These eggplant fries are easy to make with 4 ingredients. They are crispy with a panko breadcrumb coating and they are baked in the oven. They are tasty and healthier than regular fries and a great side dish, appetizer, or snack.
I like experimenting with vegetable fries and my newest creation are these eggplant fries.
I was inspired to make them after I had them once at a restaurant and loved the concept but found the deep-fried version far too oily. Since eggplant acts like a sponge, soaking up all the grease, deep-frying can turn them very greasy.
Breaded Eggplant Fries
This baked version doesn’t have that issue. The fries have a crispy coating from the panko breadcrumbs and it makes a tasty snack, appetizer, or side dish. I love the taste of the tender eggplant with the breading – it’s a great combination.
And making these eggplant fries was pretty stress-free. You only need four ingredients plus whatever dipping sauce you like. You just dip them in eggs, roll them in panko breadcrumbs and bake them. And you’re done. I served them with honey mustard and also marinara sauce.
Ingredients
- Small Chinese eggplants
- Panko breadcrumbs – You can use Italian seasoned ones for more flavor or plain ones.
- Extra-large egg
- Salt and black pepper – These are optional.
- For extra flavor, you can mix some grated Parmesan cheese into the breadcrumbs or sprinkle it over the fries after they’ve baked.
How to Bake Eggplant Fries
Preheat the oven to 375°F and line a large baking sheet with parchment paper. Whisk the egg in a shallow bowl and pour the panko bread crumbs in a separate shallow bowl.
Slice the eggplant into spears that are about 4″ long and 1/2″ wide. Dip them in the whisked egg and then roll them in the panko breadcrumb mixture. Don’t worry if you can’t get them coated with a thick layer, you want them to have a light coating.
Place the breaded eggplant slices in a single layer on the prepared baking sheet and bake them for 20 minutes or until they are lightly golden brown. If you used plain panko, sprinkle some salt and pepper over them before serving.
Should you soak the eggplant first?
I don’t soak the eggplant strips first although some other recipes recommend this step. Eggplant can be bitter and soaking it first pulls out that bitter flavor.
I use Chinese eggplants which are less bitter than globe eggplant. This is because they have fewer seeds.
If you use globe eggplant (the larger variety found at most grocery stores), you may want to soak the fries first. Soak them in a bowl of water for about an hour and then drain and pat them dry.
Dipping Sauce Ideas
You can serve them plain or add a dipping sauce on the side:
- Marinara sauce
- Honey mustard
- Ranch dip
These crispy eggplant fries are definitely something I’d make again. I love that they’re healthier than the deep-fried version and they can be served as a side or appetizer.
These crispy eggplant fries are definitely something I’d make again. I love that they’re healthier than the deep-fried version and they can be served as a side or appetizer.
More Recipes to Try
- Easy French Fries
- Pumpkin Fries
- Eggplant Pizzas
- Air Fryer Avocado Fries (Keto)
- Zucchini Fries (Keto)
Baked Eggplant Fries
Ingredients
- 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
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Slice eggplant into spears, about 4 inches long and 1/2 inch wide.
- Dip eggplant spears into whisked egg and then roll in the 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.
- 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.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
TC and I want to make this. She is experimenting with vegetarianism and this would be a good recipe for her to try.
I hope you two enjoy! the breadcrumbs can be a little frustrating because they dont like to stick on. I would make sure to really soak the eggplant in egg and then lightly roll it around the panko a few times.