My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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almond + cornmeal herb crusted eggplant

Eggplant and I have a rocky relationship.

I buy it a few times each summer.

I try to love it but it never seems to happen.

There are so many other vegetables I enjoy more.  Pretty much all of them.  Except beets. 

almond + cornmeal herb crusted eggplant | edible perspective

Two instances come to mind where I’ve actually enjoyed eggplant.

This recipe makes three. 

The trick?

That annoying task in the recipe directions—which, like me you most likely ignore—to liberally sprinkle salt overtop of the eggplant slices, let them sit for 30 minutes, then blot them dry. 

Well, that annoying task works!

The thick layer of almond + cornmeal crust doesn’t hurt either.

almond + cornmeal herb crusted eggplant | edible perspective

No squeaky texture.

Just a pillowy soft slice of eggplant with an herb-infused coating.

almond + cornmeal herb crusted eggplant | edible perspective

I highly recommend making your own sauce.  You will not believe the difference in taste compared to jarred.  I actually used my favorite pizza sauce which was leftover from our pizza party a few days ago.  I let it cook on high for 4-5 hours in the slow cooker [uncovered for the last hour] then blended it with my immersion blender. 

almond + cornmeal herb crusted eggplant | edible perspective

I no longer fear the eggplant!

almond + cornmeal herb crusted eggplant | edible perspective

Print this!

Almond + Cornmeal Herb Crusted Eggplant [serves 2-4]

  • 1 eggplant
  • 2/3 cup raw almonds
  • 1/3 cup cornmeal
  • 1/3 cup oat flour
  • 2 eggs or 1/2 cup unsweetened almond milk—vegan
  • 1/4 + 1/8 tsp garlic powder
  • 1.5 tsp oregano
  • 1 tsp basil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • extra salt for the eggplant slices
  1. Slice the eggplant into 1/4 – 1/2” thick rounds and place on a wire rack.
  2. Liberally salt the tops of all of the rounds and let sit untouched for 30 minutes.  You will see a decent amount of water sitting at the top of each slice after 30 minutes.
  3. Place the cornmeal, almonds, and all of the seasonings in your food processor.  Turn on for about 20-30 seconds until the almonds are ground to very small pieces [not all the way to flour].
  4. Spread the corn/almond mixture out onto a large plate, spread the oat flour onto a small plate, and whisk the eggs together in a wide bowl or pour the milk into a wide bowl.
  5. Preheat your oven to 375* and lightly grease or line a baking sheet with parchment paper.  If you have a large pizza pan with holes [3rd photo] in it that works even better.
  6. Gently squeeze each slice between a dry kitchen towel to soak up the moisture. 
  7. Place each slice in the oat flour and lightly coat both sides.
  8. Next, dip in the egg or milk [letting any extra drain off] then place in the almond + cornmeal mixture.  Press the mixture in lightly and flip to make sure both sides are evenly coated.
  9. Place on the pan and repeat with the remaining slices.
  10. Bake for 15min flip once and bake for another 15min.
  11. Top with marinara and serve.

notes:  For a vegan version I dipped half of the slices in milk and it worked perfectly instead of the egg.  I couldn’t tell the difference between the two versions after baking.  If you currently have an excess of zucchini, it would work great in place of the eggplant.  Follow the recipe just the same. 

almond + cornmeal herb crusted eggplant | edible perspective

What are your thoughts on eggplant?

Mine are beginning to change!


Reader Comments (38)

This sounds fabulous! Yum!
September 4, 2012 | Unregistered CommenterKatrina @ Warm Vanilla Sugar
I quite like eggplant (or aubergine to me!) but I agree it can have that funny squeaky texture if it isn't prepared properly. I really like it in Mediterranean style dishes like ratatouille :) It's really good in babaganoush too! This way looks delicious too, I love the idea of having it with a crust. Your tomato sauce sounds lovely too :)
September 4, 2012 | Unregistered CommenterSophie @ Love Live & Learn
I wish my grandmother was still alive to make you her eggplant parmesan. You would crave the eggplant. I think that recipe had something to do with my husband marrying me. Haha. Maybe I'll give it a go and see if I can't recreate it. Her trick was super THIN slices of eggplant. I don't know how she did it without a mandolin.
September 4, 2012 | Unregistered CommenterKrissy @ Make it Naked
I know exactly what you mean about the "squeaky" texture. I think the trick with eggplant really is to cook it long enough- and to cook it evenly! I really love it grilled or roasted. It's got to be mushy. And the more "seedy" it is, the better (towards the bottom of the eggplant- not the top). Glad you found a way to love it (the recipe sounds delicious!).
backlightttt, so pretty :) I never think to buy eggplant but always love it when I do, and this sounds fabulous with the almond meal.
September 4, 2012 | Unregistered CommenterKatie @KatieDid
I used to think I hated eggplant (which we get every week during our CSA distribution each summer), but now I now I just hate MUSHY eggplant. I like to cook mine in a dry nonstick skillet and then when they are nearly dried out, toss them liberally with extra virgin olive oil, mint, and chile flakes the way I learned to make it in Italy. Try that next time - here's a link:
September 4, 2012 | Unregistered CommenterCooking with Michele
I have a couple of aubergine growing in the garden at the moment, and this looks like the perfect way to use them. Thank you!
September 4, 2012 | Unregistered CommenterAlex
@Alex @Sophie - Aubergine is such a pretty name. It sounds more delicious than "eggplant." :)
@Krissy - Wow, I'm sure the thin slices really make a difference!
@Michelle - Thanks for the link!
September 4, 2012 | Registered CommenterAshley
Yeah, eggplant and I are a little rocky, too. My recipes are always hit or miss. I'll have to try this one and get back to you.
September 4, 2012 | Unregistered CommenterKatie
I'm with you. the reason I don't do eggplant at home is the stupid salt/sweat/blot step. i don't have time for that but i get its purpose. LOL
September 4, 2012 | Unregistered CommenterTonya
I have feared eggplant for a very long time, plus my husband hates it! There have been a few recipes that I've seen lately that I think may change my mind but I've yet to take the plunge. Your recipes are never fail me, so maybe one day soon... maybe. ;)
September 4, 2012 | Unregistered CommenterChrista @ Edible Balance
I found you today...because of browneyedbaker...and I'm looking forward to a very long relationship! I must thank her for linking to your peanut butter chocolate frosted donuts! G-free life isn't always easy so more recipes in my arsenal is always a wonderful thing! I suddenly see that a trip to the farmer's market is in my future (today?!?) so I can try my hand at eggplant again!
September 4, 2012 | Unregistered CommenterChris
I love eggplant, but it has to be cooked just right. I love that you used almond flour. I'm going to give this a try, but with only almond flour.....I'm going to start the paleo diet next week.
September 4, 2012 | Unregistered Commenterkim@hungryhealthygirl
I had roasted eggplant for lunch today on my homemade wheat bread. Dice firm young eggplants, salt pieces and allow to drain in a colander for at least 30 minutes. Line a half-sheet with parchment paper. Rinse eggplant thoroughly and dry in a towel. Toss eggplant onto half-sheet with a good glug of olive oil to coat, add cherry tomatoes that have one little prick in the skins to keep them from bursting. Roast at about 400 for 30 minutes, turning to keep eggplant from burning. Now the fun part: To the cooked eggplant and tomatoes, add a heaping dollop of your best homemade pesto and a big shake of red-wine vinegar. I had roasted a whole bulb of garlic along with the eggplant, so today I squeezed the mellow garlic out onto the bread before piling on the eggplant. Deeelish! Best wishes.
September 4, 2012 | Unregistered Commenterddu
I like eggplant, especially in steamed Asian preparations with peanut sauce, but I definitely didn't as a kid! I think a lot of people have just never had eggplant that's cooked well--like this eggplant, for instance. :) Homemade pasta sauce clearly helps too!
September 4, 2012 | Unregistered CommenterEileen
I love eggplant, and zucchini, and this looks delicious, I am mostly sure be trying it this soon! I am so sad summer is almost over... I love summer, warm weather, and most of all all the wonderful fruits and veggies (including eggplant!).
I need to make your tomato sauce too, that looks absolutely stunning and amazingly good on those pics.
September 4, 2012 | Unregistered CommenterAna
wow, these look great :) I love eggplant. I'll give these at try!
September 4, 2012 | Unregistered Commenteraddie @ culicurious
@ddu - Thanks for sharing your recipe!

@Ana - I'm sad to say goodbye to summer fruits + veggies but I could definitely use some cooler weather!
September 4, 2012 | Registered CommenterAshley
September 4, 2012 | Registered CommenterAshley
Hi ashley, Made this tonight and it was delicious!! Probably the best eggplant I've tasted. made it for my. family (who are not veg) and they loved it too. Served it with homemade pasta sauce and wholemeal pasta (zucchini pasta for me). Thanks for anoth
er great recipe ;)
September 5, 2012 | Unregistered CommenterEmma
I want this for dinner!
September 5, 2012 | Unregistered CommenterMaria
@Emma - That is so great to hear!! I'm so excited that it was enjoyed by the entire family. Thanks for letting me know!
September 5, 2012 | Registered CommenterAshley
I love eggplant. But not beets. This looks great. I really wish I had some eggplant now.
September 5, 2012 | Unregistered CommenterJamie @ Thrifty Veggie Mama
I love eggplant so much. I love it when it's cooked to buttery softness - roasted especially. I cube it and roast it with other veggies, like zucchini, sweet potato and white potatoes and then enjoy.
September 5, 2012 | Unregistered Commenterdeva by definition
I have been loving sauteing eggplant rounds to make super hearty veggie sandwiches! But salting them before, and seasoning them correctly is totally a must!
September 5, 2012 | Unregistered CommenterKatie @ Blonde Ambition
Have you ever tried eggplant caponata? It's a chunky tomato & eggplant based sauce/dip. I put it on toasted bread or grilled chicken all the time. It's amazing, especially with farm-fresh eggplants & tomatoes. Here's a good recipe: I don't do the pine nuts but I throw in a few olives and use fresh tomatoes.. mmmm.
September 5, 2012 | Unregistered CommenterCelina
I have the same love/hate relationship with eggplant! I'm excited to try this.
September 5, 2012 | Unregistered CommenterCandice
@Katie - Oooh, this would have been awesome in a loaded veggie sandwich!! Great idea!

@Celina - That sounds fantastic. Thanks for the recipe link! Sounds perfect for toast!

@Candice - Having the love/hate relationship, let me know what you think if you give it a go!
September 5, 2012 | Registered CommenterAshley
I like this recipe! Very healthy and look really yummy! I don't usually like eggplant, but i hear that they are very nutritious...seeing your recipe..i just might try this one!
September 6, 2012 | Unregistered CommenterJessica@workouts
I have almond meal that I have been meaning to use up. I have found the perfect use for it and I can not wait to try this recipe :)
Ashley, try baba ganouj, hummus' delicious cousin made with roasted eggplant, tahini, lemon juice, garlic, s&p. No salting needed but after everything is whizzed up, I do strain it through a sieve to remove the pesky seeds - they are unpleasant to me. The result is a smooth, intensely-flavored puree to scoop up with pita bread or crackers.
September 7, 2012 | Unregistered CommenterJennifer
One of my favorite is eggplant.. Thanks for your recipe. Really can't wait to try.. Looks really yummy.. :)
September 7, 2012 | Unregistered Commenterabsolute body fitness
i've been on an eggplant kick lately too and keep trying so hard to love it. i don't hate it but i'm always like mehhhhh. but THIS looks awesome! adding it to the meal list!
September 14, 2012 | Unregistered CommenterTeri {a foodie stays fit}
You definetely shoul try my husband's eggplant lasagna!!!
September 16, 2012 | Unregistered CommenterLu from Brazil
I made this for dinner last night and it was delicious! A couple of alterations I made were to forego the oat flour (since I didn't have any on hand) and use raw buckwheat groats instead, which I tossed in the food processor along with the almonds and cornmeal. It gave such a nice texture! I just split the mix and used it before and after the egg dip. I also subbed rosemary for basil (scant 1/4tsp), since it's what I had available.

Your recipes have always been phenomenal! Thanks for sharing your passions with your readers :)
September 17, 2012 | Unregistered CommenterJD
Ashley, I'm a big fan of your website, especially all of your whole grain gluten free recipes. I made this over the weekend and it was incredible! I just forwarded this to my local CSA because we've been getting tons of eggplants lately. I can't wait to make it again. Thanks!
October 3, 2012 | Unregistered CommenterJen
Eggplant has always been a fave of mine, not so much for my husband. He keeps trying it but never really loves it. This recipe changed that! I made it exactly as stated, I sliced my eggplant closer to the 1/4" and served it with GF pasta and lots of homemade sauce. My husband kept asking, "You really didn't fry these?" He has requested that this be added to the regular rotation. He hasn't raved this much about a recipe in awhile!!! Thank you so much, I'm off to look at some more of your recipes.
December 4, 2012 | Unregistered CommenterKate
@Kate - I'm so happy to hear! I appreciate you leaving this comment and review of the recipe. Have a great week!
December 4, 2012 | Registered CommenterAshley

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