Eggplant Fries
Crispy Eggplant Fries baked with a Parmesan panko coating and served with chipotle aioli for a flavorful, golden appetizer or side.
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.