These easy eggplant fries are insanely delicious. They're coated in panko and parmesan and oven-baked until crispy. They're perfect as a simple, family-friendly side dish or simple appetizer. You'll NEVER guess that they're made with eggplant!

Also, make sure to try our crispy garlic herb carrot fries and our harissa sweet potato fries!

Eggplant fries piled high on a plate.

Baked eggplant fries

Do you think eggplant fries sound like a strange recipe? Hear us out … Fries can be made with all sorts of vegetables from carrots to zucchini and even avocado. But these eggplant fries are truly our favorite.

We make this recipe regularly and it is a hit even with our youngest taste tester.

The soft eggplant is coated in a deliciously crispy crust made of panko and parmesan. The fries are crispy enough to pick up and dunk in some chipotle aioli without falling over limp (like sweet potato fries often do.)

How to make eggplant fries

  1. Start by cutting the eggplant into fry-like wedges.
  2. Next, set up a bowl with a whisked egg and another with panko, parmesan, and spices. Dip the eggplant strips first into the egg and then into the panko.
  3. Line the panko-coated eggplant fries on a baking sheet lined with parchment paper. Then drizzle oil over the top and put them into your oven.
  4. Broil the eggplant fries for 8-10 minutes, making sure to turn them over once so that both sides are crispy.

Full recipe in the recipe card below.

A hand dipping an eggplant fry into some chipotle mayo dip.

Ingredient notes

Eggplants – We've found that globe eggplants work best for this recipe as they are easiest to cut into fry-like pieces.

Panko – You can substitute regular breadcrumbs in a pinch but they won't be as crispy. Gluten-free works well!

Parmesan – Use freshly grated, if possible.

OreganoItalian seasoning is a nice substitute.

Garlic salt – You can substitute ½ teaspoon of garlic granules + ¼ teaspoon sea salt.

Eggs – Use large eggs and whisk them with a small splash of water.

Olive oil – Light flavored cooking olive oil works best in this recipe.

More eggplant recipes

A closeup of super crispy baked eggplant fries.

Eggplant Fries FAQs

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 fridge until you're ready to bake them.

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.

What should I use as a dip?

We love these fries with the chipotle mayo that is in the recipe. Some other great options are:
Marinara sauce
Ranch dressing

What to serve with eggplant fries

We love these fries served with our baked chicken thighs or juicy baked pork chops and a Greek salad for dinner. If you're serving these as an appetizer at a party, here are a few other appetizer recipes that will go well:

Eggplant fries piled high on a plate with a side of chipotle mayo.
Eggplant fries piled high on a plate with a side of chipotle mayo.

Crispy Eggplant Fries with Chipotle Aioli

These easy to make Crispy Eggplant Fries are insanely delicious. They are coated in panko and parmesan and oven baked till crisp. They're perfect as a simple, family-friendly side dish recipe or game day appetizer. You'd NEVER guess that they are made with eggplants!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.92 stars (37 ratings)
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  • 1 cup panko, gluten-free if needed
  • ½ cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • ¾ teaspoon garlic salt
  • 2 large eggs
  • 2 medium eggplants, cut into (½ inch) strips
  • Olive oil, for drizzling

Chipotle Aioli

  • ¼ cup mayonnaise
  • 1 teaspoon pureed chipotle peppers in adobo sauce
  • A small squeeze of lime juice and a pinch of sea salt


  • 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.
  • Stir the chipotle aioli ingredients together in a small bowl.
    ¼ cup mayonnaise, 1 teaspoon pureed chipotle peppers in adobo sauce, A small squeeze of lime juice and a pinch of sea salt
  • Mix the panko, parmesan, oregano, and garlic salt in a medium-sized bowl. In another bowl, whisk the two eggs with a small splash of water.
    1 cup panko, ½ cup grated parmesan cheese, 1 teaspoon dried oregano, ¾ teaspoon garlic salt, 2 large eggs
  • Dredge the eggplant strips first in the egg 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 eggplants in the oven and bake for 10. Turn the eggplant fries over and bake for another 4-5 minutes, until they are golden and crispy.
  • Serve with some chipotle aioli on the side for dipping.
Serving: 1 serving = ¼ of the recipe, Calories: 273kcal, Carbohydrates: 27g, Protein: 12g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 907mg, Potassium: 615mg, Fiber: 8g, Sugar: 10g, Vitamin A: 377IU, Vitamin C: 5mg, Calcium: 210mg, Iron: 2mg
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This recipe is part of our Healthy Super Bowl Recipes series.