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Eggplant is one of my favorite vegetables. While I don’t always think about making eggplant, when I see those purple plants stacked at the grocery store, I almost always take one home, especially if they’re on sale.
I am trying to eat less meat, so I’ve been trying hard to make my lunches plant-based or at least vegetarian.
One thing I’ve been enjoying lately are breaded eggplant slices. They are delicious and take me just a few minutes to cook up come lunch time.
I am lucky that I work from home. It allows me a few minutes to cook myself a warm meal. That said, you could make this recipe the night before and I know it will still taste great. In fact, I can’t eat an entire eggplant, so I reheat the leftover slices in the microwave the next day and they are just as good (well, they’re best and most crispy on day one, but they’re pretty darn good on day two – promise!).
What’s the Fuss about Eggplants?
Eggplants are a wonderful vegetable that offer many benefits to your health. They contain plenty of fiber, potassium, vitamin C, vitamin B6 and phytonutrients.
Plus, eggplants are quite filling. It’s no secret that when you’re satiated and eating nutrient dense foods, like eggplant and other vegetables, you tend to eat less junk food (can I get an, Amen?).
How to Make Breaded Eggplant Slices
To make the eggplant slices, simply slice an eggplant into 1.5-2″ slices. Dip each slice in an egg wash (scrambled egg + 1 tablespoon of water) and then dip them into the gluten-free breadcrumbs. Once they’re breaded, add them to a hot, non-stick pan coated with avocado oil.
Before we get too far into the details, let’s talk gluten-free breadcrumbs.
We are lucky to have so many gluten-free breadcrumb options available today – so let’s rejoice in that fact!
However, the one brand of breadcrumbs that I have found works best in this recipe is Aleia’s gluten-free Italian breadcrumbs. They are so good and are seasoned with wonderful Italian seasonings already!
Of course, if you could only find plain gluten-free breadcrumbs, you can simply season them with a sprinkle of garlic powder, onion flakes, and various dried Italian seasonings.
The other must-have items you need to make this recipe is the right cooking oil. Because we’ll be cooking them at a high-heat, make sure you use a vegetable oil that is safe for high heat. You can learn more about cooking oils in this article.
I use Chosen Foods Avocado Oil. It works beautifully and is perfect for light frying as it can be heated up to 500 degrees without becoming a carcinogen.
I put about 3-4 tablespoons of the oil in the pan and then place the eggplant slices over the oil as evenly as possible.
Then, here’s the real trick. I spray Chosen Foods 100% Avocado Oil Cooking Spray atop the eggplant slices so that when I turn them over, the tops will be well oiled and ready for browning.
Gluten-Free Breaded Eggplant Slices Recipe
This recipe is wonderful and makes for a great lunch, snack or even game-day appetizer. You could even cut the slices in half for easier dipping.
The eggplant slices are soft yet crispy. The only bad thing is they are gone much too fast.
Oh, and be sure to serve the slices along with some marinara dipping sauce (I pour marinara sauce straight from the jar – no fuss). Enjoy!
Breaded Eggplant Slices
- Heat oil in a large non-stick pan over medium-high heat.
- Dip each eggplant slice into the egg, then into the breadcrumbs, and place in oiled pan until all slices are in the pan. Do not overcrowd the slices and work in batches, if necessary. Add additional oil if needed to avoid drying out eggplant.
- While slices are cooking, generously coat the top of each eggplant slice with cooking spray. Cook each slice for 2 minutes before flipping to cook the second side.
- Eggplants are done when breadcrumbs are browned and crispy and the inside of the eggplant is soft.
- Serve eggplants warm along with marinara dipping sauce.
- Eggplant soaks up oil so be sure to use a good quality oil. Avocado oil is a great cooking oil and is great for high heat cooking (frying). Add a little extra oil if your eggplant is too dry. The oil will help crisp up the breading.
- Do not overcrowd the eggplant slices in the pan. Having about .5" space around each slice will allow air to flow so the slices crisp up.