These Crispy Eggplant Fries are golden on the outside, tender on the inside, and packed with flavor in every bite. Coated in a seasoned panko and Parmesan crust, they bake up perfectly crisp without the need for frying. The eggplant stays soft and creamy inside while the outside gets that satisfying crunch, making them a great snack, appetizer, or side dish. Served with a smoky chipotle aioli, they hit that perfect balance of crispy, savory, and just a little bit spicy. If you love this style of crispy veggie side, be sure to check out our zucchini sticks for another easy favorite.
Why Salt the Eggplant?
Salting the eggplant before cooking helps draw out excess moisture, which is key for getting that crispy texture. It also removes any slight bitterness and allows the coating to stick better, giving you a more even, golden crust.
Tips for Crispy Eggplant Fries
- Cut the eggplant into evenly sized sticks so they cook at the same rate and crisp up evenly.
- Be sure to pat the eggplant completely dry after rinsing. Any excess moisture will prevent the coating from sticking and can lead to soggy fries.
- Using a wire rack helps air circulate around the fries, allowing them to crisp on all sides without needing to flip as often.
- Lightly spraying the tops with oil helps the coating turn golden brown and crispy in the oven.
What to Serve with Eggplant Fries
These fries are versatile and pair well with a variety of meals.
Some great options include:
- Burgers or sandwiches
- Roasted chicken
- Wraps or flatbreads
They also work well served alongside other dipping sauces like marinara or ranch.
Storage Tips
Store leftover eggplant fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the oven or air fryer at 375°F for a few minutes to help bring back their crisp texture. Avoid microwaving, as it can make them soft.
Eggplant Fries
Ingredients
Eggplant Fries
- 1 large eggplant, cut into sticks (about ½-inch wide and 3-4 inches long)
- 1 teaspoon kosher salt
- ¼ cup cornstarch
- 2 large eggs, room temperature
- 1 ½ cups panko breadcrumbs
- ¾ cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Olive oil or avocado oil spray
Chipotle Aioli
- ¾ cup mayonnaise
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon fresh lime juice
- 1-2 tablespoons water, as needed
Instructions
Eggplant Fries
- Place the eggplant sticks in a colander and sprinkle evenly with kosher salt. Let them sit for 20-30 minutes to draw out excess moisture.
- Pat completely dry with paper towels, wiping off the excess salt.
- Preheat the oven to 425°F. Line a rimmed baking sheet with a wire rack and lightly grease the rack.
- Set up three shallow bowls. Add cornstarch to the first, beaten eggs to the second, and in the third bowl combine panko, Parmesan, garlic powder, onion powder, paprika, and black pepper.
- Working one piece at a time, coat the eggplant in cornstarch, then dip into the eggs, and finally press into the panko mixture, coating all sides.
- Place the coated fries in a single layer on the prepared rack and lightly spray with oil.
- Bake for 22-25 minutes, flipping halfway through, until golden brown and crispy.
Chipotle Aioli
- In a small bowl, whisk together mayonnaise, chipotle chili powder, paprika, and lime juice.
- Add water, one tablespoon at a time, until the aioli reaches your desired consistency. Whisk until smooth.
- Serve the eggplant fries hot with the chipotle aioli on the side. Sprinkle with flaky salt or additional Parmesan if desired.
This recipe was inspired by Crispy Eggplant Fries on iamhomesteader.com
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