crispy baked eggplant with fork on flowered plate

Crispy Baked Eggplant (Vegan)

Thank you for sharing!

Here’s how to make crispy baked eggplant. This Italian-style eggplant has a cheesy taste, crispy texture, and delicious tomato sauce. It’s a great appetizer, side dish, or part of a meal. Since it’s not fried, it has less fat and calories than fried eggplant. Make it into a lighter eggplant parmesan by topping it with some vegan mozzarella cheese.

crispy baked  eggplant rounds
crispy baked eggplant with basil

(This post contains affiliate links that won’t change your price but provide me with a small commission. All opinions are my own.)

More About Eggplant

Eggplants are a terrific summer vegetable. I like to choose a medium-sized eggplant. Larger ones tend to be bitter. Here is more information about eggplant. One year we helped harvest vegetables at the Delaware Valley University farm for Hope of the Harvest: we were amazed at all of the different colors and shapes they came in like pure white, and lovely variegated types.

You can also use a Japanese-style eggplant. These are thinner and this light purple color. I just picked up some from a farmer’s market and it was delicious grilled and as a topping for homemade vegan pizza!

several Japanese eggplants
Japanese eggplant

Eggplant is quite low in calories with just 114 calories in a typical 1.25-pound one, and a good source of fiber with 14 grams in each (FoodData Central)!

Ingredients Needed for Crispy Baked Eggplant

Here are the ingredients you’ll need:

  • Eggplant
  • Aquafaba (liquid from a can of chickpeas)
  • Panko breadcrumbs
  • Spices: salt, dried parsley, garlic powder, basil, black pepper
  • Nutritional yeast flakes
  • Marinara sauce: look for one with reduced sodium
  • Nonstick spray

How to Make This Recipe

I didn’t peel the eggplant for this crispy baked eggplant recipe, but you certainly can if you want. Then cut the eggplant into slices about 1/2″ thick. I sliced this into rounds, but you can slice it lengthwise if you prefer.

Lay the slices on a baking sheet or in a colander and sprinkle 1/8 teaspoon of salt on the slices. Then flip them over and sprinkle on the other 1/8 teaspoon of salt. Let them sit for a half-hour, and then wipe off the salt with a paper towel. This gives the eggplant a more tender consistency.

This recipe uses aquafaba instead of eggs to help the breadcrumbs stick to the eggplant. Aquafaba is simply the liquid left in a can of chickpeas. Or cook your own chickpeas (super easy in a pressure cooker and use the water from cooking). Believe it or not, you can do a lot with aquafaba, like whipping it into a foam for various desserts and baked goods!

If you don’t have aquafaba, I have also used a batter made of chickpea flour and water (which makes sense because it is from the same food!). You can find both organic dried or canned chickpeas and chickpea (garbanzo bean) flour at Thrive market:

Just dip the eggplant slices into the aquafaba, and then into a mixture of breadcrumbs, nutritional yeast flakes, parsley, garlic, basil, and pepper. Instead of topping the eggplant with cheese, I used nutritional yeast in the panko breadcrumbs for a cheesy taste. Why panko breadcrumbs? They come out crispier. If you can find whole-wheat panko breadcrumbs, better yet.

plates of breadcrumbs and aquafaba with eggplant being breaded.
eggplant slices being dipped in aquafaba and panko breadcrumbs

Place them on a baking sheet with nonstick spray, and bake them for 15 minutes at 400 degrees F. Then, flip them over, add a spoonful of marinara sauce to each, and bake for another 10 minutes.

I have also tried these with the convection setting in the oven. This helps the baked eggplant slices brown – watch them closely as it takes a little less time until they are done.

crispy baked eggplant with sliced basil and fork

What to Serve with this Recipe?

This crispy baked eggplant could be an appetizer or a side dish for your meal. You can have it with pasta, a tomato sauce with lentils and onions, and a green salad for a wonderful dinner. Or stuff the slices into a whole-wheat pita pocket with leaf lettuce and tomato slices or grilled veggies for a tasty sandwich.

What Can You Do with Extra Eggplant?

If you have neighbors who know you like it, you might get some extras in August when their gardens are bursting.

Here are some ideas:

Have you heard of Thrive Market? It is an easy way to purchase a variety of foods – shelf-stable and organic -and delivered to your home! For a subscription of $60 per year or $10 a month, you can order items like chickpeas, breadcrumbs, marinara sauce, and spices – all organic, and at lower prices than elsewhere (and I love a bargain!). In fact, they have a low price guarantee. You can sign up here, and I hope it makes healthy cooking easier and more convenient!

Storage

The eggplant will keep covered in the refrigerator for 2- 3 days. For the best results, reheat in a 350-degree F oven for 10 minutes.

More Recipes You May Enjoy

crispy baked eggplant with fork on flowered plate

Crispy Baked Eggplant (Vegan)

Melissa Altman-Traub
Crispy breaded eggplant slices: a healthy vegan eggplant parmesan style appetizer or side dish
5 from 24 votes
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
Servings 4
Calories 104 kcal

Equipment

  • Oven
  • Baking sheet
  • Cutting board
  • Knife
  • 2 shallow bowls or plates

Ingredients
  

  • nonstick spray
  • 1 eggplant, medium
  • ¼ teaspoon salt
  • ½ cup aquafaba
  • ½ cup panko breadcrumbs
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ¼ teaspoon black pepper
  • ½ cup marinara sauce

Instructions
 

  • Peel the eggplant if you wish. Slice it about ½ inch thick. Lay out the slices on a cutting board and sprinkle with ⅛ of a teaspoon of salt. Turn the slices over and sprinkle with the remaining ⅛ of a teaspoon of salt. Let the slices sit for about 30 minutes.
  • Spray a baking sheet with non-stick spray or cpver it with a piece of parchment paper.
  • Pat the eggplant slices dry with paper towels.
  • Preheat oven to 400° F. Use the convection setting if you have this.
  • Pour the aquafaba into a shallow bowl. Place the panko breadcrumbs into a separate shallow bowl. Mix in the nutritional yeast flakes, parsley, garlic, basil, and pepper to the breadcrumbs. Stir well with a fork.
  • Dip each eggplant slice into the aquafaba on both sides. Then press into the panko mixture on both sides, and place onto the baking sheet. Continue until all slices have been coated.
  • Place baking sheet into the oven and cook for 15 minutes.
  • Remove from oven and turn each slice over. Top each slice with a spoonful of marinara sauce.
  • Return to the oven for another 10 minutes or until the sauce is hot.

Environmental Information

Notes

Aquafaba is the liquid from canned chickpeas (garbanzo beans) or from cooking dried and soaked chickpeas. One regular 15.5 ounce can has more than enough aquafaba for this recipe.
If you don’t have this, substitute with 2 tablespoons of ground flaxseed mixed with 4 tablespoons of warm water. Let this sit for 10 minutes, and then stir.
Or use garbanzo bean flour mixed with water.
The eggplant can be peeled or unpeeled
Serve with marinara sauce if you wish, or top with vegan mozzarella cheese for eggplant parmesan.
Garnished with fresh basil leaves and crushed red pepper flakes in this photo.
The nutrition estimate is from VeryWellFit and CalorieKing.com
Keyword Baked, Crispy, Dairy-free, Eggplant, Vegan

Wondering where to find more recipes? Here are some websites, blogs, and books I recommend: 15 Fantastic Sources for Vegetarian Recipes.

Sign up for my new free monthly newsletter here so you don’t miss a thing!

Have you tried this vegan crispy baked eggplant? Please rate and share in the comments below:

38 thoughts on “Crispy Baked Eggplant (Vegan)”

  1. 5 stars
    YUM! What a delicious way to prepare eggplants.:) I love the presentation of it and the basil on it. It’s already my favorite side dish. So delish! Thanks!:)

  2. 5 stars
    Really really good! For the dipping I used garbanzo bean flour and water instead of the aqua faba and they turned out nice and crispy. Topped them with marinara arrabbiata and pieces of vegan cashew mozzarella.

Leave a Comment

Your email address will not be published.

Recipe Rating