet for proper browning.) Spray the top of the breaded eggplant with a light coating of olive oil spray
  • Bake at 425 degrees for 12 minutes.  Turn eggplant over and bake 10-12 more minutes or until golden.


You can also layer these in a 9×13 pan and top with marinara sauce, mozzarella cheese and fresh grated parm and bake until cheese is lightly golden.