Panko Eggplant Fries

5 from 58 votes

Make these super crispy and delicious Panko Eggplant Fries today using these few, and easy steps!

Prep Time10

Cook Time25

Total Time35

Cuisine: American

Method: Oven

Servings: people

Calories: 134kcal

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.

- You can opt to skip the peeling process and leave the skin on the eggplants for an extra-nutritious version of the fries.

- 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.

- 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.