Eggplant Fires are made with panko breadcrumbs for crispiness, amazing seasonings and go well with any great sauce you can think of. These low carb fries taste wonderful, crispy on the outside and creamy in the inside. Make a double or triple batch for a larger crowd and you know these will disappear in no time, because everyone can’t get enough of them.
Eggplants are amazing because these can be really wonderful and versatile.
Just think of recipes like Eggplant Lasagna, Eggplant Curry, Baingan Bharta, Eggplant Parmesan or Pasta alla Norma.
This Eggplant fries recipe is no exception!
Reasons to love Eggplant Fries
These Eggplant Fries will be baked not fried, but you won’t miss out on an amazing texture!
They are versatile as they go great with any sauce you can think of: Dill Sauce, Tzatziki Sauce, Garlic Sauce, Cajun Sauce, Awesome Sauce, or Yum Yum Sauce.
You will love the coating from breadcrumbs which will give these fries an amazing crunch from the first to last bite.
See my step by step pictures and know these will be turn out so flavorful, because I use a lot of seasonings. (No time for boring fries, friends!)
What you need for this Eggplant Fries recipe
Eggplants: I use 2 medium eggplants and cut them up into strips.
Garlic for lots and lots of flavors.
Breadcrumbs are here for the coating to make our fries crispy and crunchy. I use panko breadcrumbs, as they are finer and crunchier than regular breadcrumbs. However, you can of course use any breadcrumbs that you prefer. Keep in mind that you use finer ones, because otherwise they might not stick fully to the eggplant strips. Flour is added for another layering of the coating.
Milk: I use oat milk, but you can truly use any milk that floats your boat.
Parmesan: I use vegan and you can use either store bought or my Vegan Parmesan Cheese (3 ingredients, 1 min).
Seasonings: dried oregano and parsley make sure to add up more flavor and that compliments the other ingredients.
Olive oil spray: I spray some on our eggplant fries to make the exterior crispy and delicious.
How to make Eggplant Fries
Preparations
Heat up oven to 425F and line up a baking sheet
To set up the breading station, you will need 3 bowls.
Give milk to the first bowl. In the second bowl flour. Breadcrumbs, parmesan, garlic, parsley, oregano and a pinch of salt and pepper into bowl number three.
Prepare fries
Wash and clean eggplants, dry them and then cut them into strips.
Dip eggplant strips into the first bowl with milk, then into the second one with flour. Then, dip them again eggplants into milk and finally roll them in the breadcrumbs mixture until they are coated.
Bake Eggplant Fries
Distribute the Eggplant Fries evenly on your baking sheet, and spray them with olive oil spray.
Bake for 15 minutes, turn halfway through.
Serve on plates or in bowls, enjoy.
Leftovers and storage
You can reheat leftovers around 3 days. Through fresh in my gusto taste best.
To freeze: let the Eggplant Fries cool completely.
Freeze them first on a baking sheet (this will prevent fries from sticking together), then transfer to freezer bags or containers.
Other homemade fries to try
For remakes of these Eggplant Fries, tag on Instagram or Facebook.
Enjoy, Florian.
Eggplant Fries
Eggplant Fires are made with panko breadcrumbs for crispiness, amazing seasonings and go well with any great sauce you can think of. These low carb fries taste wonderful, crispy on the outside and creamy in the inside. Make a double or triple batch for a larger crowd and you know these will disappear in no time, because everyone can't get enough of them.
Ingredients
- 2 medium eggplants
- 2 cloves garlic
- 1.5 cups flour
- 1 cup panko breadcrumbs
- 1 cup oat millk
- 2 Tbs parmesan
- 1 tsp parsley, dried
- 1/2 tsp oregano, dried
- olive oil spray
- salt, pepper to taste
Instructions
- Line up a baking sheet with parchment paper and preheat oven to 425F.
- Prepare the breading station (3 bowls):
Give milk Into the first bowl. In the second bowl, flour. Breadcrumbs with parmesan, garlic, parsley, oregano and a pinch of salt and pepper goes into the third bowl. - Coat Eggplant Fries:
Wash and clean eggplants. Dry them, then cut them into strips. - Dip eggplants first into the bowl with milk, then into by the bowl with flour. Coat them from all sides.
- Now, dip them again into the milk and finally into the third bowl with breadcrumbs. Make sure the Eggplant Fries are covered from all sides.
- Bake Eggplant Fries:
Distribute the coated fries evenly on your baking sheet, and spray them with olive oil spray. - Bake for 15 minutes, turn halfway through, serve.
Notes
- Reheat leftovers for 3 days. Though fresh is best.
- For freezing: let cool completely and freeze them first on a baking sheet. Next transfer to freezer bags or containers. This is great as it prevents that fries are sticking together.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 399Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 399mgCarbohydrates: 18gFiber: 12gSugar: 2gProtein: 14g