Description
Learn how to make crispy baked eggplant fries that are crunchy on the outside and tender on the inside. Perfect for a healthy snack or appetizer.
Ingredients
- 1 medium eggplant
- 180 ml (3/4 cup) all-purpose flour
- 2 eggs
- 240 ml (1 cup) bread crumbs
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) dried oregano
- Kosher salt
- Black pepper
- Vegetable oil
- Tzatziki Sauce or Marinara, for serving
Instructions
- Prepare the kitchen. Set your oven to 425°F and get a large baking sheet ready by placing a wire rack on it. Use vegetable oil to either spray or brush the rack lightly.
- Get the eggplant ready. Remove the ends and slice the eggplant into 1-inch circles. If you have extra time, apply salt to both sides and let it sit for 20 minutes to reduce bitterness. Wipe them dry. Next, transform the slices into uniform sticks or “fries.”
- Coat the eggplant. Arrange three shallow dishes. Place flour in the first dish. In the second dish, beat the eggs gently. In the third dish, combine the bread crumbs with garlic powder, oregano, and a dash of salt and pepper. Cover the eggplant sticks in flour, then dip them into the eggs, and finally coat them thoroughly in the breadcrumb mix.
- Cook the eggplant fries. Position the coated eggplant pieces on the wire rack in a single layer. Lightly spray them with vegetable oil or drizzle some over them. Make sure they are spaced out and not touching each other. Bake until they achieve a golden, crispy texture, around 15 minutes.
- Serve: Present the eggplant fries either hot or warm alongside Tzatziki sauce or marinara for dipping. Enjoy your meal!
Notes
- Try using whole wheat flour or panko breadcrumbs for a healthier twist on this recipe.
- Experiment with paprika, cumin, or Italian seasoning to tailor the flavor of your eggplant fries.
- For extra crispiness, add grated Parmesan cheese to the breadcrumb mixture before coating the eggplant sticks.
