If you're looking for a healthier alternative to traditional french fries, these Crispy Eggplant Fries will become a new favorite side dish. They're crunchy on the outside, warm and soft on the inside and packed with savory flavor.
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Our Eggplant Fries recipe is easy to make in the oven and just as simple to adapt for the air fryer. Whether you're serving them as an appetizer, side dish or snack with your favorite dipping sauce, they'll disappear fast!
We love more wholesome alternatives to cozy, comforting dishes. Golden, crispy (and highly addicting!) zucchini fries are one of our favorites, one a recipe that we think you'll love. Pan fried asparagus spears and air fried tofu nuggets are a few more recipes you should try if you want a wholesome side dish or snack that's still delicious.
Why You'll Love Eggplant Fries
- Crispy outside with a tender, soft center
- They're baked instead of fried, so less mess
- They use easy, simple ingredients
- Cook them in the oven or the air fryer
- It's a great way to use fresh eggplant
Ingredients
To make these crispy eggplant fries you need:
- Eggplant: large or small eggplants are both fine, depending on how many fries you want to make.
- Breadcrumbs: Italian panko breadcrumbs are the best for maximum crunch and flavor. You can use plain panko, but add a few tablespoons of Italian seasoning.
- Spices: garlic powder, onion powder, paprika, black pepper and salt.
- Flour: all-purpose flour is most common to use, but bread flour or whole wheat flour are also okay.
- Milk: whole milk works best, but low fat milk, soy milk, oat milk and almond milk are okay.
Chef's Tips
Don't skip the salt- salt pulls out excess moisture and bitterness from the eggplant so the fries don't turn out soggy.
Step-By-Step Instructions
- Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- Peel the eggplant, trim off the ends and slice into ¼ to ½ inch thick strips. Spread out the eggplant strips on the baking sheet in a single layer. Sprinkle with salt and let sit for 20 minutes to remove excess liquid.
- While the eggplant rests, prepare three mixing bowls. In the first bowl, combine the flour, garlic powder, onion powder, paprika and black pepper. Pour the milk into the second bowl and put the Italian panko breadcrumbs into the third bowl.
- Blot the salted eggplant slices with a paper towel to remove excess moisture. Using tongs, dip each piece into the flour mixture, then the milk, then the panko, fully coating each slice. Place the coated eggplant slices back onto the baking sheet in a single layer. Spray with olive oil cooking spray until crumbs are generously coated.
- Bake for 25 minutes, flipping halfway through. Spray again lightly with cooking spray.
- Remove from the oven, let cool for a few minutes and transfer to a wire cooling rack to keep them crispy. Enjoy with your favorite dipping sauce.
How To Make Eggplant Fries In The Air Fryer
Follow steps 1-4 above, but use the air fryer basket or tray instead of the baking sheet. They should be air fried at 400 degrees Fahrenheit instead of 450 for 8-10 minutes. They will not need to be flipped, but because air fryers are smaller than ovens, will likely need to be cooked in batched.
How To Store
Store leftovers in an airtight container in the refrigerator for 2-3 days. It's best to reheat them in the air fryer or oven for 3-5 minutes. I don't recommend microwaving them, as this will not make them crispy again.
Recipe FAQs
They are a lighter alternative to deep-fried french fries since they're made with a vegetable.
Yes. Fill a large frying pan with enough olive oil to coat the bottom. Turn the heat to medium-high and let it become very hot. Use tongs to transfer the uncooked eggplant fries to the pan and cook for 2-3 minutes on each side, or until all sides are golden brown and crisp. Remove and transfer to a wire cooling rack to keep them crispy before serving.
Eggplant fries are delicious with a main dish or steak, chicken or fish. They are a great snack or appetizer during larger meals or game day parties.
Recipe
Crispy Eggplant Fries
Equipment
- 1-2 baking sheets
- parchment paper
Ingredients
- 1 medium eggplant
- 1 ¼ cups Italian panko breadcrumbs
- ⅔ cup whole milk
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- salt
Instructions
- Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- Peel the eggplant, trim off the ends and slice into ¼ to ½ inch thick strips. Spread out the eggplant strips on the baking sheet in a single layer. Sprinkle with salt and let sit for 20 minutes to remove excess liquid.
- While the eggplant rests, prepare three mixing bowls. In the first bowl, combine the flour, garlic powder, onion powder, paprika and black pepper. Pour the milk into the second bowl and put the Italian panko breadcrumbs into the third bowl.
- Blot the salted eggplant slices with a paper towel to remove excess moisture. Using tongs, dip each piece into the flour mixture, then the milk, then the panko, fully coating each slice. Place the coated eggplant slices back onto the baking sheet in a single layer. Spray with olive oil cooking spray until crumbs are generously coated.
- Bake for 25 minutes, flipping halfway through. Spray again lightly with cooking spray.
- Remove from the oven, let cool for a few minutes and transfer to a wire cooling rack to keep them crispy. Enjoy with your favorite dipping sauce.
Notes
Nutrition
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