Crispy Eggplant Veggie Fries

Name: Crispy Eggplant Veggie Fries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large eggplant, cut into fry shapes; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; Salt and pepper to taste; 2 large eggs, beaten; Olive oil spray; Your choice of marinara sauce, ranch, or tzatziki

Highlighted under: Healthy & Light

I absolutely love making crispy eggplant veggie fries because they are a delicious and healthy snack that satisfies my cravings for something crunchy. The combination of flavorful spices and the crispy coating creates a delightful texture that pairs perfectly with a variety of dips. Plus, they’re a great way to incorporate more veggies into my diet. Whenever I serve them at gatherings, they disappear quickly, making them a favorite among my friends and family. You’ll find these are not just a trendy snack, but a go-to recipe for any occasion.

Created by

Hayley Morton

Last updated on 2026-01-18T13:34:13.137Z

When I first tried making these crispy eggplant veggie fries, I was surprised at how easy it was to achieve that perfect crunch without deep frying. I discovered that using a combination of panko breadcrumbs and parmesan cheese really enhances the texture, giving them an addictive, crispy exterior.

One of my favorite aspects is the versatility of the seasonings. I experimented with everything from garlic powder to smoked paprika, and it really allowed me to customize the flavor profile to match whatever dipping sauce I was using. They’re a hit every time!

        Why You'll Love This Recipe
        Perfectly crispy texture that satisfies your crunch cravings
Easy to customize with various seasonings and dips
A healthier alternative to traditional fries, packed with flavor

      

Crispy Coating Secrets

To achieve the ultimate crispy texture on your eggplant fries, the choice of panko breadcrumbs is essential. Panko is lighter and airier than traditional breadcrumbs, which creates more surface area for crispness. If you can’t find panko, you can make your own by processing stale bread in a food processor, but make sure to dry it out in a low oven for optimal results.

Another key component is the olive oil spray. It not only helps the crumbs adhere but also creates a golden crunch as they bake. Be generous with your spray, aiming for even coverage on the fries for the best texture. If you're after a different flavor profile, consider infusing olive oil with garlic or herbs before spraying your fries.

Flavor Boosting Options

The seasoning blend in this recipe is a fantastic base, but you can easily customize it. For a kick, add cayenne pepper or chili powder. Fresh herbs like parsley or basil can also provide a bright flavor; simply chop them finely and mix them with the breadcrumbs. Don’t be afraid to experiment—using different spices can make the same recipe feel new each time.

If you're looking for a gluten-free option, substitute the panko with crushed cornflakes or a chickpea flour mixture. These alternatives still provide that satisfying crunch while accommodating dietary needs. Additionally, dairy-free adherents can skip the Parmesan cheese or replace it with a nutritional yeast blend to keep the cheesy flavor intact without using dairy.

Ingredients

For the Eggplant Fries

1 large eggplant, cut into fry shapes
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper to taste
2 large eggs, beaten
Olive oil spray

For Dipping Sauce (optional)

Your choice of marinara sauce, ranch, or tzatziki

Instructions

Preheat Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare Eggplant

Cut the eggplant into fry shapes, about 1/4 inch thick. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.

Make Coating

In a bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.

Coat the Fries

Dip each eggplant fry into the beaten eggs, then roll in the breadcrumb mixture until well coated.

Bake

Place the coated fries on the prepared baking sheet in a single layer. Spray lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden brown and crisp.

Serve

Serve immediately with your choice of dipping sauce. Enjoy your delicious veggie fries!

Pro Tips

Try to slice the eggplant evenly for consistent cooking. Letting the fries rest with salt will also help remove excess moisture, enhancing their crispiness during baking.

Storage and Reheating Tips

If you have leftovers, allow them to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, place them back on a baking sheet in a preheated oven at 400°F (200°C) for about 10 minutes. This will help restore some of the crispiness you achieve when freshly baked.

For longer storage, consider freezing your eggplant fries. After breading but before baking, lay them flat on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag and store for up to a month. You can bake them directly from freezing; just increase the baking time by a few minutes for the best results.

Serving Suggestions

These eggplant fries are incredibly versatile and pair well with a variety of dipping sauces. A tangy marinara complements their crunch beautifully. If you prefer something creamy, ranch dressing or tzatziki elevates the flavor experience. For an added kick, consider a spicy aioli or a smoky chipotle dip, which can balance the earthy flavor of the eggplant.

Additionally, serve these fries as a side dish alongside your favorite sandwich or burger at your next gathering. You can even turn them into a fun appetizer by skewering them with toothpicks and arranging them creatively on a platter. The crispy fries can also serve as a salad topper, adding texture to light greens.

Questions About Recipes

→ Can I use a different vegetable?

Yes! Zucchini and sweet potatoes work great as alternatives.

→ Are these fries gluten-free?

You can use gluten-free panko breadcrumbs to make this recipe gluten-free.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I make these in an air fryer?

Absolutely! Cook them in the air fryer at 400°F (200°C) for about 10-12 minutes, shaking halfway through.