Gluten-Free Crispy Breaded Eggplant
Savor the irresistible crunch of this **Gluten-Free Crispy Breaded Eggplant**, a healthier twist on a classic comfort food. Perfectly seasoned and baked to golden perfection, this recipe combines tender slices of eggplant with a flavorful coating of gluten-free breadcrumbs, Parmesan cheese, and Italian herbs. A light brushing of olive oil ensures a delectable crispiness without the need for frying, while garlic and black pepper add a hint of savory complexity. Easy to prepare in just 40 minutes, this dish is ideal as a standout appetizer, a side dish, or even a vegetarian main course. Pair it with marinara sauce for dipping or layer it into a hearty eggplant parmesan. Whether you're gluten-sensitive or simply looking for a wholesome indulgence, this recipe is a surefire hit! Keywords: gluten-free eggplant recipe, baked breaded eggplant, crispy vegetarian dish, healthy eggplant appetizer.
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Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
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.
Rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels.
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.
Arrange the coated eggplant slices in a single layer on the prepared baking sheet.
Brush the tops of the eggplant slices with olive oil or use an oil sprayer for an even coating.
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.
Allow to cool slightly before serving. Enjoy the eggplant while warm, paired with a marinara sauce or as desired.
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 5882 mg | 256% | |
| Total Carbohydrate | 374.8 g | 136% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 22.5 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 935 mg | 72% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 951 mg | 20% | |
*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.
