• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Sides

    Breaded Eggplant

    Published: Jul 11, 2022 · by Nico

    Jump to Recipe

    Our breaded eggplants are an easy and tasty recipe you can eat as a starter, side dish, or main dish on top of pasta with a ladleful of our delicious marinara sauce.

    This recipe is healthy, without eggs and frying. Instead, you can bake the breaded eggplants in the oven or in the air fryer. Let's see how!

    breaded eggplant
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • More eggplant recipes
    • Storage
    • Recipe

    Check out our Best Eggplant Recipes

    Tender on the inside, crisp on the outside, seasoned with herbs, and served with marinara sauce, our breaded eggplant slices are a simple yet delicious recipe that you can enjoy on its own or use to make other dishes.

    Traditionally, breaded eggplant is on the heavy side, breaded with eggs and fried in oil.

    That's why we developed this recipe to be simpler, lighter, and healthier while retaining all the goodness of good ol' breaded eggplants.

    To do that, we use plant milk instead of eggs and oven-bake or air-fry the eggplant instead of frying it on a pan.

    We use some parmesan cheese in the breading to add flavor, but you can easily swap that out with a vegan parmesan replacement to make this recipe vegan.

    We love serving it as an appetizer, with a side dip of marinara sauce, tzatziki sauce, or chipotle sauce.

    It's also great on pasta with plenty of marinara sauce and fresh basil. Or you can use it to make eggplant parmesan or a glorious crispy baked eggplant sub.

    breaded eggplant on spaghetti with marinara sauce

    Ingredients

    Eggplants

    Use standard globe eggplants or Italian eggplants, the dark-purple ones you can find in most supermarkets.

    Breadcrumbs

    Use regular bread crumbs or panko breadcrumbs. We generally use what we have at hand.

    Olive Oil

    We recommend using extra virgin olive oil for a more round and fruity flavor. Alternatively, olive oil will do.

    Dried Herbs

    Anything Italian tasting is good with breaded eggplant. We recommend an Italian herb mix, but you can also use dried thyme, oregano, rosemary, sage, or basil.

    Spices

    Use garlic powder, paprika, and black pepper. We find those are pantry staples that everyone has and that fit the recipe well.

    Salt

    We add a little salt to the breadcrumb mixture. You can also add a tiny pinch on top of the breadcrumbs before serving them.

    Parmesan Cheese

    Parmesan cheese adds a ton of flavor to the breaded eggplants. It also keeps the breading together as it melts in the oven. However, we often make dairy-free crispy eggplant by using vegan parmesan cheese. Here are some good options from PETA.

    Plant milk

    We use plant milk to replace the eggs and make the breading stick to the eggplant cutlets. Make sure you use unsweetened plant milk. Unsweetened soy milk is great, but any other plant milk works as well.

    breaded eggplants topped with marinara sauce

    Instructions

    Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

    In a shallow bowl or oven dish, combine breadcrumbs, vegan or regular parmesan cheese, garlic powder, Italian herb mix, salt, and black pepper.

    To another container, add the plant milk.

    breadcrumbs with seasoning

    Wash the eggplant, remove the stem, and cut it into ¼-inch thick disks. Pat dry each dish with paper towels or a kitchen cloth.

    Note: there's no need to purge the eggplant with salt. Most eggplants these days are engineered not to be bitter.

    sliced eggplant on a cutting board

    Dip eggplant slices into plant milk, then into the breadcrumb mixture until well coated.

    You might need to press the panko mixture with your hands, and gently shake off excess. Then, arrange breaded slices onto a plate.

    breading eggplant slices

    Arrange breaded eggplant onto the baking sheet on a single layer, without overlapping, and drizzle with extra virgin olive oil.

    If you have any remaining eggplant slices, bake them in a second batch.

    breaded eggplant on baking sheet before baking

    Bake at 400°F or 200°C for 20 minutes, or until the breaded eggplants are tender on the inside, crisp, and golden brown on the outside. Flip once, after 15 minutes.

    baked breaded eggplants

    Serving suggestions

    There's no better way to serve breaded eggplants than pairing them with a homemade tomato sauce like our marinara sauce.

    Don't worry; our marinara sauce is very easy to make. You can put it together in 20 minutes with a few simple ingredients while the eggplants bake. Here are our serving suggestions:

    On a platter with marinara sauce

    One way of serving breaded eggplants is on a platter with our homemade marinara sauce.

    Served this way, they are a great finger food to enjoy as an appetizer or side dish, and they are perfect for getting together with friends or family dinners.

    Sprinkle with some freshly chopped flat-leaf parsley to add freshness and color. You can combine this with our breaded zucchini or other roasted vegetables.

    Breaded eggplant with marinara sauce

    Pasta with breaded eggplant and marinara sauce

    A wonderful kid-friendly meal, perfect for family dinners. This healthy recipe combines spaghetti with our wholesome homemade marinara sauce and crisp breaded eggplants.

    Serve with fresh basil and a drizzle of extra virgin olive oil.

    breaded eggplant on spaghetti with marinara sauce

    Breaded eggplant sub

    Nothing beats a warm baguette stuffed with homemade marinara sauce and crispy baked eggplants. I devoured this right after taking this picture, and it was incredible.

    sub with eggplants and marinara sauce

    Or serve it as a side dish with:

    • lemon tofu
    • tofu with mushrooms
    • vegan fish
    • tofu salad

    Variations

    Air-fried breaded eggplant

    We have a dedicated blog post on how to air-fry eggplants in different ways, so check it out to learn more.

    To make this recipe in the air fryer is simple, although you'll have to cook in batches depending on the size of your air fryer, so it might be faster to cook the eggplants in the oven.

    However, follow the same instructions as above until your eggplants are breaded.

    Next, preheat the air fryer to 360 Degrees F or 180° C for 3 minutes.

    Arrange breaded eggplants in your air fryer basket on a single layer without overlapping.

    eggplants in air fryer

    Drizzle with olive oil and air fry eggplant slices at 360°F or 180°C for 15 to 20 minutes, turning them halfway through cooking. The eggplant is cooked when a fork slides in easily.

    Serve as described in the "serving suggestions" chapter above.

    air fried breaded eggplants

    More eggplant recipes

    If you love cooking with eggplant, get more inspiration for tasty dinners and lunches:

    • Eggplant salad with roasted eggplant and fresh veggies
    • Stuffed eggplant with tomatoes and melted cheese
    • Roasted eggplants topped with crunchy bread crumbs
    • Eggplant pizza with marinara sauce and mozzarella
    • Grilled eggplant with Italian marinade
    • Pasta alla Norma with a hearty tomato sauce
    • Eggplant dip with fresh lemon and tahini
    • Italian caponata with olives, capers and roasted eggplant

    Or any of our best 35 eggplant recipes, including dinners, lunches, and snacks.

    Storage

    This recipe is best eaten right out of the oven (or air fryer). Store leftovers in an airtight container in the fridge for 2 days. Reheat in a preheated oven at 400°F or 200°C for 10 minutes, or in an air-fryer for 5 minutes at 350°F or 180°C.

    Recipe

    breaded eggplants

    Breaded Eggplant

    Author: Nico
    Our breaded eggplants are an easy and tasty recipe you can eat as a starter, side dish, or main dish on top of pasta with a ladleful of our delicious marinara sauce.
    This recipe is healthy, without eggs and frying. Instead, you can bake the breaded eggplants in the oven or in the air fryer. Let's see how!
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Appetizer, Main Course, Side dish
    Cuisine American Italian
    Servings 4 people
    Calories 138 kcal

    Ingredients
     
     

    • 1 large eggplant
    • ⅓ cup plant milk of choice unsweetened (almond, soy, oat)
    • ½ cup breadcrumbs (panko or other)
    • 1 teaspoon Italian herb mix
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ cup parmesan cheese or vegan parmesan
    • ¼ teaspoon black pepper
    • 1 - 2 tablespoons extra virgin olive oil

    Serving Suggestions

    • Our homemade marinara sauce

    Instructions
     

    • Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
      In a shallow bowl, combine breadcrumbs, vegan or regular parmesan cheese, garlic powder, Italian herb mix, salt, and black pepper.
      To another bowl, add the plant milk.
      breadcrumbs with seasoning
    • Wash the eggplant, remove the stem, and cut it into ¼-inch thick disks. Pat dry each disk with paper towels or a kitchen cloth.
      Note: there's no need to purge the eggplant with salt. Most eggplants these days are engineered not to be bitter.
      sliced eggplant on a cutting board
    • Dip eggplant slices into plant milk, then into the breadcrumb mixture until well coated.
      You might need to press the panko mixture with your hands, and gently shake off excess.
      breading eggplant slices
    • Arrange breaded eggplant onto the baking sheet on a single layer, without overlapping, and drizzle with extra virgin olive oil.
      Tip: If you have any remaining eggplant slices, bake them in a second batch.
      breaded eggplant on baking sheet before baking
    • Bake at 400°F or 200°C for 20 - 25 minutes, flip once after 15 minutes. They should be tender on the inside, crisp, and golden brown on the outside.
      baked breaded eggplants

    SERVING SUGGESTIONS

    • On a platter with our homemade marinara sauce.
      Served this way, they are a great finger food to enjoy as an appetizer or side dish, and they are perfect for getting together with friends or family dinners.
      Sprinkle with some freshly chopped flat-leaf parsley to add freshness and color.
      breaded eggplants with marinara sauce
    • On top of spaghetti, they become a wonderful kid-friendly meal, perfect for family dinners. This healthy recipe combines spaghetti with our wholesome homemade marinara sauce and crisp breaded eggplants.
      Serve with fresh basil and a drizzle of extra virgin olive oil.
      breaded eggplant on spaghetti with marinara sauce
    • Nothing beats a warm baguette stuffed with homemade marinara sauce and crispy baked eggplants. Perfect quick lunch with leftovers eggplants.
      sub with eggplants and marinara sauce

    Notes

    Nutrition information is for 1 portion our of 4, without the marinara sauce.

    Nutritional Values

    Nutrition Facts
    Breaded Eggplant
    Amount Per Serving
    Calories 138 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 4mg1%
    Potassium 448mg13%
    Carbohydrates 22g7%
    Dietary Fiber 6g25%
    Sugar 7g8%
    Protein 7g14%
    Vitamin A 173IU3%
    Vitamin B6 0.2mg10%
    Vitamin C 5mg6%
    Vitamin E 1mg7%
    Vitamin K 10µg10%
    Calcium 153mg15%
    Folate 60µg15%
    Iron 1mg6%
    Manganese 1mg50%
    Magnesium 34mg9%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    You might also like:

    • 65 Amazing Vegan Italian Recipes
    • 25 Vegan Salad Recipes
    • 40 Vegan Pasta Recipes
    « Eggplant Salad
    Sauteed Eggplant »

    Reader Interactions

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share everyday plant-forward recipes, to help you and your family eat more veggies.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • Lentil Curry
    • Vegan Mushroom Pasta
    • Cauliflower Lentil Salad
    • Chickpea Soup

    Seasonal

    • Roasted Sweet Potatoes
    • Broccoli Pasta
    • Cauliflower Soup
    • Lentil bolognese

    We make sure our recipes are delicious and nutritious!

    plant-based nutrition certificate from ecornell

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School