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Baked Eggplant Fries

Baked eggplant fries are crispy, tender sticks of smoky eggplant coated in seasoned panko breadcrumbs, baked until golden and crunchy. They offer a satisfying, light alternative to fried snacks, with a balance of texture and flavor that makes them perfect for dipping. The final result is a visually appealing, crispy-on-the-outside, soft-on-the-inside treat that’s great for any day of the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant firm, shiny
  • 1 egg beaten
  • 1 cup panko breadcrumbs for extra crunch
  • 1/4 cup Parmesan cheese freshly grated
  • 1 teaspoon smoked paprika for warmth and depth
  • 1/2 teaspoon garlic powder adds savory flavor
  • 2 tablespoons olive oil lightly brushed on eggplant
  • 1 lemon lemon for squeezing after baking

Equipment

  • Baking sheet
  • Parchment paper
  • Three shallow bowls
  • Pastry brush or spray bottle
  • Cooling rack (optional)

Method
 

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper—this helps with cleanup and prevents sticking.
  2. Slice the eggplant into sticks about 1/4 inch thick, aiming for uniform pieces so they bake evenly and get crispy all around.
  3. Set up your breading station: in one shallow bowl, beat the egg; in another, combine panko breadcrumbs with smoked paprika, garlic powder, and Parmesan cheese. This creates a flavorful coating.
  4. Dip each eggplant stick into the beaten egg, letting any excess drip off—this helps the breadcrumbs stick better.
  5. Next, roll the eggplant into the breadcrumb mixture, pressing gently to ensure the coating adheres evenly.
  6. Arrange the coated eggplant sticks on the prepared baking sheet in a single layer, leaving space between each to allow even baking. Lightly brush or spray them with olive oil for crispness.
  7. Bake for 20-25 minutes, turning them once halfway through, until they are golden brown and crispy around the edges. You’ll hear a gentle crackle and smell a toasty aroma as they bake.
  8. Once done, remove the fries from the oven and let them rest for 2 minutes. Squeeze fresh lemon over the top for a bright, zesty finish.
  9. Serve the crispy eggplant fries immediately, paired with your favorite dipping sauces—such as spicy ketchup, garlic aioli, or yogurt-based dips.

Notes

For extra crunch, broil the fries for the last 2 minutes, watching carefully to prevent burning. Resting the fries after baking helps them stay crispy. You can also customize the spices to suit your taste—try cumin, Italian herbs, or cayenne for a different flavor profile.