Crispy Baked Eggplant

My family always felt lukewarm towards eggplant…until this recipe.  And it’s easy! Simply dredge slices of egg-dipped eggplant into a flavorful combination of Parmesan, crumbs and seasoning. Then roast the pieces just long enough to crisp the outside before the inside becomes too soft.

In previous recipes, I have mentioned using crushed Rice Chex as a gluten-free option to panko or dry breadcrumbs.  I now use the Rice Chex crumbs even when not required by a dietary restriction.  Even the gluten eaters claim to prefer the texture they deliver over the old standby.  That said, feel free to choose according to preference or what you have on hand.

For those wishing to try the Chex option, three cups of Rice Chex yields approximately one cup of crumbs. Just like breadcrumbs, they may be stored for several months in an airtight container.

For an easy-to-prepare, rustic tomato sauce that I love to serve with these tasty bites, follow this recipe link for Speedy Cherry Tomato Sauce. Putting both recipes together and piling atop hot-cooked pasta creates a simple twist on the classic eggplant Parmesan.  I especially love this Deconstructed Eggplant Parmesan because the eggplant stays nice and crispy.

Crispy Baked Eggplant
Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house.   Small or baby eggplants are ideal for this recipe. They don’t have the bitter, watery characteristic of larger eggplants, and the thinner diameter allows for bite-size rounds that make perfect poppers whether served as an appetizer or side dish. 

Yields 4-6 servings.
Ingredients
  • 2 pounds small to medium-size eggplant (about 6 depending on exact size)
  • 2 large eggs
  • 3/4 cup finely grated Parmesan cheese
  • 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
  • 1 teaspoon dried Italian Seasoning
  • 1/2 teaspoon each kosher salt and freshly ground pepper
  • Olive oil, for baking sheets
  • Optional: marinara sauce for dipping
Instructions
  1. Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.)
  2. In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.
  3. Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
  4. Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
  5. Remove from the oven, and serve as is or with a side of marinara sauce for dipping.
Notes
  • If you’d like to try this recipe with larger eggplants, I recommend placing the slices in a colander and tossing with a half-teaspoon or so of salt. Allow the excess moisture to drain for 20-30 minutes, and then blot dry and proceed as directed.
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
Watch out for sticky fingers…these might not make it past the baking sheet!  🙂

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Comments

  1. Mary Lou Keller

    Oh yummy! I adore fried or baked eggplant. It was a specialty at a restaurant that used to be in our area, served with cocktail sauce, or lacking that catsup mixed with horseradish.

    I will have to give this a try Ann and great idea about rice Chex!

    Reply
  2. Pat

    I just made this recipe for dinner, and it was delicious. I like the way the smaller eggplants taste after baking them. The recipe is easy to make and I will try it again. Thanks for sharing.

    Reply
  3. Alison

    I love this recipie! Rice Chex rock for this purpose.
    Have you ever tried freezing them?
    Also, I bet they’d make a super gluten free lasagne! (Which could be frozen).
    My garden is exploding with eggplant now, & I don’t have much experience cooking it.

    Reply
    1. Ann

      Hi Alison,
      Thanks for the great comment! I haven’t frozen these. I have used them in a “deconstructed” eggplant Parmesan (recipe linked above). Your idea for lasagna sounds wonderful!

      Reply
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  5. Robert

    Just finished dinner with the eggplant as a side/veggie. Yummy! I used two large (1 lb each) eggplants and they were fine without the salt treatment. I’ve got some zucchini and yellow squash in the fridge also. That’s going to be my next experiment. Have you tried other veggies?

    Reply
    1. Ann

      I’m so glad you enjoyed these, Robert. I’ve made a similar recipe with zucchini and they work beautifully. Would love to hear how your next experiment goes!

      Reply
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  7. Janet Butler

    This looks so easy to do. I am 74, love eggplant and need to reduce acidic food. Also, am slowly turning into a vegetarian.. I am going to do these this morning and prepare a roasted red pepper sauce with some low fat mozzarella on the top.

    These will be perfect for having several little meals during the day.

    Will also have a small romaine salad with it. Will probably make a Mayo/ketchup dressing like we did in the old days….. it is not acidic…
    Thanks for being there for me this morning. I have the inspiration I need to get up and get on the ball this morning. Cooking is great therapy for me.

    Reply
    1. Ann

      All sounds delightful, Janet! I bet your red pepper sauce is delicious–I would love to try your whole meal. Thanks for your wonderful comment. I’d love to hear how you make out!

      Reply
  8. Sara jane

    I made these tonight, I used a big egg plant as that is all I had, just only 2/3 cup egg of bread crumbs and parm cheese. I baked them for 15 mins flipped them over and baked for another 10 mins and then added half a slice of spicy cheese to each one, put a dollop of tomoto sauce on top and enjoyed! A little salty but very good!

    Reply
  9. Jim

    I tried this tonight and it was great! Used Asiago & Parm with Italian bread crumbs, Garlic powder, Himalayan Salt, fresh black pepper, while cooking thinly sliced 7 cloves of garlic and 1 large onion, after flipping after 17 mins put in oven 4 mins, pulled out topped with onion round on each, topped with garlic slices and then thin slices of Habanero cheese, back in the oven 5 more mins till melted and GBD! And it was awesome. For the sauce I used Sriracha sauce and many dabs of Habanero sauce.
    Thank you!! First time the eggplant wasn’t all soggy! Did 3/4″ Rounds. Perfect.

    Reply
    1. Ann Post author

      Terrific feedback, Jim. Thanks for taking the time to share it…and after reading every last scrumptious detail, I am officially hungry these!

      Reply
  10. Nona Richs

    This was absolutely delicious! My 6 non veggie eating kids fought over the last few pieces. Thanks!

    Reply
  11. Jane Yasenchak

    This is my absolute favorite way to eat eggplant now! I made it last week and then lost your recipe… Happily I found it today when I was ready to make it again! Thanks for sharing!

    Reply
  12. Eric

    I hate eggplant and Parmesan cheese, but my wife and mother love them. I’m making this tonight for them because I can’t grill due to the rain. I love cooking (even foods I don’t like), because of the smiles I get from the people I cook for. I’ll let you know what the smile factor is soon. Thanks for the recipe.

    Reply
  13. Angie

    I made these tonight minus the cheese. (I just don’t like any type of cheese). When anyone wants cheese I add it after they are cooked but still hot. I just grate the parmigiana onto the eggplant. These taste wonderful. My family liked them without anything else on them. They do taste like they have been fried. I did cook my a little longer but just watched them. Thanks so much for this fabulous receipe!

    Reply
    1. Ann Post author

      Thanks for your great feedback, Angie, and for your mention of adding the cheese for just those who want it. Super idea!

      Reply
      1. Ann Post author

        They were two of the most prolific plants ever, Sonali! Thanks so much for checking in with your lovely comment! xo

        Reply
  14. Dolly

    I love eggplant and I always fried it but this recipe tops my old way of preparing it and takes half the time and tastes a lot better and healthy for you also. Thank you for the great recipe. Delightful!!!

    Reply
    1. Ann Post author

      You’re very welcome, Dottie. I’m glad this is faster, healthier, and tastier than your old way of preparing. Thanks for taking the time to comment!

      Reply
  15. Sarah

    Hi! Just a note to say thanks for this awesome recipe! My husband loves Eggplant Parmesan, but I really wanted to bake the eggplant component when making it for dinner tonight. Your recipe for this dish fit the bill PERFECTLY! The eggplant was tasty and crispy on the outside (and simple to put together).

    I am so glad to have stumbled on to your site. Many thanks again from a fellow Pennsylvanian (now residing in Texas)!

    Reply
    1. Ann Post author

      What a wonderful comment…thank you! I’m delighted you enjoyed this recipe and thrilled you can now make virtual visits to PA!

      Reply
  16. Leslie Levy

    This baked eggplant was a brilliant base for eggplant Parmesan. Thank you! BTW I used parchment paper on the cookie sheet. Placed the slices on the paper and sprinkled with a bit of evoo. Just perfect, no sticking and instant clean up.

    Reply
  17. Henry

    Tried this for first time today and it’s amazing! ‘Till now I’ve been deep frying my eggplant and it takes so long cuz I have a small fryer. This recipe saved much time and is very flavorful. Thanks so much for sharing your recipes and know how.

    Reply
  18. Teressa Cummins

    Wow….. We just made your eggplant and have never had ANY better!!! So crispy and delicious I’ve made other recipes and they were soggy yuck! We followed your direction to a T and fixed a fantastic dish :). Thank you thank you !!!!!!

    Reply
  19. Mary Hansen

    I dipped or used a small rubber scraper and used mayonnaise thinned with a little water and blended that well. I applied to the sides and then one side and put in panko mixture and applied dressing to remaining side. Will definitely make again. We both like eggplant but I didn’t like making in a fry pan with all the oil. This has such a good taste and not all that oil!

    Reply
  20. Lisa

    Trying to get more veggies in my diet. My breading consisted of cornflakes, Italian bread crumbs, & wheat flour. Topped w/ taco flavored shredded cheese (last 10mins). Serve w/ fresh salsa. Sounds a bit weird; making it work with what i have. Was going to have it as a healthy snack, it ended up beening lunch. I truly have a new appreciation for eggplant.

    Reply
  21. Natalya

    I made these the other day instead of frying the eggplant. I loved how this didn’t have any oil or butter so it was that much healthier! Also, after baking and letting them cool, I put a little bit of mayo on the top and then a slice of tomato. On top of the tomato I put a mixture of garlic, shredded cheese, and mayonnaise. It was absolutely divine!

    Reply
    1. Ann Post author

      I think these would get mushy if frozen. If you have leftovers, I would refrigerate and lightly reheat in the oven.

      Reply
  22. Tamara

    Very good and healthy way to eat eggplant. I hope that many more people that normally do not eat eggplant will try this recipe.

    Reply
    1. Ann Post author

      I haven’t frozen these, Julie, but they would likely become a little mushy. If you try though, please report back!

      Reply
      1. Sandmask

        I freeze eggplant fried all the time. We put them on pizza all winter. I just make sure they are frozen solid before wrapping or sealing them. When I use them I don’t thaw put them in oven frozen. Great for eggplant parm subs also

        Reply
  23. Kimberly

    My 7 year old daughter wanted to try eggplant. She doesn’t remember trying it before (and not liking it), so I’m going to try this recipe tomorrow. She’s always wanting to try new foods, so how could I say “No”?!?

    Reply
    1. Ann Post author

      That’s awesome, Kimberly. I hope she likes it. Either way, it sounds like you’re helping her to become an adventurous eater!

      Reply
  24. Christine Sakariasen

    Not a lover of eggplant but trying to add some new things to my diet. (Evidenced by my Google search of how to make eggplant taste good!) I am hoping to make it this week.

    Reply
    1. Ann Post author

      I love that you’re embracing something that hasn’t been a favorite, Christine. Hoping this recipe makes it taste better than expected!

      Reply
  25. Genevieve T

    Wow! These turned out amazing and I’ve made them several times. The best endorsement comes from my 6-year-old son, who said this was the best eggplant he’d ever tasted! And then he gave it a thumbs up. =)

    Reply
    1. Ann Post author

      Thanks so much for the great comment, Genevieve, and for passing along your son’s awesome feedback!

      Reply
  26. Pam

    Ann,

    Thank you for the simple, clear instructions and I appreciate that you’ve responded to your comments for years on this recipe.

    I eat Keto (low carb, high fat) and made this using a breading of crushed pork rinds mixed with Parmesan cheese and a little almond flour, greasing the pan with coconut oil. They turned out beautifully.

    Thanks for the inspiration!

    Reply
    1. Ann Post author

      Thanks for your thoughtful message, Pam, and for mentioning your Keto adaptations for others who may like to try. I’m so happy they were a success!

      Reply
  27. Laura JW

    Thank you so much for sharing! Preparation gets a little wacky in my kitchen sometimes, as I was born without the ability to follow a recipe as it is written, but I took closely to heart the part about UNDER COOKING the rounds, and I am so glad I did. What a wonderful treat you inspired at dinner tonight!

    Here’s roughly where things went off course:
    2/3 C bread crumbs/crackers
    1/3 C parmesan cheese
    subbed egg white for egg
    realize egg white is not holding the breading in place like a real egg should. don’t panic. bake ten minutes. pull from oven and re-dredge for second thin coating. bake ten-ish more minutes.

    Ann, I know you posted this recipe 3.5 years ago, but what are we having tomorrow night?! I can’t wait!

    Reply
    1. Ann Post author

      I love your comment, Laura…thank you! Sounds like you dealt perfectly with what you had on hand. As for the next meal, I’ve thought as far as roasting the broccoli I have in my fridge. I did have a request for chicken fried rice though, and the recipe is on the blog. 🙂

      Reply
  28. Lisa

    Well, what temperature for the eggplant? I was reading only today how beneficial to our health eggplant is! I want to include eggplant into my daily diet! Good for bones as well!! Wow!

    Reply
    1. Ann Post author

      The recipe indicates 375 degrees F, and that’s the temperature I still use for these. Nice to know how good eggplant is for us, too. I hope you enjoy!

      Reply
  29. Denise Shungu

    I love eggplant and cannot eat tomatoes (or wheat) so I am always looking for recipes that don’t use tomatoes. I at first wondered because it uses processed food with the rice chex, but it says they are made from whole grain rice which is evidently the same as brown rice so it is better than a lot of processed, non-gluten food. I may try this to serve my son and family since my daughter-in-law likes eggplant as well and they would probably prefer something crispy. I also might try baking the slices after being dredged in garbanzo bean flour instead of rice chex. My gluten-eating friends prefer my garbanzo-bean flour on fried chicken to wheat flour, but it doesn’t work on everything.

    Reply
    1. Ann Post author

      Thanks for your comment, Denise. I would love to know how you like these with garbanzo bean flour if you try.

      Reply
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    1. Ann Post author

      Hi Kathleen, Your computer is likely opening the printable page in a new tab. Take a look under the search bar and you will likely see it. I hope that helps and that you enjoy!

      Reply
  31. Tavia

    Ann, you’re recipe is spot on delicious! I’ve made this recipe twice, and it’s very tasty and no-fail! Thanks for sharing!

    Reply
  32. Angelgramm

    I notice from the pictures that some of the slices obviously have the skin on them and others may not. I’ve never cooked eggplant. Skin on or off or either?

    Reply
    1. Ann Post author

      Some of the eggplant in the photo had light skin, so they may look like they were peeled. The skin actually provides some structure so it’s best left on. (And it’s one less step to worry about!)

      Reply
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  34. Cathy Wilkerson

    This recipe is awesome. I did the cherry tomato sauce, too, though I used grape tomatoes as I had those on hand. I’ve already shared the recipe with several friends and family members as it was too good not to pass on.
    Definitely going in my regular menu rotation!

    Reply
  35. Dorota

    I will try this tonight. Sounds delish! Thank You Ann.
    Horse radish sauce sounds amazing. Will have to get some.
    Bon Appetit you all!

    Reply
          1. Val

            I wish I would have seen this recipe a long time ago it is awesome love love love it me and my family thank you

  36. Duana Smith

    I adhere to Atkins diet, so I crush pork skins in place of bread crumbs or rice crispies. It works great. Delicious!

    Reply
  37. Katherine

    I made this tonight and it was delicious. I did use your chex idea but changed them to wheat chex. I served them on a bed of spaghetti squash with a marinara sauce. Big hit with my vegetarian daughter. Filling healthy and delicious. Thanks for the great idea. I will do this again as an appetizer.

    Reply
    1. Ann Post author

      I bet it was delicious served over spaghetti squash with marinara. Thanks for the great feedback and serving suggestion, Katherine!

      Reply
  38. Carl Hack

    After trying several recipes to enhance eggplant, I stumbled upon your recipe for baked eggplant with a crispy finish. What a wonderful recipe, simple, straight forward, and most importantly, very delicious. Next time I will try the rice chex coating. Thank you for such a great recipe.

    Reply
    1. Ann Post author

      My pleasure, Carl. I’m delighted you stumbled upon this recipe and appreciate your thoughtful feedback!

      Reply
  39. Helen S.

    Love this idea for snacks!
    I make a zucchini “lasagne” with something similar. I slice the zukes lengthwise, dip in egg was and then in seasoned breadcrumbs (GF). Then bake until most moisture is gone and eggplant is soft.Let cool. Then either make lasagne layered with sauce, mozzarella cheese, ricotta cheese, etc.and bake, or freeze on double layers of wax wrap and save for another day.

    Reply
    1. Ann Post author

      Your zucchini version sounds wonderful, Helen. Thank you for mentioning and hope you enjoy these as well!

      Reply
  40. Dan

    These were delicious. I modified the recipe because we are on a low carb diet. So I chopped a package of baby portabella mushrooms in the food processor to panko size and baked on parchment paper for 15 minutes in a 375 degree oven. Used them instead on panko and used Kraft dry parmesan cheese and only 1 egg with some water. Baked using olive oil. Turned out great.

    Reply
    1. Ann Post author

      I love your mushroom adaptation, Dan. It would really enhance the savoriness of this dish. Thanks so much for taking the time to comment.

      Reply
  41. Jean

    A friend just gave us 2 rather large eggplants from his garden and I have never cooked them. Came across your recipe and can’t wait to try it. Thank you.

    Reply
    1. Ann Post author

      Hi Jean, Such a nice neighbor! Large eggplant tend to have a high moisture content. Usually this is more of an issue when the eggplant aren’t as fresh. If they seem especially big, you could sprinkle the slices with salt, let them sit for 30-60 minutes, and then rinse and pat dry. But since they seem super fresh, you might want to try them as is. Either way, I’m sure you will enjoy them!

      Reply
  42. Denise

    Amazingly delicious! I ran out of bread crumbs so I substituted half of the bread crumbs with crushed crackers (Townhouse). Also. I used a pretty large eggplant fresh from a local farmer and it was perfect! I love this recipe!!!!!

    Reply
  43. Kim

    Wow!!!! I love eggplant but don’t cook it much. A coworker brought some to work from his garden, so I started googling recipes. Came across this one because it was easy and sounded delish. It was!!! Think I will be cooking more eggplant

    Reply
  44. Wendy

    I just sent the Rice Chex idea to my daughter who has Celiac disease. She’s delighted with this idea! Thank you.

    Reply
  45. Sharon Sanderson

    I always allow eggplant to weep. After slicing, salt heavily and stack in colander to allow juices to escape. This makes for much crispier eggplant.

    Reply
    1. Ann Post author

      Thanks for your comment, Sharon. I often do this with larger eggplant but skip it when they’re small.

      Reply
  46. Carla

    Just popped these in the oven. Will let you know if it’s a hit or not. I’m leaning towards everyone loving it!!

    Reply
  47. Lynn

    Amazing!! I just pulled these out of the oven and they are delicious. I can see why you give the sticky fingers warning 🙂

    Reply
  48. Sharon

    I like to allow all eggplants to weep (loose moisture by salting and allowing 30 min to 1 hr to sweat. Your recipe is wonderful. Thank you.

    Reply
  49. Lestie Campbell

    Made this tonight with eggplant from my garden and already cannot wait to make it again! Easily the best eggplant I’ve ever tasted, thanks for a winner recipe!

    Reply
  50. Sara

    Your recipe sounds and looks delicious! I am going to make it tonight. I picked up some small eggplants from our local Farmers’ Market yesterday, so they will be perfect for this recipe. Many thanks–

    Reply
  51. Sara

    Your eggplant recipe was delicious! I put mozzarella cheese on top for the last 5 minutes and served it with marinara sauce and linguine. My guests loved it!! Thank you!

    Reply
    1. Ann Post author

      Hi Sara, I am so happy to see that this was a hit with your guests. Thank you for coming back to let me know…and I love the way you served it. Thanks for mentioning!

      Reply
  52. CA

    This was easy and I love how they turned out. I bought 6 beautiful eggplants and the farmer’s market, so I’m going to freeze most of my slices (separated by wax or baking paper) for a quick meal with pasta and sauce. Thanks!

    Reply
    1. Ann Post author

      I’m delighted that you tried and liked. Coincidently, I just bought several eggplants from our farmer’s market, and they are beautiful when they’re so shiny and fresh-picked!

      Reply
  53. Amy

    These were delicious!! Thank you for the recipe 🙂
    We were out of bread crumbs and Rice Chex cereal, so I used crushed Keebler Club Crackers and they turned out great. My one garden eggplant was pretty large, so I sliced it into discs then sliced those into quarters – more surface area for the crispiness. I made the speedy cherry tomato sauce, too, but also added banana peppers from the garden – I thought they were all mild but there were three red ones which had a bit of a bite. Delicious!!

    Reply
    1. Ann Post author

      Hi Amy, I bet the Keebler crackers added something special, and I’m so glad you enjoyed the eggplant with the sauce. Thank you for the wonderful feeback!

      Reply
  54. Linda

    Made these tonight but used zucchini instead of eggplant because I had zucchini coming out my ears. The family LOVED them! I’ll definitely want to try this with egg plant.

    Reply
  55. James G

    Try these on fresh italian unsliced bread. Makes a great hot sandwich on a cold day. Try using your favorite cheese on top for extra flavor. But no mayo or dressing is required. Just salt & pepper. Yum Yum!

    Reply
  56. Emily

    I’ve made this twice, the second time being tonight, and it is so good! I did leave out the cheese, but the first time I used the Rice Chex, second Italian breadcrumbs, I like the Rice Chex more than the breadcrumbs, but both are delicious!

    Reply
    1. Ann Post author

      Hi Emily, It’s surprising how well the Rice Chex work. I’m delighted you’ve made this twice and that it was a success!

      Reply
  57. Lorraine

    I am going to bake it when it is almost done I am going to put a slice of chicken from the deli on it then put sauce and my side dish will be rice with Pete’s

    Reply
  58. Audg

    Hi,
    Mine didn’t end up with a lot of breading on them, so they were just OK. I used a bigger eggplant and did salt it first. Any suggestions on getting the breading to stick? The cherry tomato sauce that you suggested and provided a recipe for was amazing though! I was lucky enough to have some really sweet tomatoes.

    Reply
    1. Ann Post author

      Larger eggplant can release a lot of water, so you likely just needed to pat them dry after salting. That way the egg wash will cling and the crumb mixture should stick. You can also sprinkle some extra crumbs on top of the eggplant once they’re on the baking sheet and before you put them in the oven. I hope that helps. Let me know if you have any more questions…and I’m so glad you enjoyed the sauce!

      Reply
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  60. Rosemary Lown

    This is a great recipe! Thank you. I’ve shared it with a number of friends.

    My husband and I garden and this time of year I’m swamped with eggplant and tomatoes. I’ve used these roasted eggplant slices in eggplant parmigiana and eggplant lasagna (eggplant substituted for pasta). So good. The dishes froze beautifully. My freezer is stocked with ready to microwave dinners for cold winter nights.

    Rice Chex is now my ‘breading’ of choice. I just bought two boxes to run through my food processer. I want a stash handy!

    Reply
    1. Ann Post author

      Awesome feedback, Rosemary! Thank you for taking the time to comment. I’m delighted you like this recipe and that the Rice Chex option is a keeper. I find so many people prefer it to regular panko, myself included. And how lovely that your freezer is stocked with delicious dishes that include produce from your garden. I’m sure they will taste particularly good as the weather grows colder!

      Reply
  61. Sally Green

    My husband and I love crisp eggplant with Rice Chex recipe. Tastes great! I didn’t like the gluten free breadcrumbs nor the GF Panko. Rice Chex is GF that makes better crispier to eggplant slices and is cheaper to buy. I usually eat Rice Chex from my breakfast and is handy when I feel like to make the baked crisp eggplant slices. Thank you for suggesting Rice Chex. I wished I thought of that before. SFG

    Reply
    1. Ann Post author

      Coincidently, I just blended a new batch of Rice Chex crumbs earlier this afternoon. I’m so happy you enjoyed the eggplant recipe and found an option to panko that you enjoy and have readily on hand. Double win!

      Reply
  62. Brenda

    I made these with what I had on hand after I bought some eggplant from my local vegetable stand. I didn’t have rice chex, so I crushed up some leftover gluten-free rosemary & olive oil crackers and it came out amazing! When I ran out of those crackers I crushed up some cheez-its for the rest of the batch. Those were amazing, too! Great way to use up leftover crackers, and the cracker flavors are an easy way to spice the recipe.

    Reply
    1. Ann Post author

      I love your in-a-pinch substitution of the crackers, Brenda. They both sound wonderful, although the rosemary-olive oil variety is calling my name! I’m delighted you enjoyed and appreciate your helpful feedback!

      Reply
    2. Jennifer

      So true! I also grabbed a few eggplants from my farmer’s market, went home, and realized I didn’t have any breadcrumbs. Crackers will do and the final result is just as tasty :0)

      Reply
  63. Jennifer

    I love this recipe! I’ve struggled to make a yummy eggplant parm minus the cheese for a while and these stay perfectly in the freezer!

    Reply
  64. Jennifer

    Great recipe (made them at least twice)! I’ll try using Panko breadcrumbs next time. I used Italian seasoning breadcrumbs (omitting the dried Italian seasoning). I used small eggplants with this recipe before, but a 9 oz. eggplant was perfect (made about 20 thinly sliced crisps). I’d send a picture, but there’s no place for it and they’ll probably be devoured soon [first batch still in the oven]. Thanks for the recipe :0)

    Reply