Crispy Baked Eggplant

close up photo of breaded baked eggplant on a baking sheet

A healthier gluten-free version of fried eggplant slices that is baked in the oven to crispy perfection

Course Appetizer, Main Course

Cuisine Italian

Prep Time 10

Cook Time 24

Total Time 34

Servings

Calories 273kcal

Author Amee

Equipment

Oven

Ingredients

½ cup avocado oil mayonnaise
1 tablespoon very finely minced onion or minced freeze-dried onion
1 lb unpeeled eggplant sliced-about 12 (½ inch slices)
⅓ cup fine dry gluten-free breadcrumbs
⅓ cup fresh grated parm
½ teaspoon dried Italian seasoning
salt and pepper to taste

Instructions

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.

Notes

Slice the eggplant in ½" thick uniform slices so they cook and crisp up evenly.

If you have the time, salt the eggplant slices first to expel some of the moisture. To do so, sprinkle eggplant slices with salt and let rest for 15 minutes. Flip the slices and do the same on the other side. With a paper towel, blot away as much moisture as you can. This will help the breading stick to the eggplant and stay crisp.

Nutrition