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Baked Eggplant Parmesan Nuggets (Gluten-Free)

Savory, crunchy, cheesy and totally dippable, these baked nuggets taste like fried eggplant parmesan and can be eaten with your hands! These patties are also awesome in sandwiches or as a crunchy side to an Italian chopped salad. If you can find gluten-free panko breadcrumbs, these nuggets will be extra crispy, but regular breadcrumbs or shredded coconut will work just as well.

Prep time: 10 minutes
Cook time: 30 minutes

Yield: 4 servings

2 medium eggplants
2 eggs
1 cup finely grated Parmesan cheese
1 cup gluten-free breadcrumbs or unsweetened shredded coconut
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon red chili flakes (optional)
½ teaspoon salt
½ teaspoon pepper
Marinara sauce for dipping


  1. Preheat oven to 375 degrees F. Prep a baking sheet with parchment paper or aluminum foil.
  2. Slice eggplants into ¼-inch rounds.
  3. Beat eggs in a small bowl. In another small bowl or shallow plate, combine cheese and breadcrumbs with Italian seasoning, garlic powder, chili flakes, salt and pepper until well blended.
  4. Working quickly, dip each eggplant slice in beaten egg then in breadcrumb mixture and place on parchment paper, keeping at least a half inch between slices. Repeat until all eggplant slices are coated.
  5. Bake for 20 minutes, carefully flip eggplant slices, and bake an additional 10–15 minutes, until eggplant is cooked through and breadcrumbs are browned.
  6. Serve with marinara sauce or atop pasta.