Vegan Crispy Breaded Eggplant
Crisp, golden perfection meets plant-based goodness in this Vegan Crispy Breaded Eggplant recipe—a flavorful and satisfying twist on a classic! Made with slices of tender eggplant, this dish is coated in a savory, crunchy mix of panko breadcrumbs, nutritional yeast, smoked paprika, and fragrant spices, then baked to ensure it’s delightfully crispy without the need for frying. The secret to its indulgent texture lies in aquafaba, a clever vegan egg substitute, that helps the breadcrumbs stick perfectly. Simple to make and ready in under an hour, this recipe is perfect as an appetizer, side dish, or even a main course, pairing beautifully with your favorite dipping sauce or a hearty salad. Healthy, dairy-free, and packed with texture and flavor, this dish is a must-try for plant-based eaters and veggie lovers alike! Keywords: vegan breaded eggplant, crispy baked eggplant, plant-based eggplant recipes.
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Recipe Information
Ingredients
- 1 large eggplant
- 2 teaspoons salt
- 1 cup aquafaba
- 2 cups panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour
- 3 tablespoons olive oil
Instructions
Slice the eggplant into 1/2-inch thick rounds.
Sprinkle the eggplant slices with 1 teaspoon of salt and lay them on a paper towel-lined baking sheet. Let them sit for 15 minutes to draw out excess moisture. Pat them dry with additional paper towels.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a shallow bowl, pour in the aquafaba, which will act as the vegan egg wash.
In another shallow bowl, combine the panko breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, the remaining 1 teaspoon of salt, and ground black pepper. Mix thoroughly.
Place the flour in a third shallow bowl.
Take each eggplant slice and dredge it in the flour, shaking off excess. Dip the slice into the aquafaba, ensuring it's fully coated, then press it into the breadcrumb mixture, coating both sides well.
Place the breaded eggplant slices on the prepared baking sheet.
Drizzle the slices with olive oil to aid in crisping.
Bake in the preheated oven for 20-25 minutes, flipping halfway, until the eggplant is golden brown and crispy on both sides.
Remove from the oven and let cool slightly before serving.
Enjoy your Vegan Crispy Breaded Eggplant as a delicious appetizer, side dish, or main course!
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7076 mg | 308% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 45.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2565 mg | 55% | |
*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.
