Crispy Eggplant (Gluten Free)

Crispy eggplant, zucchini, and cauliflower were a staple in my house growing up! We loved using breadcrumbs and parmesan to make vegetables tastier. My mom and I can(and often still do) sit down and eat an entire pan of gluten free crispy eggplant.

Crispy Eggplant (Gluten Free)

A Peasch friendly appetizer sure to please even the pickiest of eaters! Crispy, healthy-ish, and so easy to make.
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: Vegetarian
Servings: 20 pieces


  • 2 large eggplants peeled and thinly slices could also swap for zucchini if you prefer
  • 2 eggs whipped for egg wash
  • 1 cup of gluten free matzoh meal (or bread crumbs if it isn't pesach) make your own by blending matzot
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • Optional: add 1/3 cup of shredded Parmesan to the matzoh meal for extra yummyness.


  • Cut off the ends of the eggplants and peel them. I usually leave a little bit of the peel but if you keep the entire peel it’s a bit chewy.
  • Slice them into thing round slices and lay them out on a tray. Sprinkle salt on them and let them sit for about 15 mins to let them dry out.
  • In a small bowl, whisk together the eggs to make an egg wash.
  • In another bowl, combine the matzoh meal with the spices.
  • Heat the oven to 180 c/ 375 f.
  • Dip each piece into the egg and then cover them in matzoh meal.
  • Place them on a baking sheet and bake for approx. 20-30 minutes or until golden on both sides. (Flip them halfway through)


Best served with homemade marinara sauce for dipping

Looking for more Pesach friendly recipes how about a giant chocolate truffle or delicious gnocchi.