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Baked Italian Eggplant Dippers

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 servings


  • 2 Japanese eggplant, 8" long (5 ounces each)
  • 1/8 teaspoon sea salt
  • 1 teaspoon olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water
  • 5 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/2 cup gluten-free Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano
  • marinara sauce, optional


  1. Preheat the oven to 425⁰ F. Line a baking sheet with parchment paper and add olive oil.

  2. Cut ends of the eggplant off. Slice eggplant into 1/3 inch thick rounds.

  3. Prepare red wine vinaigrette by adding red wine vinegar, water, olive oil, Dijon mustard and oregano in a small mixing bowl. Whisk together until well combined. Set aside.

  4. In a larger mixing bowl, add breadcrumbs, garlic powder, onion powder, and oregano. Set aside.

  5. Dip a few eggplant slices at a time into the red wine vinaigrette, then into the breadcrumb mixture. This step should be done in batches. Arrange breaded eggplant on a baking sheet and bake for 10 minutes. Once golden brown, flip eggplant slices and bake for another 5-10 minutes until both sides are golden brown. When done, take out of the oven and let cool until ready to serve. If desired, heat marinara sauce in a small saucepan to serve as a dipping sauce for the eggplant slices.

Recipe Notes

Nutrient Analysis: 
Serving size: 4 eggplant slices, Calories: 85 calories, Fat: 5 grams, Saturated fat: 1 grams, Carbohydrates: 7 grams, Sugar: 1 grams, Sodium: 70 milligrams, Fiber: 1.5 grams, Protein: 1 grams, Cholesterol: 0 milligrams