Crispy Eggplant Veggie Fries

Name: Crispy Eggplant Veggie Fries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced into fry shapes; 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; Olive oil spray

Highlighted under: Healthy & Light

I absolutely love making Crispy Eggplant Veggie Fries whenever I'm craving something crunchy yet healthy. The combination of eggplant's meaty texture with a crispy coating gives me that satisfaction of indulging without the guilt. Plus, the preparation is simple enough for a weeknight dinner, and they pair beautifully with various dips. Each bite is a burst of flavor that I can't resist, making this dish a staple in my kitchen.

Created by

Margaret Hill

Last updated on 2026-01-18T13:49:11.059Z

When I first attempted to make Crispy Eggplant Veggie Fries, I was unsure if the eggplant would fry up nicely. To my delight, the result was an incredibly tasty and crispy fry that had everyone raving. I learned that salting the eggplant beforehand helps draw out excess moisture, ensuring that the coating adheres better and gets super crunchy.

One unexpected twist in my method is using panko breadcrumbs for the coating, which creates a delightful texture that regular breadcrumbs just can’t match. Pair them with my homemade spicy yogurt dip, and you have a dish that’s not just healthy but also utterly irresistible!

        Why You Will Love This Recipe
        Deliciously crunchy with every bite
A healthier alternative to traditional fries
Versatile; perfect for dipping or as a side dish

      

Perfectly Preparing Eggplant

To ensure your eggplant fries maintain a delightful texture, it’s crucial to remove excess moisture before baking. Salting the eggplant helps draw out water and reduces bitterness, resulting in a firmer bite post-baking. Remember to rinse off the salt thoroughly after 15 minutes; excess salt could lead to overly salty fries that detract from the dish's overall appeal.

When slicing the eggplant, uniformity matters. Aim for fries about 1/2 inch wide for even baking; thicker slices will take longer to cook and may end up soggy. If you encounter any particularly large or round eggplants, make sure to cut them in half lengthwise first before creating your fry shapes.

Mastering the Coating Process

The three-step coating process is essential for achieving a satisfying crunch. The flour mixture acts as a base, allowing the beaten eggs to adhere better to the eggplant slices. Make sure to coat each slice evenly with flour; if you skip this step, the breadcrumbs may not stick properly, leading to a less crispy fry. I find that pressing the eggplant into the panko ensures a better coating.

For a flavor twist, consider mixing your panko breadcrumbs with different seasonings like smoked paprika or Italian herbs. Adjusting the spices can dramatically change the flavor profile of your veggie fries, making them suitable for a variety of dips, from spicy mayo to traditional ketchup.

Ingredients

Gather these simple ingredients to make your Crispy Eggplant Veggie Fries.

Ingredients

2 medium eggplants, sliced into fry shapes
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Olive oil spray

With these ingredients on hand, you're ready to create a crispy and satisfying snack!

Instructions

Let's dive into the steps for making these crispy veggie fries.

Prepare the Eggplant

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for about 15 minutes to draw out excess moisture.

Set Up the Dipping Station

In one bowl, mix together the flour, garlic powder, onion powder, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.

Coat the Eggplant

After 15 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels. Dredge each slice in the flour mixture, dip in the beaten eggs, and then coat with panko breadcrumbs, pressing to adhere.

Bake to Crispy Perfection

Place the coated eggplant fries in a single layer on the prepared baking sheet. Lightly spray with olive oil spray for extra crispiness. Bake for 20-25 minutes, flipping halfway through until they’re golden brown and crispy.

Serve and Enjoy

Once done, remove from the oven and let cool slightly before serving. Enjoy these eggplant fries with your favorite dip!

Follow these steps, and your delicious Crispy Eggplant Veggie Fries will be ready in no time!

Pro Tips

For an added kick, try mixing some grated Parmesan cheese with the panko breadcrumbs. It brings a wonderful flavor and can enhance the crispiness.

Storing and Reheating

If you have leftovers, store the cooked eggplant fries in an airtight container in the fridge for up to 3 days. To keep them crispy, consider layering them with paper towels to absorb any moisture. When you’re ready to enjoy them again, simply reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes until hot and crunchy.

For a longer shelf life, you may also freeze the uncooked, coated eggplant fries. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. Bake from frozen at the same temperature but increase the baking time by 5-10 minutes, checking for that perfect golden brown.

Serving Suggestions

These crispy veggie fries can serve as an engaging appetizer or a crunchy side dish to complement your main meal. Pair them with a homemade tzatziki or a zesty avocado dip to enhance flavors. The versatility of eggplant fries allows you to experiment with different dips to match your taste preferences or the theme of your dinner.

If you want to elevate the dish, consider topping the baked fries with a sprinkle of grated Parmesan or your favorite vegan cheese during the final minutes of baking. This adds a rich, savory element that pairs wonderfully with the eggplant’s texture, creating a more indulgent treat without sacrificing healthiness.

Questions About Recipes

→ Can I use other vegetables instead of eggplant?

Absolutely! Zucchini, sweet potatoes, or even carrots can make delicious veggie fries with this method.

→ How do I store leftover fries?

Place them in an airtight container in the fridge for up to 2 days. Reheat in the oven to regain their crispiness.

→ Can I make this recipe gluten-free?

Yes, simply use gluten-free breadcrumbs and flour. The results will still be fantastic!

→ What dipping sauces pair well with these fries?

I love serving them with spicy yogurt sauce or marinara. But ranch dressing or hummus works too!