A twist on your typical french fry, these crispy baked eggplant fries are not only healthy but taste great too. They’re crispy on the outside and soft and tender in the middle, and they’re gluten-free!
Instead of frying the eggplant, this healthier version requires baking them-and might I add that they are baked to crispy perfection.
Healthy, guilt-free fries.
Got your attention?
Good, because these crispy baked eggplant fries are sensational.
I literally cannot wait for the warm weather to arrive, and simultaneously for the eggplant to start growing in our summer garden away-from-home. During the summer months we eat eggplant almost every day. And I’m cool with that, because I love them!
Eggplants have such a delicious, meaty texture-a perfect meat substitution for vegans and vegetarian. Turn them into meatballs, whip up a hearty pasta dish, prepare a healthy party dip, or combine them with lentils in a coconut-curried broth.
However you prepare them, they are delicious since they easily soak up other flavours and lend well to so many recipe interpretations.
Consider roasted eggplant for a moment, if you will. It is absolutely delicious, right?
Now picture roasted eggplant fries. Tender on the inside, coated with crispy breadcrumbs, seasoned with Parmesan cheese, oregano, and a hint of sea salt, and baked to crispy perfection.
These are also easy to make. You really just need to slice the eggplant, coat it with the eggs and breadcrumb mixture then bake it until crispy.
You can also easily change the flavour of these crispy baked eggplant fries by altering the spices used to coat them. I’m thinking next time, I’ll toss them in a curry-cumin spice mix the next time I prepare-which will most likely be tomorrow!
On a side note, if you’ve cooked with eggplants before, you’ll probably concur that they are notorious for being a bit tricky to work with. Cooking eggplant is like cooking a big sponge-they soak up everything!
In fact, the first time I made these I was concerned that they would end up being a soggy mess. On the contrary, they turned our beautifully.
Turns out eggplant make darn good fries!
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Preheat oven to 400 degrees.
Remove the ends from the eggplant then slice lengthwise, about 1/2 inch – 3/4 inch thick. Slice each oval disc into 1/2 inch strips. You can cut thinner or thicker ‘fries’ depending on your preference, but me mindful that cooking times will vary slightly.
Prepare your mise en place (i.e., a large plate for the breadcrumbs and a medium-sized bowl for the eggs.) Mix the breadcrumbs, Parmesan, oregano, thyme, salt, and pepper on the large plate. Whisk the eggs directly in the bowl.
Dredge the eggplant in the eggs then transfer to the breadcrumb mix and toss gently to coat evenly. Place the eggplant fries on a large baking sheet lined with parchment paper. Drizzle evenly with the olive oil.
On a side note, to avoid very messy fingers, use one hand for dredging the eggplant and the other for tossing the eggplant fries in the breadcrumb mix.
Bake for about 10-15 minutes per side, or until browned and fork tender. Let the eggplant fries cool for a couple of minutes before serving.
These eggplant fries are best served warm right out of the oven, crispy on the outside and creamy on the inside.
Consume immediately or within one day of preparation. For best results, reheat leftovers in the oven to maintain the crunchy texture.