Dairy-Free Crispy Breaded Eggplant
Indulge in the perfect balance of crunch and flavor with this Dairy-Free Crispy Breaded Eggplant recipe! This easy, vegan-friendly dish features thick, tender slices of eggplant coated in a savory blend of seasoned breadcrumbs, nutritional yeast, and aromatic herbs like basil and oregano. A quick almond milk-based buttermilk substitute ensures the breading adheres beautifully, leaving you with irresistibly golden and crunchy bites—all without a drop of dairy. Oven-baked to perfection, it's a healthy alternative to traditional fried eggplant, with no sacrifice in taste. Serve this crowd-pleasing recipe as a standalone appetizer, pair it with marinara for an Italian-inspired side, or enjoy it as the star of your meatless meal. Perfect for weeknight dinners and special occasions alike!
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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.
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.
In the third dish, mix breadcrumbs, nutritional yeast, garlic powder, onion powder, dried oregano, dried basil, and black pepper.
After 10 minutes, rinse the eggplant slices to remove the excess salt and pat them dry with paper towels.
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.
Place the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil to aid in crispiness.
Bake in the preheated oven for 25-30 minutes, flipping the slices halfway through the cooking time, until they are golden brown and crispy.
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
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5913 mg | 257% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 29.6 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 613 mg | 47% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1621 mg | 34% | |
*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.
