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Crispy Panko Baked Eggplant Fry

These baked eggplant fries are crispy, golden, and packed with flavor, making them a healthy and delicious comfort food perfect for family dinners or snacks.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 515
Ingredients Method Notes

Ingredients
  

For the Eggplant Fries
  • 2 medium eggplants, cut into 1/2-inch fry-shaped sticks Choose eggplants with smooth, glossy skin and firm flesh.
  • 1 tsp kosher salt, for sweating Helps draw out excess moisture and reduces bitterness.
  • 1/2 cup all-purpose flour For dredging the eggplant before breading.
  • 2 large eggs, beaten Egg wash for the breading process.
  • 1.5 cups panko breadcrumbs Provides the crunchy texture.
  • 1/2 cup grated Parmesan cheese Adds savory depth to the fries.
  • 1 tsp garlic powder For flavoring.
  • 1 tsp Italian seasoning Herbs for added flavor.
  • cooking spray for spraying the fries before baking Helps achieve crispiness.
  • marinara sauce for dipping A delicious accompaniment.

Method
 

Preparation
  1. Toss the eggplant sticks with kosher salt and place them in a colander. Let them sit for 30 minutes to draw out excess moisture and reduce bitterness.
  2. Pat the eggplant sticks dry with paper towels to remove any remaining liquid.
  3. Preheat your oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top.
Breading and Baking
  1. Prepare three shallow dishes: place the all-purpose flour in the first dish, the beaten eggs in the second, and in the third combine panko breadcrumbs with grated Parmesan, garlic powder, and Italian seasoning.
  2. Dredge each eggplant stick in flour, dip into the beaten eggs, and then press firmly into the panko mixture to coat well.
  3. Arrange the breaded sticks on the wire rack and lightly spray with cooking spray.
  4. Bake for 18 to 20 minutes, flipping halfway through until golden and crispy.
Serving
  1. Serve the crispy fries immediately with warm marinara sauce for dipping.
  2. Store leftovers in an airtight container in the fridge for up to 2 days, reheating in a 400°F oven for 8 minutes to restore crispiness.

Notes

Be patient with sweating the eggplant and ensure even coating during the breading process for the best results. Optionally, freeze the cooked fries for longer storage.