Crispy Baked Eggplant

One of my Favorite ways to eat eggplant

Eggplant for a main dish or a side to a delicious Italian style dinner!

We have been harvesting our eggplant this week and I thought this would be a great start to summer sharing this easy recipe. I love crispy foods but not all the damage that comes from eating too many fried foods. So this is a great alternative to gain the satisfying crunch with out all the excess of oil.

Crispy Oven Baked Eggplant:


1 cup Gluten Free bread Crumbs (I make my own using this bread)

⅓ cup Gluten Free all purpose flour

2 Free Range Eggs

1 large eggplant

Grass Fed Butter (well chilled)

1 Tablespoon Italian Seasoning (or make your own, directions below)

Salt & Pepper to taste


Make your own Italian Seasoning so easy + way more flavorful then pre-mixed

For this recipe use:

  • 1 tsp. dried basil

  • 1 tsp. dried parsley

  • ½ tsp. dried oregano

  • ½ tsp. garlic powder

  • ½ tsp. onion powder

  • ½ tsp. dried thyme

  • ½ tsp. dried rosemary

  • ½ tsp. Marjoram

-Whisk it all up and your done!


Directions for Eggplant:

-Preheat your oven to 400 degrees F

-Start by slicing eggplant 1/4inch thick and lay on a flat surface. Sprinkle salt and let sit. (to find out why we do this check out my last post here

-After 30 min. rinse the eggplant under running water to remove the salt. Pat the eggplant with some dry with paper towels.

-Line your sheet pan with parchment paper or nonstick spray

In a shallow bowl or pie dish, combine the gf bread crumbs, gf flour, & your homemade Italian seasonings (yum) .

-Whisk the eggs in a separate bowl.

-Dip a slice of eggplant into the egg mixture and then into the gf crumb mixture to coat on all sides. Don't be afraid to heavy coating that crunchy mixture.

-Then place the slices onto your prepared baking sheet.

-Repeat this process until your baking sheet is full. However make sure not to Over-crowd your slices. Allowing for even and crisp baking.

-Shave paper thin slices of grass fed butter on top of each piece of eggplant.

-Place in the oven for about 15 minutes then flip and add another 15 min. or until crisp edges

Serve hot and enjoy with fresh tomatoes or a store bought marinara sauce!

(I linked a favorite sugar free brand below)

p.s. These are great re heated in a toaster oven or under a broiler!


To Learn More about the products I used in this recipe, check out the links I have attached above!

-xo Charlotte Faith

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