Crispy Eggplant Veggie Fries

Name: Crispy Eggplant Veggie Fries
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large eggplant, cut into fry shapes; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; 1 teaspoon paprika; 1 teaspoon garlic powder; Salt and pepper to taste; Olive oil spray

Highlighted under: Healthy & Light

I absolutely love making these Crispy Eggplant Veggie Fries at home! They never fail to impress my family with their perfect crunch and incredible flavor. The eggplant's subtle taste pairs beautifully with a crispy coating of breadcrumbs, making it a delightful alternative to traditional fries. These veggie fries are not only enjoyable as a snack but also as a side for a variety of dishes. I always serve them with my favorite dipping sauce, and they disappear in no time!

Created by

Eleanor Briggs

Last updated on 2026-01-18T13:07:12.271Z

When I first made these Crispy Eggplant Veggie Fries, I was amazed at how quickly they became a family favorite. I cut the eggplant into fry shapes and seasoned them well before dunking them in a light batter and coating them with breadcrumbs. This method ensures they are crispy on the outside while remaining tender inside—it's all about that perfect balance!

One tip I'd like to share is to soak the cut eggplant in salted water for about 15 minutes before cooking. This step helps to draw out excess moisture and makes for an even crunchier fry. Trust me, you'll want to try this technique!

        Why You'll Love This Recipe
        Crispy texture that rivals traditional fries
A healthy alternative packed with flavor
Versatile and perfect for dipping in sauces

      

Choosing the Right Eggplant

When selecting eggplant for your veggie fries, look for ones that are firm and have smooth, shiny skin. The larger the eggplant, the more seeds it may have, which can lead to a bitter taste. Choose medium-sized eggplants for the best balance between flavor and texture. If you can, select varieties like the Italian or Japanese eggplant, which tend to be less bitter and cook evenly.

It’s crucial to prepare the eggplant properly before breading. Soaking it in salted water not only draws out moisture but also reduces bitterness. Make sure you drain the eggplant well and pat it dry with paper towels. This step is key to achieving that crispy texture when baked.

Breading Techniques

Establishing a good breading technique can take your Veggie Fries to the next level. Ensure that each fry is thoroughly coated in flour before dipping it into the egg mixture. This first layer of flour helps the egg adhere better, ensuring the breadcrumbs stick effectively. A thorough coating will create that desired crunch when baked.

For even coating, use one hand for wet ingredients (egg) and another for dry (flour and breadcrumbs). This simple method keeps your hands cleaner and ensures consistent breading. Don’t rush this process—take your time to coat each piece uniformly to achieve a perfect crunch and ensure no bare spots during baking.

Serving and Dipping Suggestions

These Crispy Eggplant Veggie Fries are incredibly versatile and can be served with a variety of dipping sauces. Try pairing them with marinara for a classic Italian twist or a spicy aioli for those who enjoy a bit of heat. I often mix up different dips to please everyone. Consider trying a homemade tzatziki or a sweet chili sauce for contrasting flavors.

If you have leftovers, these veggie fries can also be stored in an airtight container in the refrigerator for up to three days. Reheat them in an oven at 375°F (190°C) for about 10 minutes to maintain their crispiness before serving again. This way, you can enjoy this crunchy treat longer and avoid waste!

Ingredients

For the Crispy Eggplant Veggie Fries

1 large eggplant, cut into fry shapes
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil spray

Instructions

Prepare the Eggplant

Soak the cut eggplant fries in salted water for 15 minutes. This helps to remove excess moisture and bitterness. Drain and pat them dry with paper towels.

Set Up the Breading Station

In one bowl, add the flour. In a second bowl, beat the eggs. In a third bowl, mix the breadcrumbs with paprika, garlic powder, salt, and pepper.

Bread the Eggplant

Dip each eggplant fry first in the flour, then in the egg mixture, and finally coat with breadcrumbs. Make sure they are well-coated.

Bake the Fries

Preheat your oven to 425°F (220°C). Place the breaded fries on a baking sheet lined with parchment paper. Spray with olive oil and bake for 20 minutes, flipping halfway through to ensure even crispness.

Serve and Enjoy

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

Pro Tips

For extra flavor, try adding herbs like oregano or basil to the breadcrumb mixture. You can also experiment with different dipping sauces like marinara or ranch dressing.

Ingredient Variations

Feel free to customize the seasoning blend in the breadcrumb mixture. Adding grated Parmesan cheese can elevate the flavor and add richness. You might also experiment by adding herbs like oregano or thyme for a fragrant twist, which pairs beautifully with eggplant.

If you want to make this recipe gluten-free, substitute all-purpose flour with almond flour or a gluten-free flour blend, and use gluten-free breadcrumbs. The taste will remain vibrant, and you won’t lose that delightful crunch!

Freezing and Reheating Tips

To freeze the breaded eggplant fries, lay them out in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them into a freezer bag or airtight container. They can stay fresh for up to three months. No need to thaw before baking; just add five extra minutes to your baking time, and they’ll come out perfectly crispy.

Reheating the fries in an air fryer is another effective way to retain their crunchiness. Set the air fryer to 375°F (190°C) and cook for about 5-7 minutes until heated through and crispy again. This method is quick and helps achieve that freshly-baked taste even after storing.

Questions About Recipes

→ Can I use other vegetables instead of eggplant?

Absolutely! Zucchini and sweet potatoes also work wonderfully for this recipe.

→ Can I make these fries ahead of time?

Yes, you can prepare the breaded fries and refrigerate them for a few hours before baking.

→ What dipping sauces pair well with these fries?

They are delicious with marinara sauce, ranch dressing, or even a spicy aioli!

→ How do I store leftovers?

Store any leftover fries in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.