Baked Eggplant Fries
These eggplant fries aren’t the prettiest thing to look at, but they are tasty and healthier than regular fries.
I had them once at a restaurant and loved the concept but found the deep fried version far too oily, especially since the eggplant acts like a sponge, soaking up all the grease. This baked version doesn’t have that issue. It’s got a crispy coating from the panko breadcrumbs and it makes a tasty snack.
It was the perfect balance to all the slices of chocolate cake I also ate this weekend. Well, sort of a balance. I hope everyone had a good weekend. I took a rare break from my normal weekend routine.
We didn’t run a million errands, or try to do all the endless items on our to-do list, or work on the house (it’s been a year, we are still not completely unpacked). Instead, we just relaxed and did almost nothing. Okay, I actually did a lot of cooking, but it was the relaxing kind of cooking. It was really nice to unwind and recharge.
And making these eggplant fries were pretty stress-free. You just dip them in eggs, roll them in panko breadcrumbs and bake. And you’re done. I served them with honey mustard and also marinara sauce.
Baked Eggplant Fries
- 2 small Chinese eggplants
- 1 cup panko breadcrumbs (you can use Italian seasoned ones for more flavor or plain ones)
- 1 extra large egg, gently whisked
- salt and pepper as needed
- marinara or honey mustard for dipping
1. Preheat oven to 375F. Line a large baking sheet with parchment paper.
2. Slice eggsplant into spears, about 4 inches long and 1/2 inch wide.
3. Dip eggplant spears into whisked egg and then roll in breadcrumbs. A lot of the breadcrumbs will likely slip off, but that's okay. You just want them to have a light crispy coating. Place on baking sheet and repeat with remaining eggplant.
4. Bake for about 20 minutes or until panko breadcrumbs turn a light brown. If you are using unseasoned breadcrumbs, sprinkle with salt and pepper as needed. Serve with marinara or honey mustard sauce.
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