Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Baked Eggplant


Baked Eggplants


  • 2 pounds fresh eggplant, peeled and sliced into 1/2 inch thick slices
  • 1 cup almond milk
  • 1 cup flour
  • 2 cups Japanese breadcrumbs (like Panko)
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • Olive oil cooking spray


  1. Liberally coat a baking sheet with olive oil spray and set aside.
  2. Fill three separate pie tins or other shallow dishes with the milk, flour, and bread crumbs.
  3. Add oregano and salt to the breadcrumbs and combine.
  4. Dredge each eggplant slice in the flour, milk, and breadcrumbs then place them on the baking sheet.
  5. Coat all of the breaded eggplant slices  liberally with the olive oil spray and place in the oven at 400 degrees Fahrenheit. Bake until golden brown, about 20 minutes.

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