If you love crispy eggplant, this crispy baked Eggplant recipe is for you. Eat plain, or top with marinara, parmesan, and fresh basil!! These eggplant slices make a great side dish or appetizer.

A crispy eggplant slice on a plate.

Have you ever used your waffle iron for anything besides waffles? I can’t wait to share this new recipe idea with you. It is one of a few new creative waffle iron recipes coming soon! This recipe was a spur-of-the-moment creation…I got a new waffle maker and wanted to see what I could do with it. This eggplant is quick, easy to make, and so crispy because it is cooked in a low-fat waffle iron.

These baked eggplant slices are low fat because they are baked…but they are crispy like they were fried! This gluten free eggplant recipe would also make a delicious appetizer if you used the skinny Italian eggplant instead of the big purple ones. You make this recipe fun new way…on your waffle iron!! If you love eggplant as much as I do, you will want to try this easy Roasted Eggplant Red Pepper Dip, too!

My inspiration for this recipe came from my kids complaining that I never use my waffle iron. I have more than the average food geek’s worth of kitchen toys, but I always forget about the waffle iron. You may also like this Curried Sweet Potato Hash Brown Waffle recipe made on a waffle iron!

Photos of the crispy eggplant ingredients.

Ingredient Notes:

  • Eggplants – Get wide eggplants so you get good-sized slices.
  • Parmesan Cheese – Use grated, not shredded.
  • Eggs- Use size large.
  • Marinara – You can use store-bought or try my homemade gluten free marinara recipe.
  • Gluten Free Panko – You can buy panko or try my easy gluten free bread crumbs recipe to make your own.

Step-By-Step Directions:

Crispy eggplant steps one and two photos.

Step 1: Set up your station and preheat your waffle iron.

Step 2: Add the panko bread crumb topping, dried spices, and seasonings to a bowl and whisk to blend.

Coating the eggplant steps 3 and 4 photos.

Step 3: Dip the eggplant slices into the egg mixture and flip it over to coat the other side.

Step 4: Take the egg-coated eggplant and put it into the bowl of seasoned panko.

Eggplant steps 5 and 6 photos.

Step 5: Flip the eggplant to coat both sides with panko. Use a fork to press down the panko on the slice.

Step 6: Place the eggplant onto the waffle maker and close the lid. Cook for 4-5 minutes until your eggplant is crispy.

Step 7: Add marinara, parmesan, and fresh basil. Your healthy eggplant parmesan is ready to eat!

Waffle Iron Tips

  • You will need your waffle iron to be in a high-temperature setting.
  • Depending on your waffle iron, you may have to push down on it for a couple of minutes to soften the eggplant enough for the lid to stay flat.
  • Spray coconut oil or olive oil on the waffle iron to give a nice crisp to the gluten free panko coating.
  • Remember, the waffle iron is hot, so add and remove the eggplant carefully!
  • Don’t forget to unplug the waffle iron when you are done cooking with it!

Recipe FAQ:

How thick do you slice the eggplant?

I sliced my eggplant very thin so it would cook more evenly in the waffle maker. My slices are about 1/4 to 1/2 inch thick.

How long will the crispy eggplant keep?

These eggplant slices will keep up to 4 days in an air-tight container.

How do you reheat the eggplant to keep it crispy?

Reheat your eggplant in the oven. Bake at 350º F for 10 minutes to reheat.

The top view of two plates with crispy eggplant parmesan.

If you enjoy eggplant, you may also want to try these stuffed eggplant boats.

More Gluten Free Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This helps others know this recipe is delicious. Thank you!

a crispy eggplant slice on a plate

Crispy Gluten Free Baked Eggplant Slices

Sandi Gaertner
An easy gluten free crispy eggplant recipe made on your waffle iron.
5 from 4 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Appetizer Recipes
Cuisine American
Servings 10
Calories 151 kcal

Ingredients
  

  • 1 ½ cup gluten free panko * see note
  • 2 large eggplants
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 teaspoons dried basil
  • 1 cup marinara
  • cup parmesan
  • 2 tablespoons fresh basil
  • 1 tablespoon cooking oil spray

Instructions
 

  • Preheat the waffle iron.
  • Slice the eggplant thinly.
  • Add eggs to a bowl and whisk to blend. Set aside.
  • Add gluten free panko and spices to another bowl and whisk to blend.
  • Take an eggplant round. Dip in the egg, turning it to coat both sides.
  • Next, dip the egg covered eggplant in the panko mixture.
  • Spray the waffle iron with cooking oil. (I used avocado oil.)
  • Drop the eggplant round in the waffle iron. Cook 5-7 minutes until crispy.
  • Top with your favorite marinara sauce, parmesan, and fresh basil. Serve hot.

Video

Notes

  1. If you do not have a waffle iron, feel free to pan fry these eggplant slices.
  2. You can use gluten free panko, or make your own gluten free bread crumbs.
  3. These eggplant slices will keep up to 4 days in an air-tight container.
Waffle maker tips:
  • You will need your waffle iron to be on a high-temperature setting.
  • Depending on your waffle iron, you may have to push down on it for a couple of minutes to soften the eggplant enough for the lid to stay down flat.
  • Spray coconut oil or olive oil on the waffle iron to give a nice crisp to the gluten free panko coating.
  • Remember the waffle iron is hot so add and remove the eggplant carefully!
  • Don’t forget to unplug the waffle iron when you are done cooking with it!

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 151kcalCarbohydrates: 26gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 10mgSodium: 513mgPotassium: 296mgFiber: 4gSugar: 4gVitamin A: 174IUVitamin C: 4mgCalcium: 55mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

5 from 4 votes (2 ratings without comment)

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17 Comments

    1. Hi Alicia, I haven’t tried this recipe with almond flour. Would you be so kind to write back and let us know how it turns out if you try it?

  1. I do love crispy eggplant! Is there a brand of panko you recommend or do you make your own? I looked at gluten-free panko at the store, but it was so expensive, I didn’t want to risk it. One was literally just cornmeal.

    1. Hi Alisa, I used John Nathan Creations Gluten Free Panko. It comes in a canister and is quite good. It stays fresh a lot longer in the canister. I hope this helps.

  2. I prefer savory over sweet and love this refreshing idea in the midst of the holiday. What a neat idea and tasty treat’

  3. I love preparing eggplant this way – crispy and stacked with marinara. this is making me want it for dinner! 🙂