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Breaded Baked Eggplant

Rate Breaded Baked Eggplant

5 star  Avg. rating 5 from 2 votes.

Recipe Information

Category: Main Dishes
# of Servings: 4
Recipe Created By: Nicole


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1 small white eggplant
1/2 cup Kellogg's Corn Flake Breading or other breadcrumbs
1 tsp Salt
1 whole egg (see below for alternative)


Peel the eggplant with a potato peeler.

Slice into thin round slices.

Layout on a wire rack if you have one or you can just use your cutting board but will have to flip them. Salt both sides and let stand for about 20 minutes. You should see the water being taken out of them. This removes any bitterness in the eggplant and improves the texture of it.

Put your egg in one bowl and your breadcrumbs in another. Have an "air bake" cookie sheet ready to put the eggplant on after its been breaded. If you don't have an "air bake" cookie sheet you can use a regular one but you will need to flip them half way through baking.

Dip each slice in the egg and then in the bread crumbs and then lay on the cookie sheet. Add more egg and bread crumbs as you need to coat each slice.

Make sure you don't overlap the pieces on the cookie sheet.

Preheat the oven to 350 °F and bake for 20 minutes or until golden brown.

Top with your choice of Italian Dressing. Use bottled or make your own. I make my own. My daughter is allergic to Garlic so we just leave that out.


White eggplant is sweeter than the colored varieties so I prefer them. You can do this same recipe with the other eggplants as well but I prefer the white ones.

Smaller is better. The larger the eggplant, the more bitter. So if you need to make a larger batch, get multiple small eggplants and not 1 larger one.


If you need to avoid egg, you can use a safe flour and oil instead. We down the eggplant. Dip it in the flour, then the oil, and then the breadcrumbs. It has the same result as the egg.

We started using the Kellogg's Corn Flake breadcrumbs when we were avoiding wheat and we liked it much better. You could use any breadcrumbs that you like that are safe for your allergy set.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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I have tried to make this bread three times, with no!! Success of getting a bread out of this at all. At any time did the bread rise at all, I got brand new yeast, for this recipe to make sure I didn't use old yeast. But still no luck!!
I measured all the ingredients do to weight, I took the temp. of the liquid to make sure it wasn't to hot!! The consistency of the dough wasn't like muffin batter at all.
So I don't know what went wrong, any Idea?
I really wanted this to work.
Thank you>

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