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Baked Eggplant Fries
5 from 3 votes

Baked Eggplant Fries

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins
Servings: 3
Course: Snacks
Cuisine: Italian

Ingredients

  • Eggplant:
  • 2 eggplant cut crosswise into ¼ inch thick rounds, small globe
  • 1 tbsp kosher salt
  • ½ cup flour
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • garlic powder to taste
  • 2 egg well beaten
  • 1½ cups panko crumbs plain
  • ½ cup parmesan finely grated
  • Marinara:
  • 2 tsp olive oil
  • ½ onion finely diced, small sweet yellow
  • 3 cloves garlic minced
  • ½ tsp oregano dried
  • ½ tsp basil dried
  • Pinch crushed red pepper flakes
  • 1 whole tomatoes 28 oz can, crushed with a spoon
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • Pinch sugar if needed

Instructions

    Cup of Yum
  1. Remove excess liquid from the eggplant by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides.
  2. Place a colander in the sink and line the base and walls with the salted slices.
  3. Allow them to sit for 45 minutes to allow the eggplant to release its liquid. Don’t skip this process or your eggplant will be bitter and soggy.
  4. Make the marinara while the eggplant is draining its liquid by heating a small saucepan over medium heat.
  5. Add the onion and cook, stirring often, for 3 minutes. Add the minced garlic, oregano, basil, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the can of tomatoes then crush them with a spoon. Cover and simmer, stirring occasionally, for 20-30 minutes. Taste and season with sea salt and freshly cracked pepper, to taste. Add a pinch of sugar if needed.
  6. When the eggplant is nearly finished draining and the marinara is simmering, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees.
  7. Spread the eggplant on a triple layer of paper towels and top with another triple layer of paper towels then cover with a baking sheet and press firmly to remove as much liquid as possible. Allow them to sit for a few minutes.
  8. Wipe off the excess salt from each slice.
  9. Cut each eggplant round into fries - they won't be perfectly shaped but who cares.
  10. Set aside until ready to dredge.
  11. Pour the flour onto a plate then season with sea salt & freshly cracked pepper and garlic powder, to taste. Whisk two eggs in a bowl until well combined. Place panko crumbs and parmesan into a pie plate and mix well.
  12. Dredge the dried eggplant fries first in the seasoned flour, next in the egg, and lastly in the panko/parmesan crumbs until evenly coated; set aside on a plate. Repeat with the remaining fries.
  13. Bake the eggplant fries by carefully removing the HOT baking sheet from the oven and pouring two tablespoons of oil on the sheet; tip to coat evenly.
  14. Carefully place the panko/parmesan coated eggplant fries on the baking sheet.
  15. Place into the oven and bake for 15 minutes then carefully flip the eggplant slices over with a wide spatula.
  16. Continue to bake for 5-10 minutes, or until golden brown. Remove from the oven.
  17. Serve the eggplant fries with the warm marinara immediately. Enjoy.