Eggplant Veggie Nuggets

Eggplant, mozzarella, and crispy Italian breadcrumbs come together in these golden pan-fried nuggets — crunchy outside, tender inside, and kid-approved!

Easiest Ever Eggplant Veggie Nuggets

These crispy eggplant bites are a fun and delicious way to sneak more vegetables onto the plate—whether for a quick family dinner, a snack platter, or even school lunchboxes. Shredded eggplant gets mixed with eggs, mozzarella cheese, flour, and breadcrumbs, then shaped into nuggets and pan-fried until golden brown. The result is a perfectly crispy outside with a tender, cheesy center that’s full of flavor. Kid-friendly recipes don’t need to be boring—these veggie-packed bites are easy to make, freezer-friendly, and a great way to use up that extra eggplant in your kitchen. You can even swap in zucchini to make crispy shredded zucchini bites using the same method!

If you’ve ever had an abundance of eggplant and didn’t know what to do with it—this easy recipe is your answer. These veggie nuggets come together quickly and cook in just minutes, making them perfect for busy weeknights. Serve them with your favorite dipping sauces like BBQ, ketchup, or honey mustard, or freeze a batch for future meals. Even picky eaters won’t guess they’re packed with veggies. Enjoy!

Crispy Pan-Fried Eggplant Veggie Nuggets Cooking Tips

• Squeeze Out the Moisture: After shredding the eggplant, press out as much liquid as possible using a colander or clean kitchen towel. This helps prevent soggy nuggets and makes them easier to shape.
• Use Seasoned Bread Crumbs for Coating: Rolling the nuggets in extra bread crumbs before frying adds an extra layer of crispiness. Use seasoned Italian breadcrumbs for even more flavor.
• Don’t Overcrowd the Pan: Cook the nuggets in batches so they have enough space to brown evenly. Overcrowding can lower the pan temperature and make the nuggets soggy.
• Freeze After Cooking: For easy meal prep, cook the nuggets fully, let them cool, and then freeze in a single layer before transferring to a freezer bag. Reheat in the microwave or toaster oven for quick snacks or lunchbox additions.

How to Make Eggplant Nuggets

You’ll need 2 cups of shredded eggplant for this recipe. Start by peeling the eggplant to remove the skin. Next, shred the peeled eggplant. You can use a box grater, but if you have a food processor, it makes the job much faster and easier!

We want to remove the excess water from the eggplant before cooking it.  To do this I place the shredded eggplant in a colander above a bowl and firmly press on it.  I do this a few times until most of the water is removed from it.

Now place your eggplant, eggs, salt, all purpose flour, bread crumbs and mozzarella cheese into a large bowl.

Using your hands, form into nugget shapes.  Then roll around in additional bread crumbs to completely cover them.

Pour 2 tablespoons olive oil into a frying pan over medium high heat. Once it’s heated add your nuggets to it. Cook them for about 2-3 minutes on each side, or until browned.

You might have to do 2 rounds of this depending on your pan size.  If you’re going to do this twice, make sure your pan is still greased, or add a little bit more olive oil to it.  This helps brown the nuggets. And just like that you have a plate filled with yummy eggplant Veggie Nuggets to eat!

How to Freeze Nuggets

To freeze, just place the cooked nuggets in a freezer bag. When you need them, grab a couple and reheat them in the microwave—no thawing needed! These eggplant veggie nuggets will keep well in the freezer for up to 6 months. I usually make a double batch—one to enjoy fresh and one to stash away for later. They’re one of my go-to lunchbox staples for my daughters, so I often defrost a few and pop them right into their lunches.

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