Crispy Eggplant Veggie Fries

Name: Crispy Eggplant Veggie Fries
Prep time: 20 min
Cook time: 25 min
Total time: 45 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; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon paprika; Oil spray for cooking

Highlighted under: Healthy & Light

I love making Crispy Eggplant Veggie Fries because they offer a delicious twist on traditional fries. The combination of soft eggplant and crunchy coating makes them utterly irresistible! I started making these when I wanted a healthier snacking option without sacrificing flavor. Pairing them with a zesty dipping sauce enhances their appeal. This recipe has become a family favorite, and it's so simple to prepare that I often whip it up for both casual get-togethers and cozy nights in.

Created by

Callie Morgan

Last updated on 2026-01-18T12:37:12.026Z

When I first attempted to create a healthier alternative to traditional fries, I was pleasantly surprised by how delicious these Crispy Eggplant Veggie Fries turned out. I specifically chose eggplant for its unique texture and ability to absorb flavors. To get that perfect crunch, I found that using panko breadcrumbs worked wonders. The combination of herbs and spices brings the eggplant to life, transforming it into a delightful snack!

Through trial and error, I discovered that seasoning the eggplant before breading helps deepen the flavor. I recommend letting the cut eggplant sit with salt for a bit before rinsing and breading. This method not only enhances the flavor but also draws out excess moisture, giving you that ultimate crispy texture. Dip them in your favorite sauce, and you have a winning appetizer!

        Why You Will Love This Recipe
        Crispy exterior with a tender eggplant inside
A healthier alternative to regular fries
Easily customizable with various seasonings

      

Making the Most of Eggplant

Eggplant is a fantastic ingredient for this recipe due to its ability to absorb flavors while providing a rich, creamy center. When choosing eggplants, opt for firm ones with smooth, shiny skin, as these will yield the best texture. The salting process before baking is crucial; it helps draw out excess moisture and bitterness, resulting in a firmer fry that won't become soggy while cooking. After salting, it's important to rinse and thoroughly pat them dry—this ensures a crispy exterior once baked.

For those looking to enhance the flavor profile, consider marinating the sliced eggplant in a mixture of olive oil and your favorite herbs. This can infuse additional taste into your fries before breading. Just remember, if you opt for high moisture content marinades, increase the cooking time slightly to ensure they still achieve that crispy finish.

Breading Tips for Crispy Fries

The three-step breading process is where the magic happens. The flour serves as the first layer to help the egg stick, while the eggs provide a rich binder for the panko breadcrumbs. It's essential to coat each slice thoroughly at each stage. When working with beaten eggs, using a fork to swirl them will help create an even coating on the eggplant. A helpful tip: if you're finding that the breadcrumbs aren't sticking well, the eggplant slices may need a quick dip back into the egg before the final breadcrumb coating.

To achieve the ultimate crunch, use panko breadcrumbs instead of regular breadcrumbs. Panko's larger flakes create a lighter texture overall, allowing for more air to circulate during baking, resulting in a crispier finish. If you don't have panko on hand, consider crushing some cornflakes or using crushed nuts as a fun twist for added flavor and texture.

Ingredients

For the Veggie Fries

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
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
Oil spray for cooking

Instructions

Prepare the Eggplant

Slice the eggplants into fry shapes and sprinkle them with salt. Let them sit for about 20 minutes to draw out excess moisture. Rinse and pat dry.

Set Up Breading Station

Prepare three shallow dishes: one with flour, another with beaten eggs, and the last with panko breadcrumbs mixed with garlic powder, onion powder, salt, pepper, and paprika.

Bread the Eggplant

Dredge each eggplant slice in flour, dip it in the beaten eggs, and finally coat it with the panko mixture. Ensure each piece is well-coated.

Bake the Fries

Preheat your oven to 425°F (220°C). Place the breaded eggplant fries on a baking sheet and lightly spray them with oil. Bake for 25 minutes, flipping halfway through, until golden brown.

Serve and Enjoy

Once the fries are crispy and golden, remove them from the oven. Serve hot with your favorite dipping sauce!

Pro Tips

Experiment with different spices in the breadcrumb mixture for varied flavors. You can also try adding grated parmesan to the panko for a cheesy version!

Serving Suggestions

These crispy eggplant fries make a fantastic appetizer or party snack, but they can also serve as a side dish to a variety of meals. Pair them with homemade dips like tzatziki or a spicy aioli for a refreshing contrast to the rich eggplant. I also enjoy serving them alongside grilled meats or as part of a veggie platter.

For added convenience, you can serve these fries over a bed of fresh greens, turning them into a delightful salad. Simply toss in some cherry tomatoes, cucumbers, and a light vinaigrette for a nutritious meal that showcases the best of both worlds—crispy fries and fresh veggies.

Storage and Reheating Tips

If you find yourself with leftovers, store the cooked fries in an airtight container in the fridge for up to three days. However, to preserve their crispiness, it’s recommended to reheat them in the oven instead of the microwave. Preheat your oven to 400°F (200°C) and place the fries on a baking sheet for about 10-15 minutes, or until warmed through and crispy.

For longer storage, consider freezing the breaded but uncooked eggplant slices. Lay them in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer bag. You can bake them straight from the freezer without thawing; just add a few extra minutes to the baking time for the perfect crispy outcome.

Questions About Recipes

→ Can I use other vegetables instead of eggplant?

Yes, zucchini and sweet potatoes work well for similar crispy fries!

→ How do I store leftover fries?

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

→ Can these be made gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour and use gluten-free panko.

→ What dipping sauces pair well with these fries?

These fries are delicious with ranch, tzatziki, or a spicy tomato sauce!