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; 1 cup all-purpose flour; 2 large eggs; 1 cup breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; Salt and pepper to taste; Olive oil spray

Highlighted under: Healthy & Light

I love making Crispy Eggplant Veggie Fries because they bring a delightful crunch to any meal! Every time I prepare these fries, I'm reminded of how surprisingly simple they are to create and how much flavor they pack in every bite. Coating the eggplant in a mix of breadcrumbs and spices ensures that they become irresistibly crispy in the oven. Whether I serve them as a snack or a side dish, they never fail to be a hit at my table.

Created by

Jasmine Porter

Last updated on 2026-01-18T12:25:12.639Z

One day, I wanted to create a healthier alternative to traditional fries, and that’s when I stumbled upon eggplants. Using their texture, I decided to turn them into fries. The result was so good that I couldn’t wait to share it with family and friends! My advice is to ensure the slices are evenly cut, as this promises they will bake uniformly.

After trying various methods, I found that a quick dip in a seasoned flour mixture before coating in breadcrumbs gave the fries an incredible crunch. The combination of spices adds a delicious kick that elevates the dish. Serve them with your favorite dip for an amazing treat!

        Why You Will Love This Recipe
        Crispy texture that satisfies every craving
Rich flavor enhanced by a blend of spices
A guilt-free option that kids will love too

      

Mastering the Eggplant

Choosing the right eggplant is crucial for achieving the best texture in your fries. Look for medium-sized eggplants that are firm to the touch with a glossy skin. Avoid any with bruises or soft spots. The skin should be thin enough to allow for easy biting, while still providing a slight barrier when cooked. If your eggplants are particularly bitter, salting them as you do in this recipe can help mitigate that bitterness and enhance the final flavor profile.

After slicing the eggplant, letting it rest with salt is key to drawing out excess moisture and bitterness. The 10-minute wait isn’t just for aesthetics; it helps achieve that coveted crispy exterior. When you’re done salting, make sure to pat the slices dry thoroughly. Excess moisture can lead to soggy fries that lack the crunch you're aiming for!

Techniques for Crispiness

The three-step coating process is essential for creating a satisfying crunch. Each layer—flour, egg, and breadcrumbs—serves a unique purpose. The flour helps the egg stick to the eggplant, while the egg binds the breadcrumbs, creating a protective barrier that allows them to crisp up beautifully in the oven. I find that adding a pinch of extra seasoning, like cayenne pepper to the breadcrumb mix, can elevate the flavor and add a bit of warmth to the finished product.

Baking without the right technique can lead to less crispy results. Spraying the fries with olive oil before they bake is not just for flavor; it promotes browning as they cook. Keep an eye on them during the last few minutes of baking. They're done when they're golden brown and a little puffed up, which usually happens between 20 to 25 minutes of baking at 425°F.

Ingredients

For the Eggplant Fries

2 medium eggplants
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Olive oil spray

Make sure to adjust the seasonings as per your taste!

Instructions

Prepare the Eggplant

Preheat your oven to 425°F (220°C). Slice the eggplants into fry-like shapes and sprinkle them with salt. Let them sit for about 10 minutes to draw out moisture, then pat them dry with a paper towel.

Set Up Dipping Stations

In three separate bowls, place flour in the first bowl, whisked eggs in the second, and a mixture of breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper in the third.

Coat the Fries

Dip each eggplant piece first into the flour, then the egg, and finally coat with the breadcrumb mixture. Place them on a baking sheet lined with parchment paper.

Bake

Lightly spray the coated eggplant fries with olive oil spray. Bake in the preheated oven for 25 minutes, flipping halfway through, until golden and crispy.

Let them cool for a few minutes before serving.

Pro Tips

For extra crispiness, you can air fry these eggplant fries instead of baking them! Adjust the cooking time according to your air fryer model.

Serving Suggestions

Crispy Eggplant Veggie Fries can be served in numerous ways. They’re fabulous as a standalone snack or paired with a tangy dipping sauce like tzatziki or a spicy marinara. For a more substantial meal, consider serving them alongside your favorite grain bowl or as a topping on salads for added texture. You could even crush the leftovers and use them as a delicious garnish over soup!

For a fun twist, you can make variations by changing up the spices in the breadcrumb mixture. Consider Italian herbs like oregano and basil for a pizza-flavored fry, or use cumin and coriander for a more exotic touch. Feel free to experiment with additional toppings like Parmesan cheese or nutritional yeast for vegan-friendly options!

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to 3 days, but keep in mind that the fries will lose their crispiness with time. To reheat, place them in the oven at 375°F (190°C) for about 10-15 minutes. This will help restore some of the original crunch. Microwaving will yield a softer texture, so it’s best avoided if you prefer that crispy bite.

For longer storage, you can freeze uncooked, breaded eggplant fries. Lay them on a baking sheet until solid, then transfer to a freezer bag. They can be baked directly from frozen—just add an extra 5-10 minutes to your cooking time. This way, you can have delicious, crispy veggie fries ready whenever you're in the mood!

Questions About Recipes

→ Can I use other vegetables instead of eggplant?

Yes, you can use zucchini, sweet potatoes, or even carrots for a variety of veggie fries!

→ Are these fries gluten-free?

You can use gluten-free flour and breadcrumbs to make this recipe gluten-free.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.

→ Can I freeze these fries?

Yes, you can freeze the uncooked fries. Simply place them on a baking sheet to freeze individually before transferring to a freezer bag.