Crispy Baked Eggplant Fries
Crispy Baked Eggplant Fries are a fun way to eat more veggies! With a crisp high fiber whole wheat breading and smoky eggplant inside, these baked eggplant fries are a great snack or side dish. They’re even toddler approved!
Dairy Free, Soy Free, Nut Free
Hallelujah I got my 2-year old son to eat a vegetable!! Cue the parade!!!
If you’re a parent or take care of kids, you know how exciting it is when you finally nail a vegetable-heavy recipe that your child actually eats.
Say hello to crispy baked eggplant fries!!
As an adult I also happen to think these are pretty out of this world, so that counts too!! Even if you don’t have kids you’ll want to try these eggplant fries.
Crispy Baked Eggplant Fries are…
- Easy to make
- Made with just 6 ingredients
- Crispy on the outside
- Delicious
- Kid-approved (& fun to make with kids)
Ingredients You’ll Need to Make Crispy Baked Eggplant Fries
You only need 6 ingredients, most of which I’d guess you have in your pantry!
You’ll need:
- Eggplant
- Eggs
- Whole wheat breadcrumbs
- Spices (garlic powder, smoked paprika, salt and pepper)
I think it’s important to remember that a breaded vegetable is still a vegetable!
It’s easy to scoff and think that breaded eggplant isn’t “healthy” or count as a veggie, but that couldn’t be further from the truth!
This recipe utilizes whole wheat breadcrumbs, which adds fiber to your meal and the eggplant doesn’t just disappear because it’s breaded!
Eggplant Nutrition Highlights
Eggplant is a part of the nightshade family and contains a decent amount of vitamins and minerals.
Most notably, eggplant’s deep purple skin is packed with antioxidants, which help protect the body from free radicals and cellular damage.
This article is a great resource on the health benefits of eggplant.
How to Make Crispy Baked Eggplant Fries
Although breading anything can seem like an extra step, it’s honestly pretty easy (and so worth it!!)
The key is to be prepared and set up all of your ingredients before getting messy!
First, cut your eggplant into fry-like strips.
Then, crack an egg into a shallow bowl and season with salt and pepper. You can also season with smoked paprika and garlic powder, if you wish.
Next, spread the breadcrumbs on a plate or shallow bowl and season well.
Using your left hand, dip the eggplant in the egg mixture. Then take it out with your left hand and let the excess drip off. Then place it in the breadcrumbs. Using your RIGHT hand, roll the eggplant around in the breadcrumbs.
Using different hands for the egg and breadcrumb steps helps keep the process less messy so only one hand gets full of breadcrumbs.
Once the eggplant is coated with breadcrumbs place it on a parchment paper-lined baking sheet.
Simply bake the eggplant fries at 400F for 25-30 minutes.
How to serve baked eggplant fries
There are so many different ways you can serve these eggplant fries. My personal favorite (and my son’s too) is marinara sauce.
You could also make a really delicious garlic sauce or turn them Greek with tzatziki!
Kitchen Tools You’ll Need to Make Crispy Eggplant Fries
PrintCrispy Baked Eggplant Fries
Crispy Baked Eggplant Fries are a fun way to eat more veggies! With a crisp high fiber whole wheat breading and smoky eggplant inside, these baked eggplant fries are a great snack or side dish. They’re even toddler approved!
Dairy Free, Soy Free, Nut Free
Ingredients
- 1 large eggplant, cut into fries (long thin strips)
- 1 large egg
- ½ cup whole wheat breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Marinara sauce for serving
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- Whisk the egg in a small, shallow bowl with a splash of water. Season with salt and pepper. Set aside.
- Mix together breadcrumbs, garlic powder, oregano, smoked paprika, salt and pepper in another small shallow bowl.
- Dip eggplant in egg, then in breadcrumbs and place on the prepared baking sheet. Repeat until all eggplant is used.
- Bake until golden brown and crispy on the outside, about 25-30 minutes. Serve with marinara sauce.
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More Eggplant Recipes:
XO