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These simple oven-baked eggplant fries are deliciously crispy on the outside and tender and creamy in the middle! Perfect for dipping, or serving as an appetizer or side! Plus, this recipe is vegetarian and can be made gluten-free and vegan!
Eggplant (or aubergine) is one of those vegetables that people either love or hate… And I get it! If it’s not prepared correctly, then it’s nothing to boast about BUT, when used well, it can be part of some of the most delicious recipes – like these crispy eggplant fries.
I already have no less than 3 eggplant dip recipes on the blog (including Moutabal, Baba Ganoush, and spicy Baigan Choka/Bharta). However, it can be enjoyed without blending too – like this Aubergine Salad, or what about Miso glazed aubergine? Are you sensing a theme here? Yes, it’s true, I love aubergine/eggplant!
With just a few ingredients and some carefully selected herbs, you can make some delicious baked eggplant fries (aubergine fries) that are a great accompaniment to so many meals or as a healthy snack alone. This baked eggplant recipe can also easily be adapted to make baked eggplant slices in place of “french fries”.
Plus, you can even prepare a massive batch and freeze them to have on hand ready for baking! (Don’t try freezing them after oven-baking as it will destroy the texture).
I love to add them as a guilt-free snack to a salad, serve with a dippy egg, basically eat them in place of chips with any meal or eat them with some dip – they are so versatile. Most dips taste delicious with them (I’ve included several options below).
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The Ingredients
- Eggplant: smaller eggplants seem to be less bitter, so I tend to use multiple smaller rather than a single larger one. To choose a good eggplant, make sure it’s got slight give with dark purple skin and no wrinkled skin.
- Breadcrumbs: I used golden breadcrumbs as it’s what I had; however, any will do. Panko breadcrumbs work particularly well for a light and crispy coating. You can also use gluten-free breadcrumbs or even almond flour.
- Flour: all-purpose flour. Alternatively, you could use cornstarch.
- Eggs: for the egg wash. For vegan eggplant fries, you can use plant-based milk instead.
- Spices: Italian seasoning, garlic powder, and salt & pepper. You can also add cayenne pepper for a little heat.
Optional: A little finely grated parmesan could also be added to the breading ingredients with the spices. For a vegan alternative, use a little nutritional yeast.
Feel free to experiment with the spices though, as that is where you can customize the flavor of these crispy baked eggplant fries.
How To Make Eggplant Fries
Step 1: Prepare the eggplant
First, wash and cut the aubergines into long strips. Sprinkle with salt and set aside (in a colander if possible) for a minimum of 15 minutes – but up to 30 would be best. This will remove any extra water so they maintain the perfect texture once baked.
It’s best to cut the fries as evenly as possible. To do this, slice the eggplant into 1/2-3/4-inch round slices, then chop those into batons.
For baked eggplant slices (rather than fries), chop into round slices about 1/2-inch in thickness.
I leave the skin on the eggplant as it helps the fries hold their shape while baking.
Step 2: Prepare the coating
While the eggplant sweats, prepare three separate bowls. In one, whisk the eggs. In the second, add the flour, and in the third, combine the breadcrumbs and spices (garlic powder, Italian Seasoning, salt and pepper, and sometimes cayenne pepper if I want heat).
Step 3: Bread the eggplant fries
After the eggplant pieces Are done ‘sweating’, pat them with a kitchen towel, to remove the excess liquid. Then it’s time to coat the fries.
Dip the eggplant batons first into the flour, then the egg, and finally the breadcrumb mixture. Then arrange them in a single layer on a parchment paper-lined baking tray.
You want to try to get this part done quickly as the aubergine will soak up the egg otherwise. For a super quick method simply place the breadcrumb mix into a ziplock bag and post-egg chuck the fries into the bag and shake, shake, shake! – you’ll have perfectly breaded eggplant in no time.
Step 4: Bake them
Spray the fries lightly with a little cooking spray/ olive oil and then bake them in the oven for 15-18 minutes at 425ºF/220ºC until golden brown. You could flip the breaded eggplant midway – but it’s not 100% necessary.
How To Serve
Just like potato fries, these eggplant chips/fries are made for dipping. Serve with homemade ketchup, mayo, mustard, marinara sauce, Spinach Yogurt Dip (Borani), or even garlic sauce.
I love Lebanese garlic sauce (Toum). However, the flavor is VERY strong. For a slightly milder garlic dip, you can combine some toum with either greek yogurt or a little mayo.
Serve this crispy eggplant anywhere you would regular fries (like with burgers) as well as a few extra places, like within salad bowls, sushi bowls (or sushi!), and gyros!
How To Make Ahead & Store
Just like regular fries, once baked these oven-baked eggplant fries are best eaten while warm and fresh.
To make ahead: prepare the eggplant fries and flash freeze on a baking sheet before transferring to a freezer-safe bag/container for up to 6 months. When you’re ready to use them simply thaw them in the refrigerator and then bake as normal.
Recipe Notes
- This recipe can also be used to create baked eggplant slices. Slice into 1/2-inch slices, bread, and bake.
- If you cut your eggplant fries thinner/fatter than mine, be aware that the baking time will vary. If you do have any pieces that are much smaller, you may need to remove them from the oven sooner.
Related Recipes
If you try this crispy baked eggplant fries recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
Crispy Baked Eggplant Fries (Breaded Eggplant)
Ingredients
- 2 pounds eggplants 2 medium-sized
- 2 eggs for vegan: use dairy-free milk
- 1/2 cup flour or cornstarch
- 2/4 cup breadcrumbs panko, GF breadcrumbs, or almond flour will also work
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 pinch Cayenne/chili pwoder (optional)
- parmesan cheese optional – to add the breadcrumb mixture
Instructions
Step 1: Prepare the eggplant
- Wash and cut the eggplants/aubergines into long strips. Sprinkle with salt and set aside (in a colander if possible) for a minimum of 15 minutes – but up to 30 would be best. This will remove any extra water so they maintain the perfect texture once baked.It's best to cut the fries as evenly as possible. To do this, slice the eggplant into 1/2-3/4-inch round slices, then chop those into batons.For baked eggplant slices (rather than fries), chop into round slices about 1/2-inch in thickness.I leave the skin on the eggplant as it helps the fries hold their shape while baking.
Step 2: Prepare the coating
- While the eggplant sweats, prepare three separate bowls. In one, whisk the eggs. In the second, add the flour, and in the third, combine the breadcrumbs and spices (garlic powder, Italian Seasoning, and sometimes cayenne pepper if I want heat).
Step 3: Bread the eggplant fries
- After the eggplant is done 'sweating; then pat the pieces with a kitchen towel to remove the excess liquid. Then it's time to coat the fries.
- Dip the eggplant batons first into the flour, then the egg, and finally the breadcrumb mixture. Then arrange them in a single layer on a parchment paper-lined baking tray.You want to try to get this part done quickly as the aubergine will soak up the egg otherwise. For a super quick method simply place the breadcrumb mix into a ziplock bag and post-egg chuck the fries into the bag and shake, shake, shake! – you'll have perfectly breaded eggplant in no time.
Step 4: Bake them
- Spray the fries lightly with a little cooking spray/ olive oil and then bake them in the oven for 15-18 minutes at 425ºF/220ºC until golden brown. You could flip the breaded eggplant midway – but it’s not 100% necessary.
How To Make Ahead & Store
- Just like regular fries, once baked these oven-baked eggplant fries are best eaten while warm and fresh.To make ahead: Prepare the eggplant fries and flash freeze on a baking sheet before transferring to a freezer-safe bag/container for up to 6 months. When you're ready to use them simply thaw them in the refrigerator and then bake as normal.
Notes
- This recipe can also be used to create baked eggplant slices. Slice into 1/2-inch slices, bread, and bake.
- If you cut your eggplant fries thinner/fatter than mine, be aware that the baking time will vary. If you do have any pieces that are much smaller, you may need to remove them from the oven sooner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, my daughter and I went to a food bank today and they gave us a bunch of eggplants. I came home and started looking at your recipes for them because I’ve never made or eaten them before. I’m so excited, your recipes look and sound awesome. Can’t wait to make them. I’ll let you know how they turn out.
Hi Judith,
This is exciting. I love eggplants and have many recipes. I hope you try some of them and I hope you like them. If you want a simpler way to enjoy them, why not try these oven roasted slices – https://www.alphafoodie.com/roasted-eggplant-slices/
Can I just say looking through your recipes is an absolute joy? Love the content and I can’t wait to try each and every one of them!
Thank you for your comment, Nivedha. Hope you give this and other recipes a try.