Crispy Baked Eggplant Fries with Marinara Dipping Sauce (aka Eggplant Parmesan Fries!)

Crispy Baked Eggplant Fries
After the recent extraordinary success of the crispy baked portobello mushroom fries I was thinking about what other vegetables could be turned into fries and with the abundance of cheap eggplant these days, it seemed like the perfect candidate to try next! I was a bit worried about using eggplant to make fries as eggplant can have a lot of moisture, and no one want soggy fries, but given how addictively good roasted eggplant is, I just have to give it a shot! Once again the recipe for the eggplant fries is extremely quick and easy! You really just need to slice the eggplant, coat it up in the breadcrumbs, parmesan and seasonings and bake it until crispy. (There is really no excuse for reaching for that bag of chips all the way at the back of the cupboard!) As it turns out, I had nothing to worry about as the eggplant fries came out perfectly crispy and golden brown and as you can see from the photos, I have made several batches already! Snacking just got so much better!

Crispy Baked Eggplant Fries
Serve with some marinara sauce and turn it into a light meal. With the eggplant, parmesan and breadcrumb coating and the marinara dipping sauce it is almost like eggplant parmesan fries!

Crispy Baked Eggplant Fries

Crispy Baked Eggplant Fries with Marinara Dipping Sauce (aka Eggplant Parmesan Fries!)

Healthy baked eggplant parmesan 'fries' in a crispy panko breadcrumb and parmesan coating that are perfect for snacking!

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe
  • 1 medium eggplant, cut into 1/4 inch thick 'fries'
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 3/4 cup panko breadcrumbs
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • marinara sauce for dipping
  1. Dredge the eggplant slices in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, thyme salt and pepper.
  2. Place the eggplant slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 7-10 minutes.

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jeri said...

I tried your zucchini fries and they were a big hit so I'll be making these ASAP.

Rosa's Yummy Yums said...

Those must be scrumptious! What a wonderful idea.



kitblu said...

I have an eggplant! I usually make some form of Eggplant Parmesan and this is another version I will put in my repertoire. YUM!

Cocco said...

Oh my Mom, I need try this because I love eggplants and I hate cooking in grease, but I love baked. Wonderful idea to share with friends in home parties

Than fast I do it, I come to say you.

Thank you, from the Caribbean blue

Ashley said...

Eggplant fries?! Looks delicious!!

Lisa said...

This is a timely recipe as I am just discovering a new found love of eggplant. Excellent.

Anonymous said...

Why do you put them on a rack to bake?

Vimitha Anand said...

Oh god they look so crispy and inviting...

Lauren @ Part Time House Wife said...

These look amazing! This is the 2nd eggplant recipe of the day I'm dying to try! Looks like a few eggplants are on the grocery list today! Yummmmm

Chris said...

Was there any need to salt the eggplant to pull out any bitterness? Or was this not an issue?

Either way, it looks like a great recipe.

Greetings from Italy.

Katie @ Oh Shine On said...

This is a great recipe... I might try substituting zucchini or even firm tofu :)

Kevin said...

Chris: Tip: Get younger, smaller eggplants to avoid the bitterness. I use medium sized eggplants for these eggplant fries.

skaterina said...

i like eggplant fries drizzled with honey / yummy

Apolita said...

Hi Kevin,

What other veggies would be good for this recipe? And I wonder if chicken breasts fillet would also be good? I love it cuz it's not fried yet crispy!

kerry said...

Trying these tonight - just found your blog via punchfork- made your spinach fritters last week. Yum!!!

Anonymous said...

Use a Parmesan substitute if you want the dish to be vegetarian ( Parmesan is never vegetarian)

Anonymous said...

Eggplant my favorite!i don't have an oven can I fry it?

Margaret said...

I did zucchini fries the other day and they were so good! I think hubby is trying the same method with eggplant tonight!

Anonymous said...

I made these last night and served with homemade tzaziki sauce, too. My non-loving eggplant husband gobbled them up and couldn't get enough!! Absolutely delish!! Easy, easy, easy!!

Kevin said...

Anonymous: I am not sure about frying them as eggplant absorbs a lot of oil.

Shane's Simple Soaps said...

To the person who asked why they were baked on a rack: the fries get an even browning and don't need to be turned. There is hot air all around them.

Anonymous said...

could I use Italian flavored breadcrumbs for this?

Kevin said...

Anonymous: Italian flavored panko breadcrumbs would definitely work! I have not tried this with regular breadcrumbs and if it does work, they won't be nearly as crispy as the panko breadcrumb version.

Anonymous said...

Thank you for sharing this! Made them tonight and they were a big hit! One of my children ate almost half the pan!

Natallia Moore said...

Tried it last night. Excellent!

Anonymous said...

This was excellent! One exception... you didn't specify whether or not to peel the eggplant. I tend to leave them on, unless I am cooking/freezing them, as the skin gets tough. In the future I will peel the eggplant ~ Thanks for a !great recipe

Tina Jui said...

Just made these, and used them to dip in a roast pepper and cauliflower soup. They were delicious!!! Thanks for sharing.

Kevin Lynch said...

Tina Jui: Great idea to dip them in the roasted pepper and cauliflower soup soup!

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