Baked Eggplant Fritters with creamy Pasta (vegan)

Recipe for baked vegan eggplant fritters with creamy pasta - quick and easy to make, crispy and very delicious - perfect as side dish, as burger patty or as snack for dipping! ;-)
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Course: Basics, Lunch & Dinner


  • 1 eggplant
  • 50 g flour
  • 80 ml plantbased milk (I used soy milk)
  • 100 g breadcrumbs
  • 3 tbsp nutritional yeast
  • 1 tsp sweet red paprika powder
  • a pinch of black pepper
  • salt if needed
  • olive oil to drizzle


  • Preheat your oven to 200 degrees celcius.
  • Slice eggplant.
  • Combine flour and milk in a small bowl.
  • In another bowl, combine breadcrumbs, nutritional yeast, red paprika powder and pepper.
  • First dip the eggplant slices into the flour-milk mixture, then toss in the breadcrumb mixture and press well, so that they‘re evenly covered with breadcrumbs.
  • Leave to stand for about 2-3 minutes.
  • Place the marinated eggplant slices on a greased baking sheet and drizzle with a bit of olive oil.
  • Bake them for about 7-10 minutes. Then turn over and bake for another 7-10 minutes, until the eggplant fritters are goldenbrown and crispy.
  • Optionally, you can also just fry them in a pan with oil for about 6 minutes each side, until golden brown crispy.
  • If serving with pasta and sauce, prepare it in the meantime.
  • When the eggplant fritters are done, serve with creamy pasta or other dishes of choices (read suggestions in the text above).
  • Enjoy! :-)
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!