Crispy Eggplant Fries with Chipotle Aioli
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!
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
- Start by cutting the eggplant into fry-like wedges.
- 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.
- 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.
- 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.
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.
Oregano – Italian seasoning is a nice substitute.
Garlic salt – You can substitute Ā½ teaspoon of garlic granules + Ā¼ 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
- Favorite Eggplant Parmesan Recipe
- The Best Easy Eggplant Involtini
- Sweet and Spicy Asian Eggplant
- Chickpea, Tofu, and Eggplant Curry
- Roasted Eggplant with Creamy Harissa and Pistachios
Eggplant Fries FAQs
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.
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.
We love these fries with the chipotle mayo that is in the recipe. Some other great options are:
Marinara sauce
Tzatziki
Ranch dressing
Ketchup
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:
Popular fries recipes
- Garlic Herb Carrot Fries
- Garlic Dill French Fries with Lemon Dill Yogurt
- Skinny Sweet Potato Harissa Fries
- Baked Parmesan Rosemary Shoestring Fries
- Cajun Sweet Potato Fries with Blue Cheese Dip
Crispy Eggplant Fries with Chipotle Aioli
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 cup panko, gluten-free if needed
- Ā½ cup grated parmesan cheese
- 1 teaspoon dried oregano
- Ā¾ teaspoon garlic salt
- 2 large eggs
- 2 medium eggplants, cut into (Ā½ inch) strips
- Olive oil, for drizzling
Chipotle Aioli
- Ā¼ cup mayonnaise
- 1 teaspoon pureed chipotle peppers in adobo sauce
- A small squeeze of lime juice and a pinch of sea salt
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.
- Stir the chipotle aioli ingredients together in a small bowl.Ā¼ 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, Ā½ cup grated parmesan cheese, 1 teaspoon dried oregano, Ā¾ 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.
This recipe is part of our Healthy Super Bowl Recipes series.
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!
Writing from Indonesia where I’m limited in the veggies available but eggplants are local so I found you š 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,
Iād 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,
Thatās a great idea about using some garlic infused oil. Iām 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.
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 š , 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 š
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 š
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 š
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 š
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! š
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 š
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 š
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. š
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 š
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 š
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 š
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 š
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 š
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! š 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 š
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 š 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! š
oh, my booooooooooooook š (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 š
Hey Noemi,
I hope you do! I think you are going to love them š
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 š Hope you love them as much as I did!