Eggplant Veggie Nuggets

Eggplant Veggie Nuggets are healthy, easy to make and kids love them. They're made with simple ingredients and ready in less than 20 minutes.  Only 111 calories a serving for these vegetarian nuggets.  Serve for dinner, lunch box or snack. 
Course lunch box, Main Course
Cuisine American
Keyword Veggie Nuggets
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8
Calories 111kcal


  • 2 cups shredded eggplant (about medium size eggplant)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 cup all purpose flour
  • 1/2 cup Italian bread crumbs
  • 1/2 cup mozzarella cheese
  • 2 tablespoons olive oil
  • additional bread crumbs to roll nuggets in


  • Peel and shred eggplant. Place shredded eggplant in a colander and press on it, removing the excess liquid. Put shredded eggplant in a large bowl.
  • Add eggs, salt, flour, bread crumbs and mozzarella cheese to bowl. Use your hands or a spoon to completely mix.
  • Add olive oil to a frying pan over medium high heat. Shape eggplant mixture into nugget shapes and roll in additional bread crumbs to cover.
  • Place nuggets in frying pan cooking until brown on both sides. Cook for about 2-3 minutes on one side before flipping to the other side. If you can't fit all the nuggets into the frying pan, you will need to repeat this process.
  • Serve right away with bbq sauce, ketchup and mustard. They also freeze great, I like to put them in freezer bags and defrost in microwave.



Calories: 111kcal