Delicious Crispy Eggplant Fries (Print Version)
# Ingredients:
→ Primary Ingredients
01 -
2 medium eggplants, about 2 pounds total
02 -
2 eggs (or swap with plant-based milk for vegans)
03 -
1/2 cup cornstarch or flour
04 -
1/2 cup breadcrumb options: panko, almond flour, or gluten-free crumbs
→ Flavorings
05 -
2 teaspoons garlic powder
06 -
1 pinch chili powder or cayenne, if you like heat
07 -
1 teaspoon salt
08 -
2 teaspoons Italian herb blend
09 -
1/2 teaspoon black pepper
10 -
Grated Parmesan, if you'd like (optional)
# Instructions:
01 -
Slice eggplants into batons about 1/2–3/4 inch thick. Leave the peel on. Toss with some salt and let sit in a colander for 15–30 minutes to draw out excess liquid.
02 -
Prepare three bowls: one for eggs whisked together, one for flour, and a third for breadcrumbs mixed with the seasonings.
03 -
Dry the salted eggplant sticks with a clean cloth. Dredge them in the flour first, then dip into the egg, then roll in your breadcrumb blend. Arrange these coated pieces in a single layer on a tray lined with parchment paper.
04 -
Mist them lightly with oil spray. Bake at 425°F (220°C) for 15–18 minutes, or until they’re golden and crisp.
# Notes:
01 -
You can make this dish ahead and freeze it for up to 6 months.
02 -
Best enjoyed fresh when hot and crunchy.
03 -
This recipe is great with fries or eggplant rounds.