Crispy Gluten-Free Eggplant Parmesan

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A big plate of gluten-free vegan comfort food including Crispy Eggplant Parmesan with marinara dipping sauce and a side of gluten-free pasta

When the weather gets colder outside, I start craving all the warm, comforting, cozy meals. Think chili, shepherd’s pie, and hearty dishes like eggplant parmesan (which is on weekly rotation in our household)!

This is new my go-to crispy, gluten-free version that’s so easy to make, customizable, and insanely delicious. Let me show you how!

Whole and sliced eggplant on a wood cutting board

Origins of Eggplant Parmesan

Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese.

It’s exact origin, however, is hotly debated! Some claim it was invented in Sicily, while others claim it comes from Naples, Puglia, or Calabria. You can read more about its history here.

Our version is not traditional as we skip the extra step of turning it into a casserole and instead serve the crispy fried eggplant slices with a side of marinara.

How to Make Vegan Gluten-Free Eggplant Parmesan

This 10-ingredient recipe starts with thinly sliced eggplant.

My original version required salting and rinsing the eggplant to remove bitterness, but having tested it both ways now, I’ve found that it’s an unnecessary step and one that adds too much moisture to the eggplant. Especially when working with gluten-free flours and bread crumbs, extra moisture decreases the level of crispiness you can get on the eggplant. Plus, not salting saves time, meaning this dish is ready in about 45 minutes start to finish.

Sliced eggplant with bowls of almond milk, gluten-free flour, and dry coating for breading the CRISPY Eggplant Parmesan

The breading process is simple: Dust in gluten-free flour, dip in almond milk and cornstarch, and finish up with a mixture of gluten-free panko bread crumbs, vegan parmesan cheese, and cornmeal. I’ve found this mixture to create the perfect breading for ultra-crispy eggplant rounds.

Next, sauté over medium heat until light golden brown, and finish up in the oven until crispy. That’s it!

Sauteing Vegan Gluten-Free Crispy Eggplant Parmesan in a cast iron skillet
Vegan Gluten-Free Crispy Eggplant Parmesan fresh from the oven on a parchment-lined baking sheet

I hope you all LOVE this recipe! It’s:

Easy to make
& Super delicious

This would make the perfect meal when you’re craving something plant-based but super hearty. It even satisfies picky eaters with its crispy texture, hearty dipping sauce options, and the fact that it pairs so well with pasta (hello, carbs, I’m Dana and I love you).

This dish is tasty on its own, but it would also pair well with my Vegan Niçoise Salad, Oil-Free Roasted Vegetables, 1-Pot Vegan Minestrone, and Garlicky Sweet Potato Noodles! And for extra sauces, check out my Easy Vegan Pesto, 5-Minute Macadamia Nut Cheese, and Whipped Almond Ricotta,

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Two dinner plates served with Vegan Gluten Free Crispy Eggplant Parmesan alongside marinara dipping sauce and a helping of gluten-free pasta

Crispy Gluten-Free Eggplant Parmesan

Crispy, vegan, gluten-free eggplant parmesan made with 10 simple ingredients! The perfect flavorful, plant-based entrée for Italian night!
Author Minimalist Baker
Plate of Crispy Gluten-Free Eggplant Parmesan alongside fettucine noodles and marinara
4.94 from 62 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2 Days




  • 1/2 cup gluten-free flour
  • 2 Tbsp cornstarch (or arrowroot starch)
  • 1 healthy pinch sea salt



  • 1 whole long, narrow eggplant (sliced into 1/8th inch rounds // skin on)
  • 4 Tbsp neutral cooking oil (I like avocado or coconut // divided)

FOR SERVING optional


  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Also, prepare your dipping stations by mixing together almond milk and cornstarch in one bowl; gluten-free flour, cornstarch, and sea salt in another bowl; and gluten-free panko bread crumbs, cornmeal, vegan parmesan cheese, oregano, and sea salt in another bowl (see photo).
  • If serving with pasta and sauces, prepare at this time (optional). Once pasta is done cooking, drain and cover with a towel to keep warm. Set aside.
  • Next, dip eggplant slices in flour mixture, then almond milk mixture, and then breadcrumb mixture and arrange dipped rounds on a clean plate.
  • Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil (30 ml // as recipe is written // adjust if altering batch size). Let the oil heat for 1 minute. Then add 4-5 eggplant rounds at a time and brown for ~2-3 minutes on each side or until light golden brown. Then add to the prepared baking sheet, and add baking sheet to the oven so the eggplant can start baking.
  • Continue browning eggplant in batches until all rounds are browned and in the oven, adding more oil to the cooking pan as needed and turn down heat if eggplant rounds are browning too quickly.
  • Bake eggplant for 10-15 minutes or until crispy and golden brown, flipping once around the halfway mark to ensure even baking. Then serve as is or with desired sides and sauces.
  • I love serving my eggplant parmesan with marinara sauce for dipping and gluten-free pasta tossed in my Cashew Alfredo! (For more side and sauce options, check the options in the post above.)
  • Best when fresh. But you can store completely cooled leftover eggplant covered in the refrigerator up to 2 days. Reheat on a baking sheet in a 350-degree F (176 C) oven until hot.



*You can also try using gluten-free bread crumbs, but panko bread crumbs add a crispier texture.
*You can sub 2 tsp fresh oregano per 1 tsp dried.
*Nutrition information is a rough estimate calculated with oil for cooking, and without additional sauces or sides.
*Recipe adapted from my Vegan Eggplant Parmesan recipe.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 334 Carbohydrates: 40 g Protein: 4.7 g Fat: 18 g Saturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 218 mg Fiber: 5.4 g Sugar: 4.4 g
AMAZING Vegan Gluten Free CRISPY Eggplant Parmesan! 10 ing, 30 minutes, SO tasty! #vegan #plantbased #healthy #italian #eggplant #recipe #glutenfree #dinner #minimalistbaker

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My Rating:

  1. Annmarie M says

    Delicious! I used homemade unsweetened cashew milk because I didn’t have the almond milk on hand. I also used regular bread crumbs & corn masa because I didn’t have any panko pr cornmeal on hand.

  2. Kat says

    I can’t figure this out…every time I try to make eggplant parm I mess up on the frying part. The first 4-5 slices I put in my cast iron always soak up the oil instantly on one side leaving none for the remaining side + additional slices. Any idea what I’m doing wrong here? I’m using 1-2 tbsp in my cast iron on medium heat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, it’s normal to need more oil! Also, if the pan/oil isn’t hot enough when you add the eggplant, that could be contributing.

  3. Vikki Jochim says

    Tastes very good. However I apparently can not eat eggplant AT ALL. I was trying this recipe as part of a low FODMAP gluten free option and it was maybe 10 minutes I was running to the bathroom.

    Having said that the breading station is something I will carry over to other Parm recipes. Very crispy tasty crust.

  4. Karen says

    This was delicious and my family loved it. It does take some time to put together, but it is well worth it. I will be making it over and over again.

  5. Cc Rodriguez says

    Thank you for this I’m a fan and this is so delicious I am dairy and gluten free and egg free

    I’d like to send you the photo of how it turned out !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, CC! Feel free to tag us in the photo on Instagram ☺️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad it converted you to an eggplant fan, Roz. Thank you for sharing! xo

  6. Liz Murphy says

    Another outstanding recipe Minimalist Baker! I have been longing for the richness of traditional Italian dishes, like an eggplant parmesan. I have learned to adapt to my diary free and gluten free needs but I have not found much to replace eggs when “breading” eggplant. Using the combination of cornstarch and almond milk was perfect. I did not have gluten free panko crumbs but used a finely ground mixture of nut “crumbs” and lo and behold, I have delicious “breaded” eggplant rounds! I then layered a lasagne pan with layers of a rich tomato, garlic, basil and ground turkey sauce, dairy free “ricotta” cheese (Kite Hill), spiralized zucchini, dairy free mozzarella (Violife) and some sprinkled dairy free parmesan (Violife). Two layers of all these ingredients and baked it for about 45 minutes. Wonderful. It’s those small but important techniques that made the difference and helps me stop longing for the old days and becoming more accepting for the solutions I find today. Thanks so much Minimalist Baker, for all that you do and share.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the wonderful review and for sharing your modifications, Liz!

  7. Gordon Tansey says

    My vegan GF daughter in law loved this. The crunch from the coating was brilliant – I added Garlic & Fennel Salt to the mix, and cut the eggplant a little wider. A great change from soft eggplant parma’s, thank you!

  8. Nae says

    Hello from Iowa,
    Can I bake the eggplant in the oven from the beginning instead of frying it?
    Thank you, in advance, for your reply.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nae, it won’t be quite as crispy, but does work. You can bake at 375 F for ~20 minutes, turning at the halfway point. Let us know how you like it!

  9. Jeanine says

    This recipe took longer to make than expected but it was so worth it!! I used corn flake crumbs for the breading and it was wonderful. I will be making this again.

  10. The Vegan Goddess says

    Oh. My. Gawd. This turned out to be restaurant quality delicious.

    Loved it and will make it again.

    I am wondering if using water instead of avocado oil next time would impact the flavor. It would cut back on calories. I might test that out.

    I made the sauces yesterday to save time but it still took time. But it was worth it.

  11. Lisa says

    We made the eggplant parmesan, the marinara sauce and the Alfredo (served on chickpea noodles) as written because I’m GF/DF, and were blown away by the flavor, texture, and ease of this meal. We will absolutely do this again! My 6 years old was into it. Thank you thank you for allowing me some of the comforts of red sauce Italian joints.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad to hear it, Lisa. Thanks so much for the lovely review! xo

  12. Rebecca Garcia says

    Love your recipes and your focus on taste and quality. Thank you so much. I can’t have corn. Is there a recommendation you have for the eggplant Parmesan that replaces corn meal?

    • Emily says

      I made this for dinner tonight and couldn’t run back to the recipe fast enough to leave a comment. This was the best eggplant recipe I have ever made! It was perfectly crispy outside, soft and buttery on the inside, and super flavorful. At the end of the baking time I did turn the oven on broil for 2 minutes for an extra crisp – so worth it. I can’t wait to make this again!

  13. Kim says

    Wow, this was outstanding. Eggplant was so crispy and delicious. Definitely making this again. Thank you for the great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, we don’t have an ingredient photo for this particular recipe, but would be happy to answer any questions that you have!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chiara, would you mind elaborating on what isn’t working about the metrics? Are you not able to view them?

  14. Karly says

    So delicious!!! I used regular flour cuz it’s what I had and I’m not gluten free. Maybe I just had a small eggplant but I had a lot of left over flour mixture but did end up having to add more vegan parm to my breading mixture during the process because it was low. Will make again!

  15. Nia says

    If i were going to use this recipe in a eggplant lasagna would i still need to salt and press the eggplants to get the creamy texture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cassandra. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Lara says

        Made this per recipe, except that we had the smaller Japanese eggplant, so I cut them like sticks for dipping. Also threw in some okra we had since i was frying. Absolutely delicious! Crispy and tasty and perfect with the marinara we made last night from the garden. This recipe is a keeper!

  16. Rajani Kandarpa says

    I made this recipe for eggplants before and all of us loved it, but today i tried the same recipe with Jalepeno’s and it was delicious!!!!

  17. Dorothea says

    I made this yesterday. I used Italian panko crumbs so didn’t need any extra salt. Used whole wheat flour and that worked great. Left out the oil and baked it on a cookie sheet at 375 for about 20 minutes, turning once. Turned out nice and crispy. Didn’t get the parmesan flavor but it was delicious. We loved it plain as finger food!! Great way to love the veggies!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Dorothea! Did you use the vegan parm? That’s what should give it the parm flavor =)

  18. JChristine85 says

    This recipe was a win! The eggplant came out nice and crispy and paired perfectly with marinara sauce. My four year old even enjoyed the eggplant and he’s a picky eater.

  19. Liz Coughlin says

    We enjoyed the eggplant as a delicious side dish to brown rice lasagna. It had a lot of marinara sauce, which made for a perfect combo. I did not have cornmeal around, so doubled on gluten free italian bread crumbs. This is worth repeating!

  20. Pria says

    OMG! When my boyfriend said forget about ordering from the pizza restaurant and he needs this once a week, made me happy and thank you!!!
    Made this for dinner and it’s was so delicious and so simple.
    Thanks you for creating and sharing this delicious recipe. I see alot of things on your IG I’ll be making and posting and of course giving you credit. Thank you!!!!

  21. Aadhya Ramineni says

    This dish tastes pretty good… but it was time consuming and messy to take the eggplant out of the oven, fry, and put it back into the oven…
    My grandma and mother kept saying there has to be an easier way to make eggplant parm… Is it because its gluten free that we have to do the extra steps?
    Also: Make sure to wipe off the salt!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aadhya, you could try just baking it, but it probably won’t get quite as crispy! Let us know if you try it!

  22. Tianna says

    Made this recipe tonight with the marinara sauce and vegan parm from this page. So very tasty! I can’t wait to make it again!

  23. Krista McLeod says

    This eggplant parm was to die for! We aren’t gluten free so we used regular flour and we aren’t fully vegan and the breadcrumbs we had on hand had cheese in them. We topped with pizza sauce because we had some open. Other than that we followed it to a t. We made the garlic vegan pasta on the side and unfortunately didn’t love it. Would do a cashew based creamy sauce next time. Or classic tomato since it goes so well on top of these. Definitely making these again!

  24. Natalie says

    Made this for the first time tonight and it was delicious! Didn’t have cornmeal so just subbed with more of our gf breadcrumbs. So yummy!

  25. Rebeca says

    Delicious! Definitely the salting and rinsing wasn’t necessary and my husband and I were shocked at that. My eggplant was bigger because I had to make a second batch of the dry coating. Even though it took me more time than I like in the kitchen it was totally worth it.
    Also The marinara sauce on the side we thought it was a must! Great recipe.

  26. Barbara says

    I put marinara sauce and melted vegan mozzarella on top at the very end and served it with a green salad. It was delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Barbara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Karen Blakslee says

    Oh My gosh,
    This is the best and most delicious eggplant parmesan I have ever made or eaten.
    It is so so simple and not having to salt the Eggplant makes it even simplier
    Thanks you for your effort in creating and sharing these delicious recipes.
    Keep the delicious recipes coming!

  28. Christine says

    This is the best eggplant parm I’ve ever had, gluten free or not!!!! The coating sticks to the slices perfectly, and the crispness factor is bomb!!!! I used a gluten free breadcrumb mix from Aurora, which has cornmeal in it, and used nutritional yeast instead of vegan parm….total game changer!!!! Made a double batch so we could ha e eggplant parm sandwiches the next day….sooo delicious!!! We are going to try the same recipe using mushrooms and zuchinni tonight!

  29. Emily says

    I took the breading ingredients and followed it to a T with tofu strips minus baking and just fried them up. OMG AMAZING!!

  30. Panna says

    Was great! I really just needed an egg free version because I hate cracking eggs. Used regular milk and AP flour, since its what I had, and it turned out amazingly! I have bookmarked this recipe and this site! First time here. Will be back!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Panna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  31. Rebecca says

    Hi! There’s something I’ve been wondering about for a long time concerning your recipes in general:

    Being European I find metric units much easier to deal with, but my measurements very often don’t match the ones translated in your recipes. Like how this one for instance calls for 1/3 cup panko, which I’ve measured to be 20g, but the metric version of this recipe says to use 35. So which one is right? Do you weigh the ingredients yourself for each recipe, or is it automatically translated?

    I’d really appreciate an answer to this. I’m only asking because I love your recipes and use them a lot<3 (Trying this one tomorrow by the way!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, we make our recipes in US customary measurements and then manually convert to metrics. Hope that helps!

  32. Carlin says

    This. Is. Delicious. I love eggplant, and I especially love not needing to salt it and wait before I cook it.

    I modified by using an egg + water for my wet dip because I was out of milk.
    I also used nutritional yeast instead of vegan parm.

    I served it one night with Minimalist Baker Tempeh Bolognese and have also been packing it for lunch with some hummus and roasted cauliflower on the side (versatile!)

    I cannot wait to make it again to add some delicious eggplant variety to my weekly meals!

  33. Kimberly says

    This was absolutely positively outstanding! Just Wow! I didn’t modify it at all, and served with spaghetti squash and bought spaghetti sauce (was in a hurry for a weeknight). Leftovers will be an eggplant parmigiana sandwich tomorrow. Thank you for the amazing dinner!

  34. Nicki says

    I made this as the recipe is written except I used all purpose flour in place of the gluten free. Oh man! So delish! I cheated and served it over store-bought zucchini noodles (first time trying those) that I boiled for 1 min, drained, then sauteed in olive oil with garlic and a few halved cherry tomatoes. I also just used store-bought marinara sauce. We had olives off the olive bar on the side. Totally hit the spot! I will make this again. I haven’t read through all the comments yet but wonder if these eggplant cutlets could be made ahead and frozen (I can’t imagine why they couldn’t).

  35. Margarita says

    Not just the best eggplant dish I’ve ever made, but the best eggplant dish I’ve ever had. FANTASTIC. Thank you.

  36. Angela says

    I added nutritional yeast instead of vegan parmesan and used normal flour which was fine. Perhaps I didn’t put enough flour or maybe cut them too big cos some weren’t as easy to pick up and dip. Gobbled them up all the same :) a delightful tasty treat.

  37. Kadi says

    SO delicious! I made this for my family for dinner tonight – everyone loved it! The only change I made was to swap in crushed Corn Chex for the panko bread crumbs since it’s what we had on hand. Served it over pasta with a homemade marinara on top.

  38. Pam P. says

    I have not made many eggplant dishes due to the salting prep usually involved, so skipping that part for this recipe initially drew my interest. However, I had high expectations since there were THREE dipping stations, and I’m happy to say that the end product was well worth it! Crispy, delectable eggplant rounds that even my children liked. We dipped them in marinara along with some linguine and cashew alfredo. Once everything is set up, the preparation is easy, so don’t let that deter you. I must’ve had a larger eggplant, because I had to re-make the almond milk mixture and the panko mixture to complete – so just be aware – you may need more. Very good!

  39. Betsy says

    PERFECT. I added a spoonful of marinara and a slice of Violife cheese for the last few minutes of baking, then stuffed them into a ciabatta with more marinara on the side. Eggplant parm sammies FTW!

  40. Nan says

    Love, love, love this dish. We are trying to reduce a little of our fat intake. Has anyone tried this in an air fryer? If so temp and time? Thank you for another favorite on our family’s dinner table.

  41. Marinda says

    We made this tonight for our family if 5 with your cashew alfredo over pasta. Everybody enjoyed it, even the picky eaters! Thank you so much for your recipes. Definitely saved as family favorite.

  42. Cynthia Ruby-Lewis says

    Wonderful, Just made it and snuck one. I had to make ahead for company tomorrow as out doing winery tours in Niagara area Canada. serving with homemade marinara sauce homemade mushroom Alfredo extra part cheese an arugula salad with fruit, slow cooker black bean soup…..can’t wait

  43. Kaylynn says

    Made this tonight for myself and my husband and it was a huge hit! My husband was already wanting seconds before he was done with his first portion. The eggplant came out sooo crispy and delicious!!! I forsee this recipe being a definite staple in our household.

    It take me a bit of time to cook all of this, but that was only because I was making both the vegan parmesan and marinara from scratch. I realize that now that I have a big batch of both, the process of making this recipe should go by very quickly. :)

    Thank you for an awesome recipe!!!

  44. Elle says

    Made this tonight for my two girlfriends, both of whom ‘hated’ eggplant until now…. it was amazing. We all devoured it. Crispy, fullsome, delicious. Thanks for the amazing recipes!

  45. Amar says

    I suddenly got motivated tonight to use up an eggplant that’s about to go bad, and I remembered this recipe. I did not have a key ingredient on hand – any kind of starch – but I hoped for the best and it still turned out amazingly. I skipped the starch altogether in both dipping stations, and also replaced the panko crumbs with “chickpea crumbs” (another GF crumb option), which are much chunkier, but definitely work. My favorite rounds for the delicious texture and crisp are the ones I cut slightly thinner – mine were not all even thickness – and browned longer in the pan beforehand . Adding to all the others raving about this recipe – it’s a keeper!

  46. Amanda Olson says

    So delicious! My 3 y.o. asked for more. I used a Japanese eggplant, which was long and skinny. They also have less seeds. Can’t wait to make it again.

  47. Bethany Bolthouse says

    This was tonight’s dinner, and it was delicious! I haven’t eaten eggplant a lot, and I had an eggplant parmesan at a restaurant a few months ago that left a pretty poor impression (super greasy and soggy), so I was excited to give it another shot and it did not disappoint! Plus the cooking method is really pretty simple. My non-vegan husband really liked it too, which was a pleasant surprise. :)

  48. Ally Titsworth says

    I absolutely LOVE this recipe. I make it all the time. Instead of pasta I have it with Kale chips seasoned with Turmeric and Garlic Powder. So thankful I found this recipe!!!

  49. Liz says

    This was only the second time I’ve had eggplant and I wasn’t impressed with the first but this was AMAZING! The only thing I subbed was nutritional yeast instead of vegan parm (I was out and didn’t realize it)
    It came out perfect and delicious!

  50. Marylou says

    I made this and we liked it a lot. My only regret is l wished I had made more, since it was a lot of work. But it is our new favorite way to prepare eggplant. Seemed like something we could do outside on the grill. Thanks for sharing!

  51. Erica says

    I made this dish this week and I’ve got to tell you…I could eat this three meals a day for a whole year and not get tired of it. Hands down my absolute favorite meal. The ‘parmesan cheese’ is delicious! Even my non vegan Mom loves it! Can’t wait to make it again. Thank you so much!

  52. Karine says

    Hi Dana, I made this last night and it was amazing! The texture of the eggplant turned out perfectly. Do you think this is something that would freeze well?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      My first thought is probably not? But we haven’t tried it and can’t say for sure. If you do, report back on how it goes!

  53. Leona says

    They were delicious! But too many steps to make. I would say that if you make them, double it, so it is worth the work. I have to say you need time for this one.

  54. Julie says

    Amazing and delicious dish! Thank you for sharing your artistry.

    For other readers, I didn’t cut my eggplant as thick and just cooked 2.5 minutes per side; no oven was necessary. The result was perfect for us – a little crisp around the outside and a soft inside. Yummy!

  55. weizen says

    can anyone recommend a great gluten-free pasta? i’ve been trying so many brands but they all disappoint – either too sticky or too dense

  56. Andrea says

    Made it, loved it! My husband is a meat eater and quite weary of veggies. He tried some and then finished off half the baking sheet.

    This was the very first time I have tried eggplant. Thank you, Dana, for introducing me to something new and scrumptious!

  57. Alixx says

    I made this for a family gathering, and everyone really liked it. It’s great to have an option that is both vegetarian and gluten free that doesn’t feel like it skimps on flavor. I did have one issue, though. When I fried the eggplant in coconut oil, it got really really smoky. We had to open doors and windows it was so smoky. Any thoughts as to why that happened? Otherwise, everything was great.

  58. Paulette says

    I save your emails, used the one from Thanksgiving for the scalloped potatoes, big hit. Tried to open this recipe again today but the link does not work

  59. Elizabeth says

    THIS WAS SOOO GOOD! Made it for my boyfriend and I last night and it was a hit. My food processor broke so I didn’t get to make it with the alfredo sauce- Just marinara and pasta. But will definitely be adding this to my weekly rotation. Thanks for creating another foolproof recipe Dana!

  60. Britta Wetteskind says

    Hi Dana,
    I’m completeley obsessed with your recipes and photos. I stumbled across you on instagram after becoming vegan and gluten free and while desperately trying to figure out what to cook and eat. I love cooking and you have inspired me in so many ways. Your recipes are simple, yet so delicious.
    I’m so grateful for YOU! THANK YOU!!!
    I’ve made the minestrone, pumpkin curry and eggplant parmesan and much more….all amazing!

  61. Caroline says

    I made this last night and did not find it appetizing. Instead of 1/8″ slices, I cut 1/4′ slices and even that was not thick enough for me. With the 1/8″ it seems you’d have more of an eggplant chip. Maybe that was the intent. I did like the 3 step process and ingredients and will likely try this again with 1/2″ thick slices. I assume the reason they are baked is to make them crispier.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, it seems you didn’t follow the method I recommended. They’re definitely supposed to be crispy!

  62. Murphy says

    Do you have a recommendation for where to find egg free, GF tagliatelle noodles?? I’ve only been able to find one or the other, but not one that’s both :(

    • Britta Wetteskind says

      I’ve been looking for these as well. It seems as if they only have them in the UK. Someone in the US better start making them!

  63. Madeline says

    We made this for the first time the other night and it was DELICIOUS! Even our 14 month old babe couldn’t get enough. A few more steps than our normal dinner prep but totally worth it! Definitely a keeper :) Thanks for yet another awesome recipe!

  64. Aarushi says

    Loved this recipe! Made it tonight (including the fettucine alfredo and homemade marinara sauce) TURNED OUT AWESOME. Has been added to the roster :) I totally forgot to add the breadcrumbs but I don’t think it affected the final outcome. It stayed crispy even after sitting for an hour or so.

  65. Ashley S says

    I made this recipe last night and I love these mini eggplant rounds! I’ve always made the long thin strips but these are a perfect alternative. Thank you for making life gluten free so much easier! I love these crisp cuties, excellent for dipping in the marinara sauce! Great texture and crunch. Another reliable recipe from minimalist baker, well done!

  66. Kristin Ellmers says

    I made this coating with zucchini strips and so delicious!!! Can’t believe I got that type of crunch with gluten free. I was lucky to find the Kikkoman brand gluten free Pablo, been looking for a while. Thank you, I will definitely make again!

  67. SCIS says

    These are AMAZING! Love this recipe and so did my meat eating boyfriend. I tried to make the Alfredo sauce but it tasted too much like the mac and cheese recipe. Heated up the leftovers with some marinara for dipping- highly recommend!

  68. Mir says

    Oh. my goddess. Dana, I cannot even tell you how freaking amazing this was. I came home and realized my partner had bought an eggplant a few days ago and it was just on its last day or two before it was going to go back. I coincidentally had just received your newsletter email that same day, so I thought, “what the heck?” and whipped this dish up with what I had in my cabinets (didn’t have any cornmeal, so I just used more cornstarch).

    AND IT WAS AMAZING. Seriously. I cannot even tell you. We were both swooning and in complete heaven. We both agreed that this is THE BEST EGGPLANT that either of us have *ever* had. We loved it so much that we’re going out again tomorrow to get another eggplant to make it yet again. We’re going to use this recipe a lot in the years to come! Thank you, thank you!

  69. keri says

    Has anyone made this ahead — up until the baking point? Perhaps the time may change is they are baked cold from the day before. I was thinking of serving Christmas Day but don’t want to prepare then. Thoughts ?

    Side note: I just made them to try – excellent !! At first I fried in pan… I them got impatient and used the griddle.

    • Elena says

      In LOVE! Sooo crispy and tasty. I added some nutritional yeast and pepper into the breadcrumbs.

      I made them up to step three (dipped and battered) and then I froze them. They kept very well! To reheat I panfried and baked them as per usual and they tasted just as good as the first time! My boyfriend and I love having this quick dinner/snack on hand.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Beth! I suggested to others with corn sensitivities to mix more of the other two dry ingredients in place of the cornmeal. Let me know how it goes!

  70. Ines says

    If I left out the cornmeal (and used the arrowroot starch instead of cornstarch), would they still come out crunchy? I can’t handle corn or corn products. Otherwise, it looks and sounds delicious! Thanks.

  71. Xochi Kaplan says

    My family and I just decided to go Vegan and I just want to say Thank you for your recipes, they are amazing!!! I’m trying this one tomorrow with the homemade “ parm cheese” yay!

    X. Kaplan.

  72. Trish OLeary says

    Hey Hun,

    Only eat the “male” eggplants if you don’t like the bitterness. It is the seeds that cause the bitterness and the males don’t have very many at all.
    If the belly button is round than it is a male, if it is a slit than it’s a female :)

    Cheers and Happy Holidays

    • Kate says

      I’ve never really liked eggplant, always thinking it was too bitter, maybe this is why. I’ll make this for my sister in law at Christmas and make sure I get a male eggplant. Thanks for the tip ?

    • Julia says

      This is scientifically untrue. Nightshades have the ability to self pollinate and do not have made or female varieties.

      But this recipe is delicious. It has become my go to comfort food paired with the cashew Alfredo. The coating on the eggplant is perfectly crispy. Thank you!

  73. Laura says

    I have loved the original recipie and can’t wait to try it with these changes! I really appreciate the ingredient list being separated into the three different dipping stations :)
    I’ve been so obsessed with the original recipie, I figured out the secret to preparing it with my 16-month old pulling on my apron and playing with all the spices in the cabinet… and that secret is really just dedication to a delicious dinner. (And now he really likes raw eggplant so ?)

    Thanks and excited to try out the new mix!

  74. Kathleen Jones says

    I was just trying to figure out how to make your other eggplant parm recipe GF for my mom for Christmas and then I wake up to this! YAY!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda! We have noticed a small bug with ipads and we’ve been waiting on an update from apple. That said, that’s been a couple months and they haven’t rolled out that fix yet. We’re working on an alternative option, but it’s likely a few weeks out as well. All that to say something should be fixed in the near future! The print function should work on a computer if you have access to that.

      • Leigh says

        hope its solved soon. I can still print them, but it’s a bit more time consuming than id prefer. love your recipes!

    • Iris says

      I have found a way around this , all you do is
      click print ( yes it shows the blank page)
      then you go to your history
      click the first link ( if you read it should say easy print recipe)
      then it should show the recipe
      finally it should print.
      It works on mine, good luck ?

    • Vicki New says

      I am a Celiac and always looking for new recipes. Eggplant was on sale at the grocery so I bought one. In short your recipe was TERRIFIC!! My husband and I ate the whole plate. By the way my Gluten Free Chex mix recipe was in last June’s Gluten Free magazine. I am Vicki Thank you very much!!