Gluten-Free Recipes · In My Kitchen

Crispy Gluten-Free Baked Eggplant Cutlets

This is one of my favorite meals to make. It’s easy, healthy, gluten-free, allergy friendly for me and fun to prepare.

The hardest part about this is finding a gluten-free breadcrumb and flour you like (which is why I’m sharing my favorites here). The rest is super simple.

After reading the labels of more gluten-free “bread” crumbs than you can imagine, I finally found one with limited ingredients and that would work for my restrictions – 4C Plain Gluten Free Crumbs.

As for flour, I’ve made this using garbanzo bean flour, but my favorite flour to use is my go-to flour, Premium Gold Gluten-Free Flax and Ancient Grain All-Purpose Flour. (Seriously, I could not live without this flour.)

Feel free to use whatever flour and bread crumbs that work for you.

Time to assemble everything.

  • First, evenly slice the eggplant, arrange flat on a dish and sprinkle with salt. Let sit.
  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Lightly spray it with your favorite cooking oil.
  • Crack an egg or two, in a shallow bowl, add a little cold water and beat.
  • In two other shallow bowls add some breadcrumbs to one and some flour to the other. Pick your favorite seasonings and mix them into the breadcrumbs. I use parsley, crushed red pepper, basil and oregano.
  • Add some fresh cracked pepper and a bit of sea salt to the flour and stir well.
  • When you’re ready, take the eggplant and dip both sides first in the flour, then the egg and finally, the breadcrumbs. Place on the baking sheet.

Continue this cycle until all the pieces of eggplant are finished. Note that depending on how much eggplant you are making, will depend on how much egg, flour and breadcrumbs you will need – which is why there are no measurements in this post. I usually just keep it all out on the counter and when the bowl gets low of whatever ingredient, I add more. Same with the seasonings for the breadcrumbs.

When the pan is full, take your oil and spray a light – and I stress light – coating over the eggplant cutlets. This is what helps make them crispy on the I’ve.

Bake for about 10-15 minutes on each side. How long it takes really depends on he thickness of the eggplant and how crispy you like them.

I usually either dip them in homemade sauce and eat them, “as is” right out of the oven. But you can use them for just about any eggplant cutlet recipe, like eggplant parm.

You can also let them cool completely, then layer pieces between wax paper, and freeze.

Enjoy!

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