Crispy Baked Eggplant Fries

Crispy Baked Eggplant Fries

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.

Crispy Baked Eggplant Fries

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!

Crispy Baked Eggplant Fries

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.

Crispy Baked Eggplant Fries

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!

Crispy Baked Eggplant Fries

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!

Serve these guilt-free fries with ketchup or another delicious dip, such as chipotle mayo, hummus or guacamole.

Crispy Baked Eggplant 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!

Crispy Baked Eggplant Fries

: Serves 4
: 10 min
: 35 min

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, …


Crispy Baked Eggplant Fries
    2 medium eggplant
  • 1 1/2 cups plain gluten-free breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 2 large organic eggs, whisked
  • 1/2 tsp. black pepper
  • 1 tsp. sea salt
  • 2-3 tbs. extra virgin olive oil, for drizzling

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.

Crispy Baked Eggplant Fries

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.

Crispy Baked Eggplant Fries

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.

Crispy Baked Eggplant Fries

61 thoughts on “Crispy Baked Eggplant Fries”

  • Lisa Reich 2 years ago

    You don’t need to sweat these first?

    • I actually didn’t and they still came out crispy! They remain soft and moist inside. You could try both ways…I preferred the option that was less work 😉

  • Made these tonight and SUPER FANTASTIC!!!! Will share your recipe!!

  • These sound absolutely delicious! I’m excited to try them, and I’m sure my toddler will love them too. It’s exciting to have discovered genuinely healthy fries 🙂

    • Thanks Belle! We have an absurd amount of eggplant in our garden so we will be making these often this summer!

  • Neen 5 years ago

    Absolutely delicious!! I’ve made these twice now with perfect results.

  • Liz Graham 6 years ago

    I am CRAZY about egg plant so will definitely try this recipe! Thank you!

  • CourtneyLynne Storms 7 years ago

    Look these fries sound delicious!!! I’m always looking for new ways to use eggplant. Will have to give this a try 🙂

  • mommamellon 7 years ago

    You never disappoint me with your delicious looking and sounding recipes. I have had plain eggplant before in the past and wasn’t fond of it but this makes me want to try it again. 🙂

  • Erin Shebish 7 years ago

    Those look scrumptious! I bet even my eggplant hating husband would eat them, lol!

  • Adrienne 7 years ago

    I have always wanted to use eggplant in a recipe, but I’ve never known what to make. These look fantastic! Thanks for sharing.

  • I love that you say it’s very crunchy! That is a texture that my kids crave so this might just be passable for them!

  • I’ve only made eggplant in a few different ways…definitely haven’t utilized its potential as of yet. I can totally see myself making and lovin’ these.

    • I agree…I often resort to making the same eggplant dishes. Lately I’ve been experimenting a bit more and every time I make them differently, they turn out delicious!

  • Much as I would love to like it, I just can’t really get into eggplant for some reason. This looks really good, though!

  • Kelly Hutchinson 7 years ago

    What a clever way to make eggplant! I have never tried this before, but you can rest assured, I am going to!

  • Kate 7 years ago

    These look amazing! I never know how to cook eggplant, but this looks super easy! Thanks!

  • Irish Chik 7 years ago

    Now I have never thought about using eggplant to make baked fries. They have some on sale this week for 99c. I am going to have to grab a couple and try this.

  • Ann Bacciaglia 7 years ago

    I have never tried eggplant fries before. This looks like a delicious recipe. I will have to give it a try.

  • Tracy Iglesias 7 years ago

    I have never tried “eggplant” fries before, thanks for sharing this, I am going to try this one, and with Guac too!

    Tracy @ Ascending Butterfly

  • Lynn Dee 7 years ago

    I love eggplant too and I actually made eggplant fries before using Giada’s recipe. I will have to try your recipe too. Looks yummy!

  • Jeanine @ 7 years ago

    Yum. These look so good. I haven’t ever had eggplant before, but these? I’m pretty sure I could enjoy.

    • Eggplant is such a great option for vegetarians or vegans because it has a really meaty texture. I make it often because I don’t meat (my husband does) but he also really enjoys eggplant!

  • Rebecca Swenor 7 years ago

    We love eggplant so this is a perfect recipe for me for sure. I will be making these this weekend. Yummy!! Thanks for sharing.

  • rika agustini 7 years ago

    My husband loves eggplant. Ill try this recipe this weekend. looks yummy

  • Mykidsguide 7 years ago

    I love eggplant and what a great idea to prepare it. I love that this is baked. I can’t wait to try this.

  • chubskulit 7 years ago

    That’s a great idea of preparing an eggplant as eggplant absobs too much oilk when fried. I will do this soon with my eggplant here.

  • Ogiro1 7 years ago

    can’t wait to try these!! I have an eggplant in my fridge right now, and now I know what I’m going to do with it!!

  • I just have to try this for myself. It would be nice change of pace to have these as a side.

  • With harvest season around the corner – I can see us making this often. Thanks for sharing!

  • I’ve never tried eggplant before but I do enjoy the photo recap. That way, if I ever muster up enough courage to try this recipe it will be as easy as scrolling this post. 🙂

  • Stacie @ Divine Lifestyle 7 years ago

    Those look delicious! I love this healthy take on fries.

  • Jeanette 7 years ago

    I have never been a bog fan or eggplant, but I bet that I would love these! Anything that comes out of the oven looking like this I would be all over. I will give eggplant another try!

  • Saving Common Cents 7 years ago

    This is just what I was looking for! I have this one crazed zucchini plant in our garden this year that is spewing dozens of zucchinis! lol I love that it is a baked version!

    • Lucky you!!! I’ve made the same recipe with zucchini and they were delicious. I also have a recipe for zucchini Parmesan medallions on my Blog you might want to try!

  • Alli Smith 7 years ago

    Yum! I’ve had eggplant several ways, but I haven’t had them as crispy fries. I’m going to make them this weekend.

  • Eileen Mendoza Loya 7 years ago

    We make eggplants this way too! My kids love it with ketchup or honey-mustard dip. This is definitely a must-try for homemakers like us!

  • Michelle 10 years ago

    I made these the other night and they were fabulous. Very moist. Super easy too.

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