A fast and easy vegan and healthy side or main dish, you will love this breaded eggplant either you are vegan or not!




  • 2 eggplants
  • 2 cups oats
  • 2 tbsp salt
  • 1 tsp black pepper
  • 1 ½ tsp paprika
  • 2 tsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp Italian herbs
  • 2 tbsp Nutritional Yeast
  • 1 ½ cup almond milk
  • 3 tbsp avocado oil


  1. Place peeled and sliced eggplant in a large bowl and toss with salt, let sit for 20 minutes. Then drain, but do not rinse.
  2. Blend oats with salt, pepper, paprika, cumin, garlic powder and nutritional yeast set aside in a bowl.
  3. Dip slices of eggplant first on milk then on the oat flour mix, place on a baking pan and drizzle with avocado oil.
  4. Bake at 400˚F, until golden, about 20 minutes, drain on a paper towel lined plate.

Serve with your favorite dressing or sauce, we recommend marinara or pomodoro sauce.