Ditch and switch traditional chicken nuggets with this delicious and easy crispy eggplant nugget recipe!
This delicious and underrated vegetable is high in fiber and low in calories. This eggplant nugget recipe is easy and healthy because it’s baked, not fried. Baking eggplant brings out so many scrumptious and natural flavours leaving your guests begging for more! As you may know, eggplant has a ‘meaty’ texture, which makes this vegetable the perfect meat replacement. Kids will love this recipe and they will no longer miss eating chicken nuggets.
Personally, I have always been an eggplant lover and believe it or not, this recipe was created by accident! Last week, I had a ton of eggplant sitting in my fridge waiting to be eaten. I didn’t want to waste the eggplant, so I had to think of a recipe fast! Here’s how to make these nuggets:
- Bread crumbs
- Plant-based milk – I used almond milk
- Salt & Pepper
Preheat oven to 400 degrees. Prepare the dredging station, placing the milk, breadcrumbs and flour in separate bowls.
Slice eggplant in 3/4 inch rounds. Sprinkle salt on both sides and let the eggplant sit for half hour.
Dip the eggplant into the milk and then the flour, then milk and then the bread crumbs. Make sure the eggplant is nicely coated in the bread crumbs. Place the eggplant on a lightly greased baking sheet. Repeat the process with the rest of the eggplant.
Then, cook for 20 minutes, flipping at the 10-minute mark. You will know the eggplant is ready when the breadcrumbs bring turning golden brown.
Pair with your favourite dip. I used BBQ sauce.
Give this recipe a try and let me know what you think in the comments below! If you enjoyed this post, then you will also love the Sweet & Spicy Zucchini Noodle recipe.