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, cut into sticks; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Cooking spray or olive oil for drizzling

Highlighted under: Healthy & Light

I’ve always been on the lookout for healthier alternatives to traditional fries, and these Crispy Eggplant Veggie Fries have become my ultimate go-to. With a crunchy coating that perfectly complements the soft, creamy interior of the eggplant, they’re simply irresistible! I love serving them as a snack while watching movies or even as a side dish at dinner. Plus, they're quick to whip up and a great way to sneak some veggies into my meals. The hint of seasoning takes them to another level of flavor that everyone will enjoy.

Created by

Skylar Jennings

Last updated on 2026-01-18T12:07:20.511Z

When I first tried making these Crispy Eggplant Veggie Fries, I was skeptical about how delicious they'd actually turn out. However, after a few tweaks to the seasoning and coating, I was pleasantly surprised! The key is to ensure the eggplant is sliced evenly and coated in the right mix of breadcrumbs and spices. I recommend letting them rest before baking to achieve that extra crispiness.

Over time, I've discovered that serving them with a zesty dipping sauce elevates the whole experience. My favorite combination so far has been a yogurt-based dip with garlic and lemon, which complements the eggplant's flavor perfectly. Don't skip out on trying that for your next movie night!

        You Will Love These Fries Because
        Crunchy exterior that delivers a satisfying bite
A unique twist on classic fries that’s packed with nutrients
Versatile enough to pair with your favorite dips or dishes

      

Perfecting Your Eggplant Preparation

When preparing eggplant, it’s crucial to draw out the moisture, as excess moisture can make your fries soggy. After slicing the eggplant into sticks, salting them for 15 minutes allows the salt to extract moisture. You'll notice the eggplant sweating, which is a good sign that it will fry up crispy. Just remember to pat them dry before breading to ensure an even golden crust.

If you're new to working with eggplant, selecting the right one can enhance your frying experience. Look for firm, glossy skins and avoid eggplants with blemishes or soft spots. The smaller, younger eggplants tend to be less bitter and have a creamier texture, making them ideal for fries. If you do encounter bitterness, a little extra salting during the initial step can help mitigate this.

Breading Techniques for Crunch

Achieving that perfect crunchy coating on your eggplant fries involves a solid breading technique. The three-step 'dredge, dip, and coat' method is essential here. Make sure each eggplant stick is thoroughly coated in flour, as this helps the egg adhere better. Then, when dipping in the beaten eggs, ensure the sticks are fully submerged to create a solid base for the breadcrumbs to stick to.

For the breadcrumbs, don’t shy away from making them your own! You can use panko breadcrumbs for extra crunch or mix in some grated Parmesan cheese for a savory twist. Additionally, adding herbs like dried oregano or thyme to the breadcrumb mixture can elevate the flavor profile. Just ensure that regardless of what you add, the final coating is even and thick enough to provide that satisfying crunch when baked.

Ingredients

For the Eggplant Fries

2 medium eggplants, cut into sticks
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Cooking spray or olive oil for drizzling

Note:

Feel free to adjust the seasoning according to your taste.

Instructions

Prepare the Eggplant

Preheat your oven to 425°F (220°C). Slice the eggplants into fry-shaped sticks, about 1/2 inch thick. Sprinkle some salt on them and let them sit for 15 minutes to draw out excess moisture.

Set Up Your Breading Station

While the eggplants are resting, set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.

Coat the Eggplant

Pat the eggplant sticks dry, then dip each one first into flour, then into the beaten eggs, and finally into the breadcrumb mixture, ensuring they are well-coated.

Bake the Fries

Place the coated eggplant fries on a baking sheet lined with parchment paper. Spray or drizzle lightly with olive oil. Bake in the preheated oven for about 25 minutes, turning halfway, until golden and crispy.

Serve and Enjoy

Once baked, remove them from the oven and let them cool slightly. Serve warm with your favorite dipping sauce.

Enjoy your delicious and healthy Crispy Eggplant Veggie Fries!

Pro Tips

For extra flavor, try adding grated Parmesan to the breadcrumb mixture or incorporating different spices that you love.

Storing and Reheating Leftovers

These eggplant fries are best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. When reheat them, the oven method works best to maintain crispiness; just spread them on a baking sheet and bake at 375°F (190°C) for about 10 minutes, or until they are hot and crispy again.

If you're planning to make these fries ahead of time, consider prepping your eggplant sticks and breading them, then freeze the uncooked fries on a baking sheet before transferring them to a freezer bag. When you're ready to eat, you can bake them straight from frozen—just add a few extra minutes to the cooking time.

Serving Suggestions and Variations

Crispy Eggplant Veggie Fries are wonderfully versatile! They pair beautifully with a variety of dips such as marinara sauce, garlic aioli, or spicy sriracha for an added kick. You could even serve them alongside a fresh salad for a complete meal. My personal favorite is to try them with a homemade yogurt-based dip mixed with herbs to complement the flavors of the fries.

If you're feeling adventurous, try incorporating different vegetables into the recipe! Zucchini, sweet potatoes, or even butternut squash can be cut into fry shapes and prepared in the same way. Just be mindful of their moisture content and adjust baking times as needed; for instance, sweet potatoes may need a bit longer to achieve that crispy texture compared to eggplant.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Zucchini, sweet potatoes, and carrots also work well when cut into fry shapes.

→ How do I store the leftovers?

Store any leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to maintain crispiness.

→ Can I make these vegan?

Yes! You can use a flax or chia egg substitute in place of the eggs for a vegan option.

→ What's the best dipping sauce?

A yogurt-based sauce with herbs, or a spicy aioli both complement the fries beautifully!