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Oil-Free Baked Eggplant Coins

Easy crispy vegan eggplant coins for healthy eggplant parmesan. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4
Calories: 148kcal


  • 1 purple eggplant
  • 1/2 cup plant milk
  • 1 tbsp lemon juice
  • 3 tbsp cornstarch
  • 1 cup panko breadcrumbs
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste


  • Preheat oven to 450 degrees. Slice eggplant into 1/4" thick rounds and set aside. To a small bowl add plant milk, lemon juice and whisk in cornstarch until evenly combined. To a flat plate add panko, nutritional yeast, and salt and pepper. Dip eggplant rounds into cornstarch slurry and then into panko mixture and place onto foil lined baking sheet. Continue until all eggplant has been coated in panko and spaced evenly on baking sheet. Bake for 15-20 minutes, flip and bake an additional 15-20 minutes. May broil for an additional 2-3 minutes if more color is desired.