Eggplant Parm Dippers

These spicy and crispy eggplant dippers are great appetizers for any occasion. And, they're gluten-free and vegetarian, but also a treat for your carnivorous friends.
By / Photography By Jennifer Rubenstein | July 05, 2016


Wash and cut eggplant into disks with skin on. Place disks on plate over paper towels. Salt with about ¼ teaspoon salt. Let eggplant “sweat” at least 15 minutes (you will see beads of water on it). Turn eggplant over and repeat with ¼ teaspoon salt. After thirty minutes, rinse eggplant. Gently pat dry, leaving it slightly wet.

Whisk two eggs with water. Set aside.

Mix panko with oregano. Set aside.

Mix together gluten-free flour with red pepper, ½ teaspoon salt and pepper. Set aside.

Heat ¼ cup vegetable oil over medium to medium-high heat. Dip one eggplant disk into flour mixture, then egg mixture, then panko. Place in skillet. Repeat. You should be able to cook 4-5 disks at one time until golden brown on each side, about 5-7 minutes. You may need to add additional oil for each new batch.

Serve with room temperature Muir Glen tomatoes.


  • 1 large eggplant, cut into disks
  • 1 teaspoon salt
  • 2 eggs beaten
  • 1 tablespoon water
  • 1 cup gluten-free panko flakes
  • 1 tablespoon dried oregano
  • 1 cup Bob’s Red Mill all purpose gluten-free flour
  • 1 tablespoon crushed red pepper flakes
  • ¼ teaspoon pepper
  • ¼ cup vegetable oil, plus more for each frying
  • 1, 14.5 ounce can Organic Muir Glen Diced Tomatoes with Basil and Garlic
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