Crispy Eggplant Fries
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These eggplant fries are coated in panko and parmesan and baked in the oven until they're wonderfully crispy. They make a great family-friendly side dish, simple appetizer, or snack. You'll NEVER guess that they're made with eggplant!
If you like unique fry recipes, also try our carrot fries and spicy sweet potato fries!
Eggplants, which are a member of the nightshade family, just like potatoes, make excellent fries. With a light breading, they crisp up nicely in the oven while turning tender and creamy on the inside. French fries can be made with all sorts of vegetables from carrots to zucchini and even avocado. But these baked eggplant fries are truly our favorite.
You'll find that this eggplant fries recipe is easy to make and loved by everyone. Even our youngest taste testers (who don't normally enjoy eggplant) LOVE this recipe!
How to bake eggplant fries
Making eggplant french fries is surprisingly simple. Here's how we do it:
- Prep your ingredients. Begin by setting up a breading station. Whisk the eggs in one bowl then combine the panko, parmesan, and spices in another bowl.
- Bread the eggplant. We find that it works best (is the least messy) to use one hand to dip the eggplant in the egg and the other hand to dredge it in the panko mixture.
- Oil. Now, place the breaded eggplant sticks on an oiled baking sheet and drizzle the tops with a little more oil. Cooking spray also works great for this step!
- Bake. Bake the fries for 15 minutes, turning them over once so they get nice and crispy on both sides. Serve the eggplant baked fries with some dipping sauce on the side!
Dips to serve with eggplant fries
Just like regular fries, breaded eggplant fries taste even better with a dip. You can keep it simple with some ketchup or mayonnaise (aioli), or try one of these:
Recipe FAQs
Can I make eggplant fries in an air fryer?
Yes, it's easy to make air fryer eggplant fries! Bread the eggplant slices as per the recipe then place them in a single layer in the air fryer basket (making sure they're not touching each other) and cook them for 15 minutes, turning them over once. You'll likely need to cook these in batches.
What kind of eggplant works best for fries?
We like to use globe eggplants (Mediterranean eggplants) for this recipe. If you have access to long, Asian eggplant, they will also work. But skip the small, Thai eggplants as they're too tiny to cut into french fry shapes.
How long do eggplant fries last?
These fries are best eaten shortly after they come out of the oven. If you have any leftovers, they can be reheated until crispy in your oven.
Can I make eggplant fries ahead of time?
Eggplant fries can be breaded up to 8 hours in advance and kept on a baking sheet (covered) in your refrigerator until you're ready to bake them.
Can I make these gluten-free?
This eggplant fries recipe can easily be made gluten-free. Simply substitute the panko breadcrumbs with gluten-free panko or gluten-free breadcrumbs.
Eggplant Fries Recipe
Ingredients
- 1 cup panko (gluten-free if needed)
- Ā½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning (can sub dried oregano)
- Ā¾ teaspoon garlic salt (see notes)
- 2 large eggs
- 2 medium eggplants (cut into (Ā½ inch) strips)
- Olive oil (for drizzling)
Instructions
- Set an oven rack in the top third of your oven. Preheat the oven to 425 degrees Fahrenheit. Lightly coat a baking sheet with oil. In a medium-sized bowl, mix the panko, parmesan, oregano, and garlic salt. In another bowl, whisk the two eggs with a small splash of water.1 cup panko, Ā½ cup grated parmesan cheese, 1 teaspoon Italian seasoning, Ā¾ teaspoon garlic salt, 2 large eggs
- Dredge the eggplant strips first in the egg and then in the breadcrumb mixture. (Using 1 hand for the egg and the other for the breadcrumbs makes this a lot less messy) Place the eggplants on the oiled baking sheet and drizzle with a little more oil.2 medium eggplants, Olive oil
- Place the eggplant fries in the oven and bake for 15 minutes, until they are golden and crispy, turning them over once about halfway through baking.
- Serve the crispy eggplant fries with some dipping sauce on the side ā see notes for some suggestions.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our eggplant recipes!
This recipe is part of our Healthy Super Bowl Recipes series.
Grew waaaaay too many eggplants and made this with 2 eggplants as per the recipe. Delish! Thanks for sharing
Delish! I never knew I could broil eggplant, with the skin, without soaking it first. Yum. Thank you.
You’re very welcome!
Mmmm!! This was absolutely delicious!! I’ve never cooked with eggplant and I haven’t eaten it very much either… But I’m growing it in my garden for the first time this year so I needed to find a recipe to use the two beautiful eggplants I just harvested! There’s a lot of firsts going on over here lol Defiantly will be making this again! How do I add a picture? It’s also my first time to leave a review!
I’m so happy you liked the recipe! I really love eggplant. If you’re looking for more eggplant recipes I have quite a few here: https://www.theendlessmeal.com/?s=eggplant
Re the picture: there’s not a way to do that yet but I think it’s a great idea. If you have an Instagram account you can tag #theendlessmeal so I can see it there!
Loved this eggplant recipe will definitely make them again
I’m so happy you liked it!!!
Thank you Kristen for this delicious recipe! I have Celiac Disease and I use many of your recipes. You are the Best! This one is my favorite. I made one change – panko bread crumbs to gluten free homemade bread crumbs.
Awww you are so sweet! I’m so happy to hear that you like my recipes. You totally made my day. š
I apologize for not submitting a picture. Didn’t think to until they were devoured. My husband didn’t hold out much hope for this dish, but placed in front of him, he was immediately impressed and just as immediately started devouring them and declared them “the best way ever to eat eggplant” and we are already eggplant lovers. Thank you for the recipe. A great start to the Super Bowl.
That’s a great reason to not snap a pic! I’m so happy they were a hit!!
I am always looking for new recipes with a crispy taste and these look delicious. Have you ever tried to make them with gluten free bread crumbs?
I haven’t, but I imagine they would be just as delicious!
This recipe looks amazing but I wonder if I can deep fry the same seasoned eggplant?
I’ve tried deep-frying eggplant before, but I suspect it would turn out extra crispy and delicious. š
I am a vegan…is their an alternative to eggs in this recipe….I m so tempted to try thi!!!!
New to the vegan thing, but GROUND chia seeds soaked in water have been used to replace eggs. Soak until gel like, I wouldn’t use too much, Online I see 1 Tablespoon seeds to 3 Tablespoons water, let sit 5 minutes to replace one egg. Having tried chia in my smoothies, maybe try ground seeds, and a slightly higher water ratio? You could then dip the eggplant in that and see if it helps the coating stick. Another thought is “aquafaba”. Basically the water/juice left from a can of chickpeas, or other bean. I would think to try to whip it a bit to make it frothy.
Thank you Kristen for posting the recipe. It’s my niece who has gone vegan, and I know she enjoys eggplant. I thing one of the two ideas should work, and I’m looking forward to trying to make them for her.
Forgot to add that there are vegan parmesan recipes out there, most using nutritional yeast and ground nuts. I plan on trying one made from brazil nuts or walnuts for this. This recipe seems easy to convert to full vegan, I even found a store bought “mayo” that tastes fine, JUST MAYO.
Hey Margaret!
Thank you so much for all the suggestions. You’re right, I bet a chia egg would work perfectly. I love taking a recipe being able to change it around so everyone can eat it. My guy’s daughter is vegan, too. I think I’ll have to try your suggestions to veganize this for her!
WOW, these were reeeeally delicious! I squeezed fresh lemon juice on my eggplants as I was prepping them in advance. This added a really nice zing that went well with the oregano. I am going try making them without the egg next time and see if they will stick enough. If anyone tries the chia replacement let us know how the flavour turns out. I am curious if using the vegan parmesan suggested could replace the panko as well for the GF crew. Thanks for the great recipe.
Great call on the lemon juice! I’m going to try that next time I make these. š
Hi Mini,
So the eggs are used to help hold the bread crumbs to the eggplant. You could try just wetting them with a little water and see if that works. You might just have to press the bread crumbs onto the eggplants a little harder. Also, if you have some nutritional yeast that always makes a good vegan substitute for parmesan ?
Those look delicous! I am going to make them š
Hi, I tried eggplant fries at a restaurant last night, and they were really terrific. They told me that they order theirs pre-prepped from Sysco Foods, though. I like particularly like that you suggest different sauces (the dish at the restaurant came with marinara, but I like the chipotle aioli idea). Can’t wait to give this a try!
Hey Abaigeal,
Ya Sysco does provide a lot of pre made food that restaurants serve. Don’t worry though, they’re really easy to make!