Crispy Baked Eggplant Fries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds eggplants (2 medium-sized)
02 -
2 eggs (or dairy-free milk for vegan version)
03 -
1/2 cup flour or cornstarch
04 -
2/4 cup breadcrumbs (panko, GF breadcrumbs, or almond flour)
→ Seasonings
05 -
2 teaspoons Italian seasoning
06 -
2 teaspoons garlic powder
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 pinch cayenne/chili powder (optional)
10 -
Parmesan cheese (optional)
# Instructions:
01 -
Cut eggplants into 1/2-3/4-inch batons, keeping skin on. Sprinkle with salt and let sit in colander for 15-30 minutes to remove excess moisture.
02 -
Set up three bowls: one with whisked eggs, one with flour, and one with breadcrumbs mixed with all seasonings.
03 -
Pat eggplant dry with kitchen towel. Dip pieces first in flour, then egg, then breadcrumb mixture. Arrange on parchment-lined baking tray in single layer.
04 -
Spray lightly with cooking oil and bake at 425°F/220°C for 15-18 minutes until golden brown.
# Notes:
01 -
Can be made ahead and frozen for up to 6 months.
02 -
Best eaten immediately while warm and crispy.
03 -
Recipe works for both fries and slices.