These oven-baked Eggplant Fries come out golden and crisp on the outside, soft and creamy inside—just the way veggie fries should be. They’re perfect for dunking into your favorite dips, or serving alongside mains as a healthier, meatless alternative to regular fries. Whether you’re looking for a tasty appetizer or a satisfying snack, these fries fit the bill. They’re naturally vegetarian and super easy to make gluten-free or vegan too. Eggplant tends to be a love-it-or-hate-it veggie, and I totally get it. If it’s not cooked right, it can be spongy or bitter. But when it is done right—like with these baked eggplant fries—it becomes something seriously special.
On the blog, I already have a few go-to eggplant recipes (hello, smoky Baingan Bharta and silky Moutabal), but these crispy fries are one of my favorite ways to enjoy eggplant without having to blend or mash anything. They’re simple, they’re baked, and they taste amazing with a little crunch on the outside and that soft, savory center.
Here’s why you’ll love them:
- Just a few pantry staples required
- Easy to prep and freeze in advance
- Great for dipping, snacking, or even tossing into bowls or wraps
- Versatile for gluten-free or vegan diets
Ingredients You’ll Need
Eggplant – I like using smaller eggplants because they tend to be less bitter. Choose ones with smooth, dark skin and a bit of give when squeezed.
Breadcrumbs – Golden or panko breadcrumbs both work great for that crisp texture. For gluten-free, use gluten-free breadcrumbs or almond flour.
Flour – All-purpose works well, or swap with cornstarch for an alternative.
Eggs – Used for binding. If you’re going vegan, sub with plant-based milk.
Seasonings – A blend of garlic powder, Italian herbs, salt, and pepper gives the fries flavor. Add a pinch of cayenne if you like heat.
Optional Add-ins – A touch of finely grated parmesan adds richness, or use nutritional yeast for a vegan version.
How to Make Baked Eggplant Fries
Step 1: Slice and Sweat the Eggplant
Wash and slice the eggplant into ½–¾ inch rounds, then cut those into fry-sized batons. Sprinkle generously with salt and let them sit in a colander for 15–30 minutes to draw out moisture. This step is key for getting that crispy finish in the oven. After sweating, pat the pieces dry with a clean kitchen towel.
Step 2: Set Up Your Breading Station
Grab three bowls:
- One for whisked eggs (or plant-based milk)
- One for flour
- One for breadcrumbs mixed with garlic powder, Italian seasoning, salt, pepper, and cayenne (if using)
Step 3: Bread the Fries
Dip each piece of eggplant into the flour, then the egg, and finally the seasoned breadcrumb mix. Line the coated fries on a parchment-lined baking tray. Want a shortcut? Toss them in the breadcrumb mix inside a zip-top bag and shake them up for even coating.
Step 4: Bake Until Crispy
Lightly spray with olive oil and bake at 425ºF (220ºC) for 15–18 minutes, until golden and crisp. You can flip them halfway if you want, but it’s not essential.
Serving Ideas
These baked eggplant fries are made for dipping!
Try them with:
- Ketchup or mayo
- Mustard or marinara
- Toum (Lebanese garlic sauce)
- Spinach yogurt dip (Borani)
- Or a mix of toum with Greek yogurt for a mellow twist
Serve them just like potato fries—next to burgers, in wraps or gyros, or even over a hearty salad or grain bowl. I especially love them tucked into a pita with hummus and fresh veggies!
Make-Ahead & Storage Tips
Best Fresh: These fries are crispiest straight from the oven.
To Prep Ahead: Bread the fries and freeze them in a single layer on a tray. Once solid, transfer to a freezer-safe bag for up to 6 months. When ready, thaw and bake as usual.
Avoid Freezing After Baking: This affects texture, so freeze them before baking for the best results.
A Few Final Notes
- This same method works if you want baked eggplant rounds instead of fries—just slice the eggplant into ½-inch thick rounds before breading and baking.
- Baking times will vary if you cut your fries thinner or thicker than the recipe suggests. Keep an eye on smaller pieces, as they may brown faster.
- For extra flavor, don’t be shy with the seasoning in the breadcrumb mix!
Eggplant Fries
These oven-baked Eggplant Fries come out golden and crisp on the outside, soft and creamy inside—just the way veggie fries should be.
Ingredients
- 2 eggs (use dairy-free milk for a vegan version)
- 1/2 cup flour or cornstarch
- 2 pounds eggplants (about 2 medium-sized)
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1/2 cup breadcrumbs (panko, gluten-free, or even almond flour work great)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Parmesan cheese (optional – mix into the breadcrumb coating)
- A pinch of cayenne or chili powder (optional)
Instructions
- Start by washing and slicing the eggplants into long fry-like strips. Sprinkle them with salt and set them aside—preferably in a colander—for at least 15 minutes, or up to 30. This helps draw out excess moisture, which is key to getting that ideal crispy texture once baked.
- To get even fries, slice the eggplant into rounds about 1/2 to 3/4 inch thick, then cut each round into sticks. If you prefer round baked eggplant slices instead, just slice into 1/2-inch rounds.
- No need to peel the skin—leaving it on helps the fries hold their shape in the oven.
- While the eggplant sits, grab three bowls. Whisk the eggs in one. Put flour in the second. And in the third, mix your breadcrumbs with garlic powder, Italian seasoning, and a touch of cayenne if you want a little heat.
- Once the eggplant is done sweating, pat each piece dry using a clean kitchen towel. Now start the breading process: dip each strip into flour, then into the egg, and finally coat it with the breadcrumb mixture. Arrange the coated fries in a single layer on a baking tray lined with parchment paper.
- Try to move quickly through this step—eggplant can soak up moisture fast. If you’re short on time, pop the breadcrumb mixture into a ziplock bag. After dipping the fries in egg, toss them into the bag and shake to coat. It works like a charm.
- Lightly spray the fries with cooking spray or a little olive oil. Bake at 425ºF (220ºC) for 15 to 18 minutes, or until golden and crispy. You can flip them halfway through if you like, but it’s not a must.
Notes
- Want baked eggplant slices instead of fries? Just slice into 1/2-inch rounds, bread, and bake.
- If your fries are thinner or thicker than the suggested size, baking time may vary. Keep an eye on any smaller pieces—they might be ready sooner.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 165Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 63mgSodium 473mgCarbohydrates 30gFiber 5gSugar 6gProtein 6g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
