Easily turn your eggplants into deliciously guilt-free, super crispy Panko Eggplant Fries!
Fries make for such an enjoyable snack or appetizer, and eating them with your bare hands is also a delightful experience! Serve them with an equally crispy Air Fryer Monte Cristo or any sandwich variety that you want to make for your family for a homemade meal reminiscent of a fast food chain.
Moreover, eggplant fries serve as a great alternative to either potato or sweet potato fries if you want to try something different!
Baking your fries in an oven is definitely one great and healthier way to cook this snack. So, if you’re ready to learn how to make this eggplant-based recipe that’s perfectly crispy on the outside, then it’s time to dive in!
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How to Choose the Best Eggplants
Eggplants are fantastic vegetables that can be enjoyed in so many ways. You can easily stir-fry, roast, and bake this versatile ingredient however you want. And they’re healthy to boot, as they’re low-calorie, cholesterol-free, and high in fiber!
However, some might not prefer to use it in cooking, claiming that it tastes too bitter for their liking. In truth, however, it may depend on how well you choose which eggplant to buy in the market.
First, look for an eggplant that has a smooth and shiny body. If it has wrinkles, that might mean the vegetable was harvested a while ago. If it has a dull color to its skin or blemishes and soft spots, that may be a sign that the eggplant is of bad quality or was stored poorly.
Second, look for tight and taut eggplants. One sign of a good eggplant is that it’s firm but not too hard to the touch. It should also feel a bit heavy for its size.
Third, look at the stem. It should appear bright green and free of mold.
Lastly, know that sometimes size matters when it comes to eggplants. Those large eggplants you often see in the market may tend to be a bit more bitter and contain more seeds since they mature longer.
Hence, it may be good to opt for smaller or medium-sized ones. This way, you’ll know you’ll use only the best for your eggplant recipe.
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❤️ Why You’ll Love This Recipe
This fries recipe can easily become a family favorite for the following reasons:
- It’s ready in under 40 minutes: Including prepping the ingredients, you’ll have made this delicious snack or appetizer in less than one hour.
- Get the kids to join: Making these fries can be a great bonding time with your kids! Ask them to be the ones to dip the fries in both the egg wash and breadcrumbs mix so they can participate in creating this dish. They’ll have a great time eating something they helped make!
- Enjoy an easy recipe. It can be as easy as cutting your eggplants, coating them in egg and breadcrumbs, and then cooking them in the oven.
Looking for other delicious dishes to make in the oven? Try this delectable Baked Caesar Chicken that’s both low-carb and keto-friendly!
🥘 Ingredients
The ingredients in these crispy Eggplant Fries are easy to locate in any grocery store or supermarket, giving you one less thing to stress about!
To make the fries, you will need:
- Chinese Eggplant: This will serve as the main ingredient of this dish. I prefer using them because they are less pulpy/seedy and less bitter.
- Panko Breadcrumbs: For this recipe, we will use Panko, which is made from dried white bread turned into flakes. It’s great to use for frying to get lighter-tasting and crunchier food.
- Parmesan Cheese: This delicious cheese can turn any ordinary fry into one that’s delectably cheesy, sharp, and rich!
See recipe card for complete list of ingredients and quantities.
🔀 Substitutions
- Chinese Eggplants: If they aren’t available, feel free to use one medium-sized regular eggplant.
- Panko Bread Crumbs: If you don’t have this type of breadcrumbs, you may use the plain or golden variety. Alternatively, you can also use crushed corn chips, rice chips, or tortilla chips.
- Italian Seasoning: If you don’t have this in your pantry, you may use any of your desired seasonings. Thyme and Oregano will work well as a substitute for Italian seasoning in this recipe.
🌈 Variations / Options / Add-Ins
Looking to give this recipe a bit of a twist? Here are some options to choose from!
- Serve them with sauces and dips: Just like regular fries, these Eggplant Fries go well with ketchup, mayo, or even marinara sauce. You can even use homemade dipping sauces to go along with it if you prefer!
- Make them spicy: Dial up the amount of cayenne pepper if you like your fries to have a lot of heat.
- Air Fry them: You can also try cooking the fries using an air fryer. Simply place the eggplant in a single layer in the basket and cook for 10-15 minutes at 350°F.
Another great dish to make with panko is this amazing Baked Panko Pork Chops recipe. It’s perfectly crispy and delicious and just fantastic to make for your kids!
🥄 Equipment Needed / Helpful Tools
These are the tools you will need to use to make these excellent fries:
- Peeler: What you can use to peel your eggplants easily and safely.
- Knife: Useful for cutting your eggplants into strips.
- 2 Small Bowls: You’ll need them for your egg wash and breadcrumbs mixture.
- Baking Tray: A non-stick baking tray for baking your eggplant fries to perfection.
🔪 How to Make Panko Eggplant Fries
Once all the ingredients and tools are in place, it’s time to start making this dish! Here are the quick and easy steps.
Step 1: Preheat the Oven
Preheat oven to 425°F. Next, grease two baking trays and set aside.
Step 2: Prep the Eggplant
Then, peel and slice 2-3 Chinese eggplants into thin strips, about ½” thick and 4” long.
Step 3: Mix the Dry Ingredients
In a small bowl, combine the breadcrumbs, grated Parmesan cheese, salt and pepper, and all the seasonings.
Step 4: Beat the Eggs
In a separate bowl, whisk the 2 eggs well.
Step 5: Dip the Eggplant
Dip each eggplant strip into the bowl with the egg.
Step 6: Dip the Eggplant in Breadcrumbs
Next, dredge each fry into the breadcrumb mix. Make sure they are coated very well.
Step 7: Place Fries on Baking Tray
Place the eggplant fries on the prepared baking trays in a single layer. Repeat until all fries are done.
Step 8: Cook Fries in the Oven
Bake for 20-25 minutes until the fries look brown and crispy. Make sure to flip each fry over at the halfway mark to cook both sides evenly.
Step 9: Serve the Eggplant Fries
Take the crispy panko-crusted eggplant fries out of the oven, put them on a plate, and enjoy! This recipe can serve 4 – 6 people.
👩🍳 Pro Tips
- You can skip the peeling process and leave the skin on the eggplants for an extra-nutritious version of the fries.
- If preferred, soak the eggplant slices in milk for about 10 minutes before dipping them in the egg and the panko mixture. This will help prevent the eggplant from blackening while also removing any hint of bitterness it may have.
- It’s best to work with individual fries when dipping them in egg and breadcrumbs. That way, you’re sure that each fry will be well-coated with both.
❓ Recipe FAQs
This vegetable tends to be a bit fragile, hence, it should be handled with care. After buying it, store it in a cool place away from sunlight in your kitchen and use it within a few days of purchase for the best results.
You can reheat any leftovers in the oven. Pop the fries in and reheat for about 3 to 5 minutes until the eggplants are warmed, and the outside portions are golden brown and crispy again.
Yes! You can opt to prepare your eggplant parmesan fries several hours ahead of time. Just store them on a baking sheet with a cover in your refrigerator and then bake them when you’re ready.
🙏 Pairing
These are my favorite dishes to serve with these Panko Eggplant Fries:
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📋 Recipe
Panko Eggplant Fries
Equipment
- Peeler
- Knife
- 2 small bowls
- Baking tray
Ingredients
- 2-3 Chinese eggplants
- 2 eggs
- 2 cups panko-style breadcrumbs
- ½ cup parmesan cheese
- salt and pepper to taste
- ½ teaspoon cayenne pepper
- ½ teaspoon Italian seasoning
Instructions
- Preheat the oven to 425°F. Grease two baking trays and set aside.
- Prep the eggplant by peeling and slicing it into thin strips about ½" thick and 4” long.
- Combine the breadcrumbs, Parmesan cheese, and all the seasonings in a small bowl.
- In another bowl, whisk 2 eggs.
- Dip each eggplant piece into the bowl with the egg.
- Dredge the fries into the breadcrumb mix. Coat each one well.
- Place the dredged fries on the baking trays in a single layer. Repeat until all pieces are done.
- Bake the fries for 20-25 minutes until brown and crispy. Make sure to flip each fry over at the halfway mark to cook both sides.
- Take the fries out of the oven, put them on a plate, and enjoy! Serves 4 – 6 people.
Notes
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- You can opt to skip the peeling process and leave the skin on the eggplants for an extra-nutritious version of the fries.
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- If preferred, you can soak the eggplant slices in milk for about 10 minutes before dipping them in the egg and the panko mixture. This will help prevent the eggplant from blackening while also removing any hint of bitterness it may have.
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- It’s best to work with individual fries when dipping them in egg and breadcrumbs. That way, you’re sure that each fry will be well-coated with both.