This is one of my favorite side dishes in the history of the universe. The first time I tried eggplant fries it was at a local pizza restaurant, they were fried not baked and I fell in love. It sparked a mission to find a way to make them at home, and at least somewhat healthier as we refuse to buy a deep fryer.
- One medium to large eggplant (dependent on how many fries you are looking to end up with)
- Italian Seasoned Bread Crumbs
- Olive Oil
- 2-3 Eggs (We used the whole egg, you can substitute just egg whites if you are looking for a healthier alternative, however you may need extra eggs
Preheat your oven to 425 degrees. Put your breadcrumbs in a bowl (we don’t measure this, just go by eye and add more if we run out). Crack and whip your eggs in another bowl or in a Tupperware. Use a third bowl or Tupperware for your olive oil – again we don’t measure but 2-3 tablespoons to start should be good.
Cut the top and bottom off your eggplant then cut in half. Turn each half so the cut side is facing up and then cut into cross sections creating your “fries”.
Then begin your breading process. Coat the fries lightly with olive oil. Eggplant tends to soak up oil very fast so just do a couple at a time – remember we are baking not frying. Coat in the egg followed by the breadcrumbs making sure to fully coat all sides. Transfer to a baking sheet and continue until you have breaded all of your fries.
Spray lightly with some more olive oil – this helps to get the outsides crispy.
Bake for 7-10 minutes, flip and cook an additional 7-10 minutes. Your fries will be sizzling and bubbly but the outsides will still seem soft. Now here is the trick to crispy fries – flip a second time switch your oven to broil and cook for approximately 5-7 more minutes. WATCH THEM CLOSELY! They will brown quickly, you want a nice browned look to them but if they look like they are starting to burn take them out.
Serve with your favorite protein and dig in!