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!
This is the 18th Throw Back Thursday post here on TEM, and I honestly have no idea what took my so long to bring back these Crispy Eggplant Fries. They're frickin' amazing!
If it's your first time here for these #tbt posts, it is the once a month when I dig through the archives to find a recipe to remake, rephotograph, and reshare with you. Usually, the recipes I share have terrible old photos attached to them. This month, the photos weren't all that bad. I must have been having some beginners luck when I picked up my camera that day back in May 2012. Even so, the photos needed an update.
I remember loving the recipe when I first made it. I swore to myself that I would always and forever eat eggplant fries every day for the rest of my life. Then life happened. New recipes needed to be created. New favorites were found. Somehow along the way, these eggplant fries got buried and (shame on me) forgotten.
Never again!
What sounds like a seriously strange recipe, is actually totally delicious. Have you had zucchini fries before? Ya, these are WAY better. Like, five hundred thousand times better. And I like zucchini fries!
After you cut the strips of eggplant into fry-like wedges, you dip them in egg then coat them in panko and parmesan. They get quickly broiled in your oven and come out as crispy, cheesy, bites that you can dip in mayo or ketchup just like a regular French fry.
Only these are so much tastier than any potato fry I've ever eaten.
Can you promise me you'll make them? Even my eggplant-not-loving handsome man was all over these. I'm pretty sure that if you hide the fact that they're eggplant from a skeptic they'll try to steal yours off your plate when you're not looking.
→ Sidebar ← I'm always throwing emojis around this place and I just can't stop myself from using this one. I hope you can see it as an eggplant and not what it is commonly used to represent. Ha! ?
How to make crispy eggplant fries (45 seconds)
Original post date: May 16th, 2012
Crispy Eggplant Fries? Yep, you read that correctly. You've heard of heard of zucchini fries, or mozza sticks or even jalapeño poppers, right? Eggplant French Fries are along the same lines, but even tastier. In my opinion, they're better than any regular French fry I've ever eaten.
When Grace Wilders asked me to review her cookbook 57 Easy and Delicious Eggplant Recipes I thought, “57 eggplant recipes!? Is that even possible?” I like eggplant, but coming up with 57 different eggplant recipes seemed like quite the feat. Until now my eggplant repertoire has been limited to baba ganoush and eggplant parmesan.
Even though the 57 Easy and Delicious Eggplant Recipes are laid out in three sections from easiest, medium difficulty, and more complex, none of the recipes are overly difficult. Make sure you try the Greek Yogurt Eggplant Salad and the Olive and Eggplant Spread, both are delicious. Unfortunately, there are no photos to entice you to make the recipes. It's a shame since every recipe I've made I enjoyed and will definitely make again. On my list to try are the Fried Eggplant “Meatballs” and the Eggplant Bacon, both are vegetarian and sound amazing.
To win a free copy of Grace Wilders e-cookbook 57 Easy and Delicious Eggplant Recipes, leave a comment and 1 winner will be selected at random. Contest closes June 1st. Good luck! Contest closed.
If you make these Crispy Eggplant Fries with Chipotle Aioli make sure you snap a pic and tag #theendlessmeal in Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 2 medium eggplants, cut into ½ inch strips
- 1 cup breadcrumbs or panko (gluten-free, if needed)
- ½ cup Parmesan cheese, grated
- 1 teaspoon oregano
- ¾ teaspoon garlic salt
- 2 eggs
- Olive oil, for drizzling
- ¼ cup real 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 the highest temperature. Lightly coat a baking sheet with oil.
- Stir the chipotle aioli ingredients together in a small bowl.
- Mix the breadcrumbs, parmesan, oregano, and garlic salt in a medium-sized bowl. In another bowl, whisk the two eggs with a small splash of water.
- 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 oil.
- Place the eggplants in the oven and broil for 5 minutes. Turn the eggplant fries over and broil for another 4-5 minutes, or until they are crispy and brown. Keep a close eye on them if your oven broils at more that 500 degrees.
- Serve with some chipotle aioli on the side for dipping.
The original photos of these Crispy Eggplant Fries:
If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography and The Food Photography Equipment I Use.
Kristen Stevens
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Hi, I’m Kristen! 
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. 🙂
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. 🙂
I am a vegan…is their an alternative to eggs in this recipe….I m so tempted to try thi!!!!
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 🙂
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. 🙂
Those look delicous! I am going to make them 🙂
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!
Writing from Indonesia where I’m limited in the veggies available but eggplants are local so I found you 🙂 Appreciate you posting, I’m excited to try ’em out!
I will definitely try this recipe soon…looks so delicious. I am always looking for good
eggplant recipes.
Hi Marg,
I’d love to hear what you think of this dish. It is one of my favourites!
Wow, this recipe is amazing. I tried it by the book and was amazing. I also tried doing them on a pan with some garlic infused oil. I really recommend it, the eggplant becomes really light while the outside becomes really crispy and golden brown.
I’m ordering the book ASAP
Greetings from Mexico!
Hi James,
That’s a great idea about using some garlic infused oil. I’m going to try that next time for sure!!
I’ve been looking for a recipe for eggplant that kids might like – this looks like it might be it!
I hope this one works for your kids!
I love eggplant
Me too!!
Hi! if I’m making these in the day but am taking them to a dinner should I reheat them or do these have to be served immediately?? thank you!
http://www.ifood.tv/recipe/beguni
We use a lot of brinjals in Indian food. Pl try these fritters made with gram flour.
That recipe also looks delicious! I will be trying it for sure. Thanks, Debi!
wow, that a fantastic recipe. brava! I have been looking for different ways to use eggplants and this was one of the best yet. Even my Italian boyfriend was impressed 😉 , keep up the great recipes!
Thank you for posting this recipe. I made it using 1 tablespoon fresh herbs and dipped in a chipotle/mayo sauce. Delicious!!
You are so welcome, Lisa!!
Yum looks great! Just wondering, should i soak the eggplant before?
Hey Lyric,
No definitely don’t soak the eggplant. Just dip the pieces in the egg to coat them before putting them in the breadcrumb mixture 🙂
So excited to try these!!! Love baking regular fries and these are even healthier!
Hey Brittany,
I love regular fries too and it’s even better if they are healthier!
Eggplant fries? Eggplant bacon? I’m in love. Sign me up!
Faith
Hey Faith,
I’m stoked to try the eggplant bacon too!
I am very picky about how I like eggplant and these sounds great!
Hey Morgan,
If you like zucchini fries you will love these! They’re very similar 🙂
Eggplant is one of my favourite indulgences and I’m always looking for new recipes – my experience with them has also been limited to a couple of dishes. Can’t wait to head down to the farmers market to get myself an eggplant and try these!
Thanks for sharing 🙂
You’re welcome, Rosie! I always love having an ingredient prepared in a way I had never thought of before. Hope you enjoy them!
Eggplants are my favorite and I’m always looking for new ways to prepare them! How exciting!
Hey Madeline,
I always love them too but often get stuck preparing them the same few ways. Was so great to get some more inspiration from Grace Wilders’ book 🙂
ANOTHER winner. Wow ! They were fantastic – and I dont even like eggplant. Until now!!
So happy they turned out for you!
57 Eggplant recipes is a lot. I don’t even have one eggplant recipe in my recipe box. It is awesome to cook a variety of ingredients instead of the same old veggies. Are they mostly healthy recipes?
It is amazing how much you can do with an eggplant! Yes they are mostly really healthy. I got a lot of inspiration from her book.
I love eggplant, but my family does not. This might be a healthy way to convince them to at least give it a try.
(Because, if I fried it and put it on a stick they probably would! 😉
Lol eggplant can definitely be a hard sell for some. Do they like zucchini fries? If so I’m sure they’ll love eggplant fries. And they’re healthy too since they’re baked and have hardly any oil 🙂
These eggplant fries look so good! I can’t imagine what they will taste like ~ have to give this recipe a go. Thanks for sharing, Kristen 🙂
Hi Sam,
You are going to love them. They’re super crispy with just enough softness on the inside. The taste is mostly from the spices you put in the panko mixture. 🙂
I have huge eggplant in the refrigerator and while I was planning on making a roasted eggplant dip .. i think i would rater indulge in the crispy version that you shared 😉
Hi Kankana,
I love a roasted eggplant dip, but these fries are just too good. Hope you love them too!
Hi! I found you through foodgawker.com. These look delicious! I’ve been a vegetarian for almost four years now and I think it’s high time my family started eating more veggies as well! This is the perfect recipe. Thanks, and I’m going to check out 57 Easy and Delicious Eggplant Recipes!
Hey Sue,
Eggplant is one of those veggies I tend to forget about too, but I love it whenever I eat it. Definitely check out her cookbook, it’s a great reference cookbook for eggplants 🙂
Wow…never did I think of making eggplant fries…looks delicious. Great idea…looks fantastic. First time here you have a great blog.
Thanks, Nina! I’d love to take credit for coming up with the idea but it is from Grace Wilders’ book 57 Easy and Delicious Eggplant Recipes. She’s the genius 🙂
I love eggplant! it’s a great alternative to meat or potatoes especially because they’re so hearty. And your photos are awesome
Thanks, Angela! I totally agree, I love eggplants too 🙂
I think I have to make this! I love eggplant and this sounds so tasty!
Hey Nestra,
I hope you end up making them. THey are delicious!
Eggplant is my absolute favourite, and this one I’m going to try very, very soon! Looks delicious!
Hey Renuka,
I love it too! Hope you like these as much as I do 🙂
Yum. I’ll have to try these this summer.
Hey Dona,
I hope you love these too!
Ooo…I love eggplant! Please enter me in the draw!
Thank you!
Wendy
Hey Wendy,
I love eggplant too! You’re entered into the draw. Good luck!
I love eggplant and everything eggplant-y! I want this book so much! 😀 Recommend you Filipino Tortang Talong, very lovely breakfast dish :))))
Hey Hanna,
I looked up Tortang Talong and it looks delicious! Thank you for the suggestion 🙂
I am so thrilled, it’s sooooo awesome to wake up and learn I won the book! It is the first time I won anything from a blog competition, and it is a book about the veggie I love so much!!! Now I will definitely do every recipe in there, one by one, and eat it until the last bite, looking at my eggplant-hating boyfriend 🙂 So good. I passed by your blog just once, saw this awesome give-away and quite frankly forgot about it until today morning. But I am quite sure now I will drop more often, your other recipes look so good too! Have a nice day and a lot of inspiration! 😀
oh, my booooooooooooook 😀 (I am still thrilledly speachless)
Omg a whole cookbook dedicated to eggplant!?! How exciting. Thanks for the opportunity to win in. I stumbled across your blog through tastespotting and love what I see!
Hi Jennifer,
I love eggplant too!
Mmmm, these look like little sticks of heaven! Can’t wait to try them.
Hey April,
Lol they are just like little sticks of heaven!
Awesome! sounds amazing! Gonna try em this week 🙂
Hey Noemi,
I hope you do! I think you are going to love them 🙂
These look delicious, but would appreciate a more specific oven temp. Your ‘highest temperature’ could be different from mine. Later in the recipe it says to broil them. So should I turn on the broiler instead of preheating the oven? Thanks!
Hi Doneta,
I made these twice and used a different oven temp each time. The first time I had them on a lower rack in the oven at 375 and the second time I broiled them on the top shelf. Both times they turned out great so here is obviously a lot of flexibility in how you bake them. Just keep a closer eye on them if you are broiling them 🙂 Hope you love them as much as I did!