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Baked Eggplant Fries Recipe

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These baked eggplant fries will turn even the eggplant hater into a lover. I know because this was me! Healthy, easy and so delicious.

A cone of parchment paper with eggplant fries inside on a wooden surface
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This post was originally published on 7/17/14

Anything I can dip into a sauce is always a huge win in my book. These crispy eggplant fries are a fave because they bring in an extra dose of veggies too!

Whether they’re served as a snack or a side dish, these crunchy and tasty Eggplant Fries are a hit in our household. And because they’re baked instead of fried, they’re still plenty healthy!

Ingredients

You don’t need eggs to get this extra crispy, the sticky maple syrup and crunchy outer coating do the job perfectly!

A whole eggplant next to flour and spices on a wooden surface

How To Make Eggplant Fries

Making your own Baked Eggplant Fries is super simple, here’s what you’ll do:

  1. Cut the eggplant.An eggplant cut in half next to a pile of some cut in sticks
  2. Season the fries.Glass bowl with fry shaped eggplant pieces covered in spices
  3. Coat in almond flour.Eggplant sticks covered in crispy topping in a glass bowl
  4. Bake and serve!Hand dipping an eggplant fry into a white sauce

Serving suggestions

We love pairing these eggplant fries with sauce. Nothing is better for veggies than a vegan dip! Here are some of our favorites:

I eat these all on their own, but these eggplant fries go with just about anything! Here are some of our favorite recipes that the fries will go perfectly with:

Preparation tips

  • Picking the perfect eggplant is the first step in making these delicious eggplant fries. You want to look for an eggplant that has shiny and smooth skin, with uniform coloring.
  • Make sure it’s ripe by pressing your finger gently against it. If your finger leaves a light indent, you’ve got a ripe eggplant.
  • The thinner you cut the eggplant, the crispier they will get.
  • You can sprinkle some salt on the cut eggplant and put them in a colander for around 20 minutes then pat dry. This will draw out some of the moisture and give you a crispier end result.
  • When arranging the eggplant fries on the parchment paper, make sure they don’t overlap to assure the most crispy result.
  • You can sub another flour for almond to make this nut free. I like to mix in some cornmeal and breadcrumbs to switch it up and get a different crispy texture.
  • I removed some of the outer skin to take out some of the bitterness. The touch of maple syrup helps with this too.

Make ahead and storage tips

  • You can prep these eggplant fries ahead of time by cutting the eggplant into strips. Store in a freezer bag or airtight container in the fridge until ready to use.
  • If you want to freeze the cooked fries, I suggest only baking them about 2/3 of the way. Then cool and store wrapped in plastic or in an airtight container. When ready to eat, defrost on the counter and bake the rest of the way. This is the best way to get the crispy outer coating perfectly crunchy.
  • The eggplant fries will keep in the refrigerator for up to 5 days, and in the freezer for 3 months.

Common Questions

What does eggplant taste like?

Eggplant can have a bitter flavor, but most of that has to do with the skin. If you remove the skin, then it has a much more mild, almost sweet flavor. It can also get a little creamy when baked.

What can I do with lots of eggplant?

If you happen to have a lot of eggplant, there are many things you can make, other than these eggplant fries of course. My Eggplant Parmesan or Moussaka are two great ways to use up extra eggplant.

Another option is to puree it and make a dip with it, you can even use it as a sub for the carrots in this carrot hummus recipe.

How do you cut eggplant into strips?

The best way to cut eggplant is to first cut it down the middle, length wise. That way you have a flat surface to lay down when cutting it into smaller strips.

Lay the eggplant cut side down, then cut larger strips. From there, lay each one down and cut into thinner strips so they look like french fries. You can also use a mandoline.

Is the skin of an eggplant healthy?

Yes it is! The skin of an eggplant packs in fiber and healthy antioxidants, so if you don’t mind the texture definitely leave it on!

More Vegan Side Dishes

A tasty side dish is the perfect way to complete a meal. These plant based recipes will go with a wide variety of your favorite entrees.

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A cone of parchment paper with eggplant fries inside on a wooden surface

Baked Eggplant Fries Recipe

Sophia DeSantis
These baked eggplant fries will turn even the eggplant hater into a lover. I know because this was me! Healthy, easy and so delicious.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4
Calories 214 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 400°F/200°C.
  • Cut eggplant into thin fry like sticks. The thinner they are the crispier they will get.
  • Optional, you can sprinkle some salt on the cut eggplant and put them in a colander for around 20 minutes. This will draw out some of the moisture and give you a crispier end result. I have skipped this step and still loved them. When done, wipe the eggplant pieces dry.
  • Put eggplant pieces in a deep bowl and sprinkle with oil or veggie broth, salt, pepper, paprika and maple syrup. Mix to coat.
  • Place almond flour in another bowl or dish. In small handfuls, put eggplant pieces in bowl and toss to coat well.
  • Place on a baking sheet covered with parchment and bake for 35-45 minutes, depending on thickness, or until golden brown. Make sure they don't overlap to assure the most crispy result.
  • Serve with your favorite dip.

Notes

  • You can sub another flour for almond to make this nut free. I like to mix in some cornmeal and breadcrumbs to switch it up and get a different crispy texture.
  • I removed some of the outer skin to take out some of the bitterness. The touch of maple syrup helps with this too.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 214kcalCarbohydrates: 17gProtein: 9gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 605mgPotassium: 348mgFiber: 7gSugar: 7gVitamin A: 275IUVitamin C: 2.6mgCalcium: 73mgIron: 1.7mg

Nutrition and metric information should be considered an estimate.

Keyword baked eggplant, healthy fries
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Comments

  2. Lizzy says

    Really late to the game here but I made these tonight and they were a SMASH. So freaking good, I’ve already sent the recipe to my brother and two friends. Thank you!!

    Reply

  3. Cassandra says

    Eggplant? FRIES?! Girl, I was skeptical at first, but this looks and sounds absolutely fabulous! I’m a huge fan of eggplant, but most people picture it in eggplant parmesan, in curry, or in Asian stir-fries. You’ve really taken it to the next level with these bad boys–I’d snack on them all day long!

    Reply

  4. Ruchama says

    This sounds perfect for our air-fryer. We just received a lovely eggplant in our Imperfect Produce box, so I’ll give it a try.

    Reply

  5. regs says

    Simple yet elegant recipe. I think even a kid that doesn’t eat veggie a lot can be deceived because this was really tasty and crunchy.

    Reply

    • veggiesdontbite says

      Thank you so much!! I am so happy you liked it. Yes! My boys like them and I don’t think they taste like eggplant!

      Reply

  9. Emily says

    Are there any flours that would work well in place of the almond? These look delish & I want to make them today but unfortunately all I have are brown rice and spelt. Thank you!

    Reply

    • veggiesdontbite says

      Hi Emily! Almond flour/meal is good at getting crispy when baked so that’s why I use it. And it has a good nutty flavor. But other flours should work too. I’d try spelt over brown rice since I feel brown rice would be a little more on the mushy side. Let me know how it works!

      Reply

  12. M-R says

    Seeing as how eggplant is my favourite vegetable, these look out of this world ! But …
    I can’t afford to use my oven at length, any more: the price of gas has just risen by a third, and will be rising again fairly soon. Utter madness: NSW is selling gas overseas more successfully and domestic prices are being allowed to match overseas prices, would you believe ?!
    As of 1st July, using the oven is a no-no.

    Reply

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