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5 from 1 vote

30 Minute Mediterranean Crispy Roasted Eggplant

This easy and healthy roasted eggplant is crisped up to perfection in the oven! The outer breading is made from almond flour and parmesan cheese (so no breadcrumbs required) making this dish naturally gluten free, keto, vegetarian, and low carb friendly. To go along with the baked, crispy eggplant, we've made feta and Greek yogurt dip. It perfectly compliments the baked eggplant for a delicious Mediterranean appetizer or side dish!
Prep Time5 mins
Cook Time25 mins
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Servings: 4
Calories: 575kcal
Author: Jessica Mode


For the Roasted Eggplant

  • 1 large eggplant cut into 1 inch cubes
  • 2 cups almond flour
  • 1 cup fresh parmesan finely grated
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • fresh parsley for garnish

For the Feta Dip

  • 4 ounces feta cheese
  • ½ cup full fat Greek yogurt
  • 2 tablespoons lemon juice freshly squeezed (about half a lemon)
  • ¼ teaspoon garlic powder


  • Heat oven to 425°F. Line a sheet pan with parchment paper.
  • To a large mixing bowl add almond flour, parmesan, basil, garlic powder, oregano, parsley, salt and pepper. Mix until thoroughly combined and set aside.
  • To another large mixing bowl add two large eggs and ½ cup of water. Beat until egg yolks are broken up.
  • Using one hand, coat a handful of eggplant in the egg mixture. Place them in the almond flour mixture. Using the other hand, fully coat all sides of the eggplant. Place on baking sheet. Make sure not to overcrowd the baking sheet. Each eggplant bite should have ¼ - ½ inch around it.
  • Bake for 23-27 minutes, flipping halfway through, until golden brown and crunchy on the outside. Garnish with roughly chopped parsley and serve immediately.


Store in an air-tight container in the refrigerator for up to 5 days.


Calories: 575kcal | Carbohydrates: 23g | Protein: 32g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1055mg | Potassium: 407mg | Fiber: 10g | Sugar: 9g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 621mg | Iron: 4mg