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!
Course: Appetizer, Main Course, Side dish
Cuisine: American Italian
⅓cupplant milk of choiceunsweetened (almond, soy, oat)
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.
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.
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.
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.
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.
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.
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.
Nothing beats a warm baguette stuffed with homemade marinara sauce and crispy baked eggplants. Perfect quick lunch with leftovers eggplants.
Nutrition information is for 1 portion our of 4, without the marinara sauce.