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Crispy Eggplant

By: Lauren @
This image courtesy of

Instead of gorging yourself on fried food snacks like potato chips, whip up a batch of this Crispy Eggplant recipe from Lauren @ This baked eggplant dish replicates that fried food crunch in the oven, meaning this recipe is a healthy idea for cooking eggplant.


This recipe is by Lauren @ - Allergy Free Eating for Healthy Living

For more recipes from and information about Lauren, be sure to check out her Featured Foodies profile page.

Cooking Time30 min


  • 1 whole eggplant
  • 1 cup rice flour
  • 1 cup egg substitute, like Egg Beaters
  • 1 cup cornmeal
  • Olive oil, for misting
  • Salt and pepper, for seasoning


  1. Cut the eggplant into one quarter inch thick slices. On a paper towel, spread out the eggplant slices and sprinkle salt over each slice. Let them sit for an hour as the moisture inside the eggplant comes to the surface. When the eggplant has sweat, wipe off the moisture and salt with a paper towel. Now the eggplant is dry and won’t be soggy when you bake it.

  2. Put the rice flour, egg substitute, and cornmeal into separate shallow bowls. Dip each eggplant slice first into the rice flour to coat, then the egg, and finally in the cornmeal. Each slice should be coated on both sides with the cornmeal mixture.
  3. Lay each coated eggplant slice on a cookie sheet that has been sprayed with non- stick spray. Mist each eggplant slice with olive oil and season with salt and pepper (just a pinch on each slice).
  4. Bake at 375 degrees F for about 30 minutes, until the eggplant slices are tender when pierced with a fork.
  5. Serve your crispy eggplant with your favorite tomato and basil sauce!

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