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!
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.