Crispy Baked Eggplant Recipe Will Make an Eggplant Lover Out of You by Jan Mostrom


Crispy Baked Eggplant Recipe Will Make an Eggplant Lover Out of You

Think you don't like eggplant? You'll change your mind after tasting this easy crispy baked eggplant recipe! This is a quick and easy appetizer or side dish recipe that is so delicious, gluten-free and will be gooey delicious in less than an hour. No one has been disappointed and I hope you won't be either!

Eggplant is sliced into rounds and then dipped into beaten egg and seasoned flour. The breaded eggplant is baked in the oven on parchment paper-covered baking sheets for about 1 hour or until golden and crispy on both sides. I use almond flour to make this a gluten-free recipe, but you could use all-purpose flour or your favorite flour. Adjust the salt and pepper measurements to fit your tastes.

Eggplant has many health benefits. The purple vegetable is full of antioxidants, vitamin A and vitamin C. Eggplant also contains polyphenols, which may help cells work better at processing sugar. This is great news if you're diabetic!

Enjoy this easy baked eggplant recipe as an appetizer or side dish for dinner or lunch.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total time: 1 hour and 10 minutes
Servings:  4

Ingredients

  • 1 medium to large eggplant, peeled and sliced into 1/2-inch rounds
  • 1 - 2 cups almond flour
  • 2 eggs
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper (or to taste)

Here's how to make it: 

  1. Slice the eggplant into rounds.
  2. Beat the eggs in a shallow bowl. In another bowl, stir together the flour, salt and pepper.
  3. Dip the eggplant rounds in the egg and then into the flour to coat.
  4. Place on a parchment paper-lined baking sheet. 
  5. Bake in a preheated 425-degree F oven for about 30 minutes. Flip the eggplant over and continue baking another 30 minutes or until golden brown on both sides. Make sure they are brown and inside is gooey before removing from the oven.

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Elisa Schmitz
What an interesting idea, Jan Mostrom . We don't eat much eggplant, but I love almond flour. Wondering if I can make this recipe with zucchini or summer squash instead??
Jan Mostrom
I think you absolutely could Elisa Schmitz, 30Seconds but you would decrease cooking time significantly because of the density of the vegetable. Squash and zucchini break down quite quickly and eggplant takes some time. I've also seen zucchini cut into fries and breaded like this with some parmesan and it's delicious!

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