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: 1 large eggplant, sliced into thin sticks; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Olive oil spray; 1 cup Greek yogurt; 1 tablespoon lemon juice; 1 teaspoon garlic, minced; Salt to taste; Chopped fresh herbs (optional)

Highlighted under: Comfort Food

I love making these Crispy Eggplant Veggie Fries because they deliver that satisfying crunch while being a healthier option. When I first experimented with eggplant fries, I wanted to capture the essence of traditional fries but with a unique twist. The method I discovered involves salting the eggplant to draw out moisture, which helps achieve the perfect texture after baking. Paired with a zesty dipping sauce, these fries quickly became a favorite in my household. Trust me, they are addictive and perfect for snacking!

Created by

Imogen Walker

Last updated on 2026-01-18T13:55:12.247Z

When I decided to switch to a more plant-based diet, I found myself missing the crunch of fries. That's when I got creative with eggplant, and I was pleasantly surprised by the results. After some trial and error, I learned that coating the eggplant slices in a mix of breadcrumbs and spices is key to getting them nice and crispy in the oven. Now, I whip these up whenever I crave something crunchy and satisfying.

One of the best parts about these fries is their versatility. You can easily adapt the spices and dipping sauces to your taste, which makes them perfect for gatherings or movie nights at home. I love serving them with a homemade avocado dip, but they hold up well with just about any sauce! Give them a try, and you just might find a new favorite snack!

        Why You'll Love This Recipe
        Crispy exterior with a soft, tender inside
A healthier alternative to traditional fries
Easy to customize with different spices and dips

      

Perfecting the Eggplant Texture

Salting the eggplant is a crucial step in this recipe that shouldn’t be overlooked. By allowing the eggplant sticks to sit in salt for around 15 minutes, the salt draws out excess moisture, which prevents them from becoming soggy when baked. After salting, it's essential to pat them dry with a paper towel. This not only improves the texture but also allows the breading to adhere better, resulting in that wonderfully crispy exterior you’ll love.

When slicing the eggplant, aim for uniformity; each stick should be about the same thickness, roughly 1/4 inch, to ensure even cooking. If the pieces are too thick, you might end up with a soft texture that doesn't have the desired crunch. Additionally, for those who prefer a milder flavor, using the skin of the eggplant can provide a bit of bitterness, so peeling the eggplant is a viable option if that suits your taste.

Customizing Your Fries

One of the best features of these Eggplant Veggie Fries is their versatility. You can easily switch up the spices in the panko mixture to create different flavor profiles. For a Mediterranean twist, try adding dried oregano and a bit of lemon zest, which will brighten the dish. Alternatively, for a spicier kick, you could incorporate cayenne pepper or chili powder into the breadcrumb mixture, adjusting to your preferred heat level.

If you're looking to make this recipe gluten-free, simply replace the panko breadcrumbs with crushed gluten-free cornflakes or a gluten-free breadcrumb mix. For those who want to skip the cheese, nutritional yeast can provide a similar cheesy flavor while keeping it dairy-free. This adaptability allows you to cater to various dietary needs without losing the essence of the dish.

Ingredients

Gather these fresh ingredients to get started:

For the Fries

1 large eggplant, sliced into thin sticks
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Olive oil spray

For the Dipping Sauce

1 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon garlic, minced
Salt to taste
Chopped fresh herbs (optional)

Once you have your ingredients ready, it’s time to get cooking!

Instructions

Follow these simple steps to create delicious fries:

Prepare the Eggplant

Begin by slicing the eggplant into thin sticks. Sprinkle salt over the slices and let them sit for about 15 minutes to draw out moisture. Pat them dry with a paper towel afterward.

Coat the Eggplant

In a bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Dip each eggplant stick into the mixture, ensuring they are evenly coated.

Bake the Fries

Preheat your oven to 425°F (220°C). Place the coated eggplant fries on a baking sheet lined with parchment paper. Spray lightly with olive oil spray and bake for 20-25 minutes until golden brown and crispy.

Make the Dipping Sauce

In a separate bowl, combine Greek yogurt, lemon juice, minced garlic, and a pinch of salt. Mix well, and add chopped herbs if desired.

Serve

Once the fries are done, let them cool slightly and serve with the dipping sauce. Enjoy your crispy and delicious veggie fries!

Your crispy eggplant fries are ready to be enjoyed!

Pro Tips

For extra flavor, consider adding Italian herbs to the breadcrumb mixture or experimenting with different cheeses. If you like a bit of heat, a pinch of cayenne pepper can elevate the dish!

Storage and Reheating Tips

These veggie fries are best enjoyed fresh out of the oven when they’re at their crispiest. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To maintain their crispiness, consider reheating them in an air fryer or a preheated oven at 375°F (190°C) for about 5-10 minutes. This will help revitalize the texture, making them closer to their freshly baked state.

Freezing is another option if you want to prepare them in advance. After the coating step, flash freeze the eggplant fries in a single layer on a baking sheet, then transfer them to a freezer bag. When you're ready to enjoy, bake them directly from the freezer at 425°F (220°C) for an additional 5-10 minutes but keep an eye on them to avoid overcooking.

Serving Suggestions

For a delightful snack or appetizer, serve these crispy eggplant fries with your homemade dipping sauce on the side. A sprinkle of fresh herbs, like chopped parsley or dill, will not only enhance the flavor but also add a beautiful touch when plating. For a shared meal, they pair wonderfully with a variety of dips such as tahini sauce or even a spicy sriracha mayo, expanding the taste experience.

Consider making these veggie fries the star of a veggie platter. Add an array of colorful, fresh vegetables and your dipping sauces, creating a feast that’s both appealing and nutritious. They can also accompany a hearty salad topped with grilled chicken, offering a satisfying and texturally diverse meal that’s sure to impress family and friends.

Questions About Recipes

→ Can I make these fries in an air fryer?

Yes, you can! Preheat the air fryer to 400°F (200°C) and cook for about 15 minutes, shaking the basket halfway through for even cooking.

→ What can I substitute for Parmesan cheese?

You can use a vegan cheese alternative or nutritional yeast for a dairy-free option.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I use other vegetables for this recipe?

Absolutely! Zucchini, sweet potatoes, or carrots work great as substitutions for eggplant.