29+ Irresistible Gluten-Free Breaded Eggplant Recipes You Must Try

If you’re a fan of crispy, flavorful eggplant but need to stick to a gluten-free diet, you’re in for a treat!

Breaded eggplant is a classic comfort food, and with the right gluten-free ingredients, it can be just as crunchy, satisfying, and delicious as the original.

Whether you’re looking for a light appetizer, a hearty side dish, or a main course that will wow your guests, there are endless possibilities when it comes to gluten-free breaded eggplant recipes.

From simple herb-seasoned breading to more exotic flavors, these recipes bring the perfect balance of crispy exterior and tender eggplant interior, with every bite bursting with flavor.

In this article, we’ve rounded up over 29 mouthwatering gluten-free breaded eggplant recipes that are sure to satisfy your cravings and impress anyone you serve them to.

29+ Irresistible Gluten-Free Breaded Eggplant Recipes You Must Try

With 29+ gluten-free breaded eggplant recipes at your fingertips, there’s no limit to the tasty and creative ways you can enjoy this versatile vegetable.

From crunchy bites perfect for dipping to savory, full meals that are both satisfying and nutritious, these recipes cater to a variety of tastes and dietary preferences.

Plus, they are all made with gluten-free ingredients, making them suitable for those with dietary restrictions or anyone simply looking to eat a little healthier.

Whether you’re a seasoned chef or a beginner in the kitchen, these gluten-free breaded eggplant recipes are easy to make and guaranteed to deliver delicious results.

So, gather your ingredients, preheat the oven, and get ready to enjoy a whole new world of crispy, gluten-free goodness!

Crispy Gluten-Free Breaded Eggplant Slices

Enjoy these crunchy and delicious gluten-free breaded eggplant slices that are perfect as a snack, appetizer, or side dish.

Made with a crispy almond flour coating, they offer the perfect balance of texture and flavor without any gluten.

Whether baked or air-fried, these slices are sure to satisfy your cravings for a crispy, savory bite.

Ingredients:

• 1 medium eggplant, sliced into ½-inch rounds
• 1 cup almond flour
• ½ cup grated Parmesan cheese (optional)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking) or cooking spray (for air frying)

Instructions:

1. Preheat the oven to 400°F (200°C) or set the air fryer to 375°F (190°C).
2. Slice the eggplant into even rounds and sprinkle with salt. Let them rest for 15 minutes, then pat dry with a paper towel to remove excess moisture.
3. In a bowl, mix almond flour, Parmesan cheese (if using), garlic powder, Italian seasoning, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat them evenly with the almond flour mixture.
5. Arrange the coated slices on a lined baking sheet or in the air fryer basket.
6. If baking, drizzle olive oil over the slices and bake for 20–25 minutes, flipping halfway through, until golden brown and crispy. If air frying, spray lightly with cooking spray and cook for 12–15 minutes, flipping once.
7. Serve warm with marinara sauce or your favorite dip.

Crispy on the outside and tender on the inside, these gluten-free breaded eggplant slices are a fantastic alternative to traditional breaded eggplant.

They pair well with salads, pasta dishes, or as a simple yet satisfying snack.

Gluten-Free Breaded Eggplant Parmesan

This gluten-free take on the classic Eggplant Parmesan delivers all the rich, cheesy goodness without any wheat-based breadcrumbs.

Perfectly breaded eggplant slices are layered with marinara sauce and mozzarella cheese, creating a comforting and flavorful dish that everyone will love.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free panko or crushed gluten-free crackers
• ½ cup almond flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lightly salt the eggplant slices and let them sit for 15 minutes to draw out moisture. Pat them dry.
3. In one bowl, whisk the eggs. In another bowl, combine gluten-free panko, almond flour, garlic powder, onion powder, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
5. Heat olive oil in a pan over medium heat and cook the eggplant slices for 2–3 minutes per side until golden brown.
6. In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant slices. Sprinkle with mozzarella and Parmesan. Repeat layers until all ingredients are used.
7. Bake for 25–30 minutes, until the cheese is melted and bubbly.
8. Let it cool for a few minutes before serving.

This gluten-free Eggplant Parmesan is a hearty, satisfying meal with layers of crispy eggplant, rich sauce, and gooey cheese.

It’s a fantastic comfort dish that’s both indulgent and gluten-free.

Gluten-Free Breaded Eggplant Fries

These crispy gluten-free breaded eggplant fries are a fun and healthier alternative to traditional fries.

Coated in a flavorful blend of gluten-free breadcrumbs and seasonings, they make the perfect appetizer, side dish, or snack.

Serve with your favorite dipping sauce for an irresistible treat.

Ingredients:

• 1 medium eggplant, cut into fry-sized strips
• 1 cup gluten-free breadcrumbs
• ½ cup grated Parmesan cheese (optional)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking) or cooking spray (for air frying)

Instructions:

1. Preheat the oven to 400°F (200°C) or set the air fryer to 375°F (190°C).
2. Cut the eggplant into fry-like strips and sprinkle them with salt. Let them sit for 15 minutes, then pat dry.
3. In one bowl, beat the eggs. In another, mix gluten-free breadcrumbs, Parmesan cheese (if using), paprika, garlic powder, salt, and pepper.
4. Dip each eggplant strip into the beaten eggs, then coat with the breadcrumb mixture.
5. Place the coated fries on a lined baking sheet or in an air fryer basket.
6. If baking, drizzle with olive oil and bake for 20–25 minutes, flipping halfway. If air frying, spray lightly with cooking spray and cook for 12–15 minutes, flipping once.
7. Serve warm with marinara sauce, ranch, or your favorite dip.

These crispy, golden eggplant fries are a great alternative to potato fries, offering a unique texture and flavor while staying completely gluten-free. They’re perfect for dipping and make a great addition to any meal.

Gluten-Free Breaded Eggplant Cutlets

These gluten-free breaded eggplant cutlets are a delicious, crispy alternative to traditional breaded eggplant.

They make a fantastic meat substitute, perfect for serving as a main dish, in sandwiches, or alongside a fresh salad.

With a golden, crunchy coating and a tender inside, these cutlets are sure to become a favorite in your gluten-free meal rotation.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free panko breadcrumbs
• ½ cup almond flour or oat flour
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking) or cooking spray (for air frying)

Instructions:

1. Preheat the oven to 400°F (200°C) or set the air fryer to 375°F (190°C).
2. Lightly salt the eggplant slices and let them rest for 15 minutes to remove excess moisture. Pat them dry.
3. In a shallow bowl, mix gluten-free panko, almond flour, garlic powder, Italian seasoning, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat it with the breadcrumb mixture, pressing to adhere.
5. Place the coated slices on a lined baking sheet or in an air fryer basket.
6. If baking, drizzle lightly with olive oil and bake for 20–25 minutes, flipping halfway. If air frying, spray with cooking spray and cook for 12–15 minutes, flipping once.
7. Serve warm with marinara sauce or as a sandwich filling.

These crispy eggplant cutlets make a satisfying gluten-free meal with plenty of texture and flavor.

Pair them with pasta, a side salad, or use them in a hearty sandwich for a delicious and nutritious dish.

Spicy Gluten-Free Breaded Eggplant Bites

For a bold twist on traditional breaded eggplant, these spicy gluten-free eggplant bites pack a punch of flavor and crunch.

They are perfect as an appetizer, snack, or party dish, served with your favorite dipping sauce. The combination of heat from spices and a crispy, gluten-free coating makes these bites irresistible.

Ingredients:

• 1 medium eggplant, cut into bite-sized cubes
• 1 cup gluten-free breadcrumbs
• ½ cup chickpea flour or almond flour
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking) or cooking spray (for air frying)

Instructions:

1. Preheat the oven to 400°F (200°C) or set the air fryer to 375°F (190°C).
2. Salt the eggplant cubes and let them sit for 15 minutes to remove moisture. Pat them dry.
3. In a bowl, mix gluten-free breadcrumbs, chickpea flour, paprika, cayenne pepper, garlic powder, salt, and black pepper.
4. Dip each eggplant cube into the beaten eggs, then coat evenly in the breadcrumb mixture.
5. Arrange the coated bites on a lined baking sheet or in an air fryer basket.
6. If baking, drizzle with olive oil and bake for 20–25 minutes, shaking the pan halfway. If air frying, spray lightly with cooking spray and cook for 12–15 minutes, flipping once.
7. Serve hot with spicy mayo, ranch, or a tangy dipping sauce.

These spicy eggplant bites are crunchy, flavorful, and perfect for those who love a bit of heat.

They’re a great gluten-free option for parties, game nights, or even as a quick snack.

Gluten-Free Breaded Eggplant Stacks with Pesto

Take your gluten-free breaded eggplant to the next level with these elegant eggplant stacks layered with pesto and cheese.

This dish combines crispy eggplant rounds, rich pesto, and creamy mozzarella for a beautifully layered appetizer or main course.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free panko or crushed gluten-free crackers
• ½ cup almond flour
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• ½ cup pesto (store-bought or homemade)
• 1 cup fresh mozzarella, sliced
• ½ cup cherry tomatoes, sliced (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Lightly salt the eggplant slices and let them rest for 15 minutes to remove excess moisture. Pat them dry.
3. In a bowl, combine gluten-free panko, almond flour, garlic powder, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
5. Place on a lined baking sheet, drizzle with olive oil, and bake for 20–25 minutes, flipping halfway, until golden brown.
6. Once baked, layer one eggplant slice with a spoonful of pesto, a slice of mozzarella, and a cherry tomato slice. Repeat with another eggplant slice to form a stack.
7. Return to the oven for 5 minutes until the cheese melts slightly.
8. Serve warm, garnished with fresh basil.

These gluten-free breaded eggplant stacks offer a gourmet twist on classic breaded eggplant.

The layers of crispy eggplant, fresh pesto, and creamy mozzarella create a beautifully balanced dish that’s perfect for entertaining or a special dinner.

Gluten-Free Breaded Eggplant Rolls with Ricotta Filling

These gluten-free breaded eggplant rolls are filled with a rich ricotta mixture and baked in marinara sauce, making for a comforting and satisfying dish.

They’re a great alternative to traditional lasagna rolls and are perfect for a gluten-free dinner that’s both indulgent and delicious.

Ingredients:

• 2 medium eggplants, sliced lengthwise into ¼-inch strips
• 1 cup gluten-free breadcrumbs
• ½ cup almond flour
• ½ teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 1 ½ cups ricotta cheese
• 1 cup spinach, chopped (optional)
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil (for baking)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Salt the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Pat them dry.
3. In a shallow bowl, mix gluten-free breadcrumbs, almond flour, garlic powder, basil, salt, and pepper.
4. Dip each eggplant strip into the beaten eggs, then coat in the breadcrumb mixture.
5. Heat olive oil in a pan and lightly fry the eggplant strips for 2–3 minutes per side until golden and crispy.
6. In a separate bowl, mix ricotta cheese with spinach, salt, and pepper.
7. Place a spoonful of the ricotta mixture at one end of each eggplant strip and roll them up tightly.
8. Spread a thin layer of marinara sauce in a baking dish, then arrange the eggplant rolls on top. Cover with the remaining marinara sauce and sprinkle mozzarella cheese over the top.
9. Bake for 25–30 minutes, until the cheese is bubbly and golden.
10. Serve warm, garnished with fresh basil.

These gluten-free eggplant rolls with ricotta filling are a comforting, cheesy delight.

The crispy eggplant provides a great texture, while the creamy ricotta and marinara create a well-balanced flavor that will leave you craving more.

Gluten-Free Breaded Eggplant and Zucchini Medley

This gluten-free breaded eggplant and zucchini medley offers a light yet flavorful dish that can be enjoyed as a side or main course.

The crispy coating and tender vegetables come together in perfect harmony, making this a fantastic option for a healthy yet indulgent meal.

Ingredients:

• 1 medium eggplant, sliced into ½-inch rounds
• 1 medium zucchini, sliced into ½-inch rounds
• 1 cup gluten-free panko breadcrumbs
• ½ cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking) or cooking spray (for air frying)

Instructions:

1. Preheat the oven to 400°F (200°C) or set the air fryer to 375°F (190°C).
2. Salt the eggplant and zucchini slices and let them rest for 15 minutes to remove excess moisture. Pat them dry.
3. In a shallow bowl, combine gluten-free panko, almond flour, garlic powder, thyme, salt, and black pepper.
4. Dip each vegetable slice into the beaten eggs, then coat in the breadcrumb mixture, pressing to adhere.
5. Arrange the coated slices on a lined baking sheet or in an air fryer basket.
6. If baking, drizzle lightly with olive oil and bake for 20–25 minutes, flipping halfway. If air frying, spray with cooking spray and cook for 12–15 minutes, flipping once.
7. Serve warm with a side of marinara sauce or your favorite dipping sauce.

This gluten-free breaded eggplant and zucchini medley is a versatile dish that works wonderfully as a snack, side dish, or even as part of a larger meal.

The combination of crispy textures and the light seasoning makes it a perfect dish for both vegetarians and anyone looking for a healthier, gluten-free option.

Gluten-Free Breaded Eggplant and Avocado Tacos

These gluten-free breaded eggplant and avocado tacos offer a fresh, delicious twist on traditional tacos.

The crispy eggplant is paired with creamy avocado and topped with a tangy lime slaw for a vibrant, healthy meal that’s full of flavor.

Perfect for a weeknight dinner or a fun taco night with a gluten-free twist.

Ingredients:

• 1 medium eggplant, sliced into ½-inch rounds
• 1 cup gluten-free panko breadcrumbs
• ½ cup cornmeal
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• 6 small gluten-free corn tortillas
• 1 ripe avocado, sliced
• 1 cup shredded cabbage or lettuce
• ½ cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant slices and let them rest for 15 minutes to remove excess moisture. Pat them dry.
3. In a shallow bowl, combine gluten-free panko, cornmeal, cumin, garlic powder, paprika, salt, and pepper.
4. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture.
5. Place the coated eggplant slices on a lined baking sheet, drizzle with olive oil, and bake for 20–25 minutes, flipping halfway, until golden and crispy.
6. In a bowl, mix shredded cabbage or lettuce with sour cream or Greek yogurt, lime juice, and a pinch of salt.
7. Warm the gluten-free corn tortillas in a skillet or microwave.
8. To assemble, place a few crispy eggplant slices on each tortilla, top with avocado slices, and add a spoonful of the lime slaw. Garnish with fresh cilantro.
9. Serve immediately with extra lime wedges on the side.

These gluten-free breaded eggplant and avocado tacos are a fun and delicious way to enjoy a gluten-free meal.

The combination of crispy eggplant, creamy avocado, and tangy slaw creates a balanced and flavorful bite that will leave you craving more.

4o mini

You said:

Write more 3

ChatGPT said:

Gluten-Free Breaded Eggplant with Lemon Herb Dip

This gluten-free breaded eggplant is crispy on the outside and tender on the inside, paired with a refreshing lemon herb dip that adds a zesty kick.

It’s perfect as an appetizer or a light snack, and the dip complements the eggplant beautifully with its bright, tangy flavors.

Ingredients:

• 1 medium eggplant, sliced into ½-inch rounds
• 1 cup gluten-free panko breadcrumbs
• ½ cup almond flour
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• 1 cup Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh dill, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant slices and let them rest for 15 minutes to remove excess moisture. Pat them dry with a paper towel.
3. In a shallow bowl, combine gluten-free panko, almond flour, oregano, garlic powder, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to ensure it sticks.
5. Place the coated slices on a lined baking sheet, drizzle lightly with olive oil, and bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
6. For the dip, combine Greek yogurt, lemon juice, lemon zest, fresh parsley, dill, and a pinch of salt in a bowl. Stir well to combine.
7. Serve the warm eggplant slices with the lemon herb dip on the side.

These gluten-free breaded eggplant slices paired with a tangy lemon herb dip make a perfect snack or appetizer.

The crispy texture of the eggplant combined with the fresh, citrusy dip creates a delightful contrast that’s both refreshing and satisfying.

Gluten-Free Breaded Eggplant and Chickpea Salad

This gluten-free breaded eggplant and chickpea salad is a hearty, flavorful dish packed with crispy eggplant, crunchy chickpeas, and a savory dressing.

It’s perfect for a light lunch or as a side to any main dish, offering a satisfying combination of textures and flavors.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free breadcrumbs
• ½ cup chickpea flour
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 1 tablespoon olive oil (for baking)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups mixed greens (such as arugula, spinach, and kale)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant slices and let them sit for 15 minutes to release moisture, then pat them dry.
3. In a shallow bowl, mix gluten-free breadcrumbs, chickpea flour, cumin, garlic powder, paprika, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture, pressing gently to adhere.
5. Arrange the coated eggplant slices on a lined baking sheet, drizzle with olive oil, and bake for 20–25 minutes, flipping halfway, until crispy and golden.
6. While the eggplant is baking, prepare the chickpeas. Spread them on a baking sheet, drizzle with olive oil, and bake for 10–15 minutes until crispy.
7. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, crispy eggplant, and chickpeas.
8. In a small bowl, whisk together tahini, lemon juice, and honey or maple syrup to make the dressing. Drizzle the dressing over the salad and toss gently to combine.
9. Serve immediately and enjoy!

This gluten-free breaded eggplant and chickpea salad is packed with flavor and texture.

The crispy eggplant, crunchy chickpeas, and fresh vegetables come together in a refreshing and satisfying salad that makes for a perfect gluten-free meal or side dish.

Gluten-Free Breaded Eggplant and Quinoa Patties

These gluten-free breaded eggplant and quinoa patties are a fantastic plant-based meal option.

Packed with protein from quinoa and fiber from eggplant, these patties are crispy on the outside and tender on the inside. They’re perfect for a quick meal, served with a salad or in a gluten-free bun.

Ingredients:

• 1 large eggplant, grated
• 1 cup cooked quinoa
• 1 cup gluten-free breadcrumbs
• 2 eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• ½ cup shredded mozzarella cheese (optional)

Instructions:

1. Grate the eggplant and salt it lightly, letting it sit for 15 minutes to remove excess moisture. After 15 minutes, squeeze out any excess water using a clean kitchen towel.
2. In a large bowl, combine the grated eggplant, cooked quinoa, gluten-free breadcrumbs, eggs, garlic powder, basil, salt, pepper, and mozzarella cheese (if using). Mix well until everything is fully combined.
3. Shape the mixture into patties, about 2–3 inches wide, using your hands.
4. Heat olive oil in a skillet over medium heat. Once hot, add the patties and cook for 3–4 minutes per side, until golden brown and crispy.
5. Remove from the skillet and drain on paper towels.
6. Serve the quinoa and eggplant patties with a side of mixed greens, a drizzle of tahini, or a gluten-free dipping sauce.

These gluten-free breaded eggplant and quinoa patties are both hearty and nutritious.

The combination of quinoa and eggplant offers a unique texture, while the crispy exterior makes each bite irresistible. Enjoy them as a main dish, in a sandwich, or as a satisfying snack.

Gluten-Free Breaded Eggplant Parmesan

This gluten-free breaded eggplant Parmesan is a comforting and classic Italian dish made with crispy, golden eggplant slices, marinara sauce, and melted mozzarella cheese.

It’s perfect for anyone following a gluten-free diet but still craving the delicious flavors of traditional eggplant Parmesan.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 1 cup gluten-free breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons olive oil (for baking)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Salt the eggplant slices and let them rest for 15 minutes to release moisture. Pat them dry with a paper towel.
3. In a shallow bowl, mix gluten-free breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture, pressing to ensure an even coating.
5. Arrange the coated eggplant slices on a lined baking sheet and drizzle with olive oil. Bake for 20–25 minutes, flipping halfway, until golden and crispy.
6. In a baking dish, spread a thin layer of marinara sauce, then layer the crispy eggplant slices on top. Spoon more marinara sauce over the eggplant, then top with shredded mozzarella cheese.
7. Return the dish to the oven and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve warm.

This gluten-free breaded eggplant Parmesan is a hearty, cheesy dish full of flavor.

The crispy eggplant pairs perfectly with the rich marinara sauce and gooey mozzarella, creating a satisfying meal for anyone looking for a gluten-free alternative to traditional eggplant Parmesan.

Gluten-Free Breaded Eggplant with Garlic Yogurt Sauce

This gluten-free breaded eggplant, paired with a creamy garlic yogurt sauce, offers a light yet flavorful dish.

The crispy eggplant rounds are perfectly complemented by the tangy sauce, making it an excellent appetizer or side dish.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free panko breadcrumbs
• ½ cup chickpea flour or oat flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Pat them dry with a towel.
3. In a shallow bowl, mix gluten-free panko, chickpea flour, paprika, garlic powder, salt, and pepper.
4. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture, pressing lightly to ensure the breadcrumbs stick.
5. Arrange the coated eggplant slices on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and bake for 20–25 minutes, flipping halfway, until crispy and golden.
6. While the eggplant is baking, prepare the garlic yogurt sauce by mixing Greek yogurt, minced garlic, lemon juice, and a pinch of salt in a small bowl.
7. Once the eggplant is baked, serve the crispy slices with the garlic yogurt sauce on the side, garnished with fresh parsley.

This gluten-free breaded eggplant with garlic yogurt sauce offers a balance of crispy and creamy textures.

The zesty garlic yogurt sauce complements the eggplant perfectly, adding a refreshing element that makes it a great dish to serve as a snack, appetizer, or side.

Gluten-Free Breaded Eggplant and Mushroom Stir-Fry

This gluten-free breaded eggplant and mushroom stir-fry is a savory, veggie-packed dish full of flavor.

The crispy eggplant pairs beautifully with tender mushrooms in a savory stir-fry sauce. This dish is ideal for a quick weeknight dinner or as part of a larger gluten-free meal.

Ingredients:

• 1 large eggplant, cut into 1-inch cubes
• 1 cup gluten-free panko breadcrumbs
• ½ cup rice flour
• 1 teaspoon garlic powder
• 1 teaspoon soy sauce (or tamari for gluten-free)
• 1 tablespoon olive oil (for baking)
• 1 tablespoon sesame oil (for stir-frying)
• 1 cup mushrooms, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons tamari or gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant cubes and let them rest for 15 minutes to remove excess moisture. Pat dry with paper towels.
3. In a shallow bowl, mix gluten-free panko, rice flour, garlic powder, and a pinch of salt.
4. Dip each eggplant cube into soy sauce, then coat in the breadcrumb mixture.
5. Arrange the coated eggplant cubes on a lined baking sheet, drizzle with olive oil, and bake for 20–25 minutes, flipping halfway, until crispy and golden.
6. Heat sesame oil in a large skillet over medium heat. Add mushrooms, bell pepper, onion, and garlic, and stir-fry for 5–7 minutes, until the vegetables are tender.
7. In a small bowl, whisk together tamari, rice vinegar, and honey or maple syrup to create the stir-fry sauce.
8. Once the eggplant is crispy, add it to the stir-fried vegetables and pour the sauce over the top. Toss to combine and cook for an additional 2–3 minutes until everything is coated and heated through.
9. Serve hot with steamed rice or quinoa.

This gluten-free breaded eggplant and mushroom stir-fry is a flavorful, savory dish that is both satisfying and healthy.

The crispy eggplant and tender vegetables combine beautifully with the savory stir-fry sauce, making it a perfect weeknight dinner or a gluten-free meal for any occasion.

Gluten-Free Breaded Eggplant with Roasted Red Pepper Sauce

This gluten-free breaded eggplant, paired with a smoky roasted red pepper sauce, is a flavorful dish that offers both crunch and richness.

The crispy eggplant combined with the sweet and smoky pepper sauce creates a delightful contrast, making it perfect as an appetizer or a side dish.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free panko breadcrumbs
• ½ cup almond flour
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• 1 cup roasted red peppers (jarred or fresh, peeled)
• 1 tablespoon olive oil (for the sauce)
• 1 clove garlic, minced
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant slices and let them sit for 15 minutes to remove excess moisture, then pat dry with a towel.
3. In a shallow bowl, mix gluten-free panko, almond flour, oregano, garlic powder, salt, and pepper.
4. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture, pressing gently to ensure even coverage.
5. Arrange the coated eggplant slices on a lined baking sheet and drizzle with olive oil. Bake for 20–25 minutes, flipping halfway, until crispy and golden.
6. While the eggplant is baking, prepare the roasted red pepper sauce. In a blender or food processor, combine the roasted red peppers, olive oil, minced garlic, red wine vinegar, salt, and pepper. Blend until smooth.
7. Once the eggplant is done, serve the crispy slices with a generous drizzle of roasted red pepper sauce on top.

This gluten-free breaded eggplant with roasted red pepper sauce is a delightful dish with a rich combination of textures and flavors.

The crispy eggplant paired with the smoky, sweet sauce creates a satisfying meal that can be enjoyed as an appetizer or a side dish.

Gluten-Free Breaded Eggplant with Avocado Salsa

This gluten-free breaded eggplant with avocado salsa is a fresh and vibrant dish that combines crispy, golden eggplant with a creamy, tangy avocado topping.

It’s perfect as a light meal, appetizer, or a healthy snack option that’s bursting with flavor.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free breadcrumbs
• ½ cup chickpea flour
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• 1 ripe avocado, diced
• 1 small tomato, diced
• ½ red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant slices and let them sit for 15 minutes to release moisture. Pat them dry with a towel.
3. In a shallow bowl, combine gluten-free breadcrumbs, chickpea flour, chili powder, garlic powder, salt, and pepper.
4. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture, pressing lightly to ensure it sticks.
5. Arrange the coated eggplant slices on a lined baking sheet, drizzle with olive oil, and bake for 20–25 minutes, flipping halfway through until golden and crispy.
6. While the eggplant is baking, prepare the avocado salsa by combining the diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix gently to combine.
7. Once the eggplant is done, serve with a spoonful of avocado salsa on top.

This gluten-free breaded eggplant with avocado salsa is a fresh and vibrant dish that is both satisfying and nutritious.

The crispy eggplant and creamy, tangy salsa pair together perfectly, making it a delicious and healthy option for any meal or snack.

Gluten-Free Breaded Eggplant and Cauliflower Bites

These gluten-free breaded eggplant and cauliflower bites are a fun and healthy twist on traditional fritters.

The combination of crispy, breaded eggplant and roasted cauliflower creates a satisfying dish that is both light and flavorful. Perfect as an appetizer or side dish!

Ingredients:

• 1 medium eggplant, peeled and diced
• 1 small head of cauliflower, cut into florets
• 1 cup gluten-free breadcrumbs
• ½ cup chickpea flour
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon turmeric
• ½ teaspoon paprika
• Salt and pepper to taste
• 2 eggs, beaten
• 2 tablespoons olive oil (for roasting)
• 1 tablespoon olive oil (for frying)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant cubes and let them sit for 15 minutes to release moisture, then pat dry with paper towels.
3. Toss the cauliflower florets with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and slightly crispy.
4. In a shallow bowl, combine gluten-free breadcrumbs, chickpea flour, cumin, garlic powder, turmeric, paprika, salt, and pepper.
5. Dip each eggplant cube into the beaten eggs, then coat it with the breadcrumb mixture.
6. Heat olive oil in a skillet over medium heat. Add the eggplant cubes and cook for 3–4 minutes per side until golden and crispy.
7. Once the eggplant and cauliflower are done, combine them in a large bowl and toss gently.
8. Serve the gluten-free breaded eggplant and cauliflower bites as an appetizer or side dish with your favorite dipping sauce.

These gluten-free breaded eggplant and cauliflower bites are packed with flavor and texture.

The crispy breading and tender vegetables make for a healthy, satisfying snack or side dish. Serve them with a tangy dipping sauce for an extra burst of flavor!

Gluten-Free Breaded Eggplant with Basil Pesto

This gluten-free breaded eggplant paired with fresh basil pesto offers a vibrant, savory dish that combines crispy eggplant with the rich, herby flavor of homemade pesto.

It’s a perfect side dish, appetizer, or a light meal that will delight anyone, even non-gluten-free eaters.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup gluten-free panko breadcrumbs
• ½ cup cornmeal
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• 1 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons pine nuts (or walnuts)
• ¼ cup Parmesan cheese (optional, can omit for dairy-free)
• ¼ cup olive oil (for pesto)
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant slices and let them sit for 15 minutes to draw out moisture, then pat them dry with paper towels.
3. In a shallow bowl, mix gluten-free panko, cornmeal, dried basil, garlic powder, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to make sure it sticks.
5. Arrange the coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20–25 minutes, flipping halfway, until golden brown and crispy.
6. While the eggplant is baking, prepare the pesto: Combine fresh basil, garlic, pine nuts, Parmesan cheese (if using), olive oil, and lemon juice in a food processor. Blend until smooth, adding more olive oil if needed to reach desired consistency.
7. Serve the crispy eggplant slices with a generous spoonful of basil pesto on top.

This gluten-free breaded eggplant with basil pesto is a fantastic dish bursting with flavor.

The crispy eggplant pairs perfectly with the fresh, fragrant pesto, making it a standout appetizer or side dish that is sure to impress.

Gluten-Free Breaded Eggplant with Tomato and Feta Salad

This gluten-free breaded eggplant with tomato and feta salad offers a fresh, Mediterranean-inspired dish.

The crispy eggplant is perfectly balanced with the tangy tomatoes and creamy feta cheese, creating a delightful combination of textures and flavors.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free breadcrumbs
• ½ cup oat flour or chickpea flour
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil (for the salad)
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Salt the eggplant slices and let them sit for 15 minutes to remove moisture, then pat dry with paper towels.
3. In a shallow bowl, mix gluten-free breadcrumbs, oat flour, oregano, garlic powder, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
5. Place the coated eggplant slices on a lined baking sheet, drizzle with olive oil, and bake for 20–25 minutes, flipping halfway, until crispy and golden.
6. While the eggplant is baking, prepare the salad: In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
7. Drizzle olive oil and balsamic vinegar over the salad and toss gently to combine.
8. Once the eggplant is done, serve the crispy slices with the tomato and feta salad on the side.

This gluten-free breaded eggplant with tomato and feta salad is a fresh, Mediterranean-inspired dish that is both satisfying and healthy.

The crispy eggplant, combined with the tangy salad, creates a delightful balance of textures and flavors that’s perfect for a light lunch or side dish.

Gluten-Free Breaded Eggplant with Spicy Sriracha Mayo

This gluten-free breaded eggplant served with a spicy sriracha mayo dipping sauce is a bold and flavorful dish.

The crispy eggplant pairs wonderfully with the creamy, spicy mayo for a satisfying appetizer or snack.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free breadcrumbs
• ½ cup almond flour
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• ½ cup mayonnaise
• 1–2 tablespoons sriracha sauce (adjust to taste)
• 1 teaspoon lime juice
• 1 tablespoon chopped cilantro (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant slices and let them rest for 15 minutes to release moisture, then pat them dry.
3. In a shallow bowl, combine gluten-free breadcrumbs, almond flour, paprika, garlic powder, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to ensure even coverage.
5. Arrange the coated eggplant slices on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 20–25 minutes, flipping halfway, until golden brown and crispy.
6. While the eggplant is baking, prepare the spicy sriracha mayo: In a small bowl, mix together mayonnaise, sriracha sauce, and lime juice. Adjust the sriracha to your preferred spice level.
7. Once the eggplant is baked, serve the crispy eggplant slices with a side of spicy sriracha mayo for dipping. Garnish with fresh cilantro.

This gluten-free breaded eggplant with spicy sriracha mayo is a bold and flavorful treat.

The crispy, golden eggplant pairs perfectly with the creamy, spicy mayo, making it a perfect appetizer, snack, or side dish for those who love a bit of heat in their meals.

Gluten-Free Breaded Eggplant with Lemon Garlic Aioli

This gluten-free breaded eggplant served with a tangy lemon garlic aioli is an excellent dish to serve at parties or as a light appetizer.

The crispy eggplant contrasts beautifully with the creamy, garlicky aioli, creating a savory bite that’s perfect for any occasion.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free breadcrumbs
• ½ cup rice flour
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• ½ cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant slices and let them rest for 15 minutes to draw out moisture. Pat them dry with paper towels.
3. In a shallow bowl, combine gluten-free breadcrumbs, rice flour, dried thyme, garlic powder, salt, and pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to make sure the breadcrumbs adhere.
5. Arrange the coated eggplant slices on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 20–25 minutes, flipping halfway, until golden and crispy.
6. While the eggplant is baking, prepare the lemon garlic aioli. In a small bowl, mix mayonnaise, minced garlic, lemon juice, and lemon zest. Season with salt and pepper to taste.
7. Once the eggplant is ready, serve with the lemon garlic aioli on the side for dipping.

This gluten-free breaded eggplant with lemon garlic aioli is the perfect balance of crispy, garlicky, and tangy flavors.

The creamy aioli elevates the crispiness of the eggplant, making it a delicious treat for all to enjoy.

Gluten-Free Breaded Eggplant with Sweet Chili Sauce

This gluten-free breaded eggplant served with sweet chili sauce is a perfect appetizer or snack, offering a balance of crispy eggplant with a sweet, spicy dip.

The rich flavors of the sauce and the crispy, golden eggplant are sure to be a crowd-pleaser.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup gluten-free panko breadcrumbs
• ½ cup cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• ¼ cup sweet chili sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon chopped green onions (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Salt the eggplant slices and let them rest for 15 minutes to remove moisture. Pat them dry with paper towels.
3. In a shallow bowl, mix the gluten-free panko, cornmeal, garlic powder, onion powder, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to ensure the coating sticks.
5. Arrange the coated eggplant slices on a lined baking sheet and drizzle with olive oil. Bake for 20–25 minutes, flipping halfway, until golden brown and crispy.
6. While the eggplant is baking, prepare the sweet chili dipping sauce. In a small bowl, combine the sweet chili sauce, rice vinegar, and sesame oil. Stir until well combined.
7. Once the eggplant is done, serve the crispy slices with the sweet chili sauce on the side, garnished with chopped green onions.

The combination of gluten-free breaded eggplant with sweet chili sauce offers a delightful contrast of flavors.

The crispy, golden eggplant is perfectly complemented by the spicy-sweet sauce, making it a fantastic appetizer or snack that everyone will love.

Gluten-Free Breaded Eggplant with Roasted Garlic and Herb Dip

This gluten-free breaded eggplant with roasted garlic and herb dip offers a flavorful and healthy take on a classic appetizer.

The crispy, golden eggplant paired with a creamy, herby dip makes for a delicious combination that’s both savory and satisfying.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup gluten-free breadcrumbs
• ½ cup ground flaxseed
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil (for baking)
• 1 bulb garlic, roasted
• 1 cup Greek yogurt
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Salt the eggplant slices and let them rest for 15 minutes to release moisture. Pat them dry with paper towels.
3. In a shallow bowl, combine gluten-free breadcrumbs, ground flaxseed, rosemary, garlic powder, salt, and black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to ensure the breadcrumbs stick.
5. Arrange the eggplant slices on a lined baking sheet and drizzle with olive oil. Bake for 20–25 minutes, flipping halfway, until golden brown and crispy.
6. While the eggplant is baking, prepare the roasted garlic and herb dip. To roast the garlic, cut the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and bake for 20 minutes, until soft. Squeeze the roasted garlic out and mix it with Greek yogurt, fresh parsley, lemon juice, salt, and pepper.
7. Once the eggplant is done, serve with the roasted garlic and herb dip on the side.

This gluten-free breaded eggplant with roasted garlic and herb dip is a flavorful, wholesome dish perfect for any occasion.

The combination of crispy eggplant and creamy, garlicky dip is irresistible and sure to be a hit at your next gathering.