Crispy Baked Eggplant Fries
These Crispy Baked Eggplant Fries deliver that perfect golden crunch without the deep fryer. Using a smart sweating method and a savory panko-parmesan coating, you get tender, flavorful fries that are perfect for game day or family dinners.
Equipment
- Wire rack
- Baking Sheet
- Shallow bowls
Ingredients
- 1 medium eggplant, cut into 1/4 inch thick ‘fries’
- 1/2 cup flour
- 2 eggs, lightly beaten
- 3/4 cup panko breadcrumbs
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1 teaspoon italian seasoning
- salt and pepper to taste
Instructions
Prep and Sweat the Eggplant
- Cut the eggplant into even sticks, about 1/4-inch to 1/2-inch thick so they cook at the same pace. Sprinkle them with salt and let them sit for 20 minutes, which draws out excess moisture and helps tame any bitterness.
- Once the eggplant has released its moisture, blot each piece very well with paper towels. The surface should feel dry, not slick, before it goes anywhere near the breading.
Build the Breading Station
- Set out three shallow bowls to make the dredging easy and neat. In the first bowl, add the flour.
- Pour the lightly beaten eggs into the second bowl. In the third bowl, mix the panko breadcrumbs with the grated parmesan, italian seasoning, salt, and pepper until the mixture looks evenly seasoned and speckled throughout.
Coat the Fries
- Roll each dry eggplant fry in the flour until lightly covered, then tap off the excess so the coating stays delicate instead of pasty.
- Dip it into the egg wash, letting any extra drip away, then press it firmly into the panko mixture so every side is covered. The coating should look craggy and well attached.
Bake Until Golden
- Arrange the breaded fries on a wire rack set over a baking sheet so hot air can move underneath them. Bake in a preheated 425F (220C) oven for about 7 to 10 minutes, watching for a deep golden crust and a fork-tender center.
Notes
Storage Tip: Let leftovers cool completely and store them in an airtight container lined with a paper towel to absorb condensation. Reheat in a 400F oven or an air fryer for 5 to 7 minutes. Do not use a microwave as it will make the crust soggy.
Equipment Tip: Baking on a wire rack set over a baking sheet is highly recommended. It allows the hot air to circulate underneath the fries, preventing a soggy bottom.
Preparation Tip: Use the wet hand, dry hand method for breading so your fingers do not get heavily coated with the egg and panko mixture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.