Crispy Eggplant Veggie Fries

Name: Crispy Eggplant Veggie Fries
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 2 large eggs; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon Italian seasoning; Salt and pepper to taste; Olive oil spray; 1/2 cup plain Greek yogurt; 1 tablespoon lemon juice; 1 teaspoon dill weed; Salt and pepper to taste

Highlighted under: Healthy & Light

I’m always on the lookout for healthy snack options, and these Crispy Eggplant Veggie Fries have quickly become a favorite in our household. The crispy exterior and tender interiors make them a delightful treat that both kids and adults enjoy. I love serving them with a tangy dipping sauce for an extra burst of flavor. Best of all, they’re easy to whip up and packed with nutrients, making them the perfect choice for a quick appetizer or snack.

Created by

Josie Lambert

Last updated on 2026-01-18T12:49:18.799Z

When I first tried making vegetable fries, I was skeptical about how they would turn out. However, utilizing eggplant as a base was a game changer for me. The key is to salt the eggplant beforehand, helping to draw out moisture and ensure they get that lovely crispy texture in the oven. This simple step made all the difference in the world.

Experimenting with different seasonings was another enjoyable part of the process. I typically use a mix of garlic powder, paprika, and Italian herbs, but you can certainly tailor the flavors to your liking. The result? A delightful snack bursting with flavor that makes me feel good about indulging!

        Why You Will Love This Recipe
        Crispy on the outside, soft on the inside—perfection!
Adaptable spice blend to suit your personal taste.
A healthier alternative to traditional fries without sacrificing flavor.

      

Mastering the Eggplant

To ensure your eggplant fries have the best texture, it's crucial to draw out the moisture. Salting the sliced eggplants not only enhances the flavor but also helps achieve that crispy exterior. Letting them sit for 15 minutes allows the salt to work its magic, resulting in less bitterness and a better fry. After salting, wash off the excess salt and pat them dry with a paper towel to remove any lingering moisture before coating.

When selecting eggplants, look for firm, unblemished skins. Medium-sized eggplants generally yield better results than larger ones, which can be overly seedy and bitter. Consider using globe or Italian eggplants for this recipe as they have a slightly sweeter taste and less moisture, leading to crispier fries. If you find yourself without eggplant, zucchini can serve as a suitable substitute, offering similar cooking properties.

Perfecting the Coating

The breadcrumb mixture is crucial for achieving those coveted crispy fries. Using panko breadcrumbs instead of regular breadcrumbs can elevate the crunch factor, giving you a delightful texture. I like to add some freshly grated Parmesan cheese for depth of flavor and a touch of umami. You can customize the spice blend according to your taste; adding cayenne or chili powder can give it a spicy kick, while smoked paprika adds an intriguing smoky flavor.

Make sure your eggplant pieces are fully coated in the breadcrumb mixture for maximum flavor and texture. After dipping in egg, allow any excess to drip off before rolling in the crumbs. This helps the coating adhere better, resulting in a crunchier finish. Keep an eye on the fries as they bake; if they seem to be browning too quickly at 20 minutes, rotate the pan and bake for an additional 5 minutes until they’re perfectly golden.

Ingredients

Gather these simple ingredients to create your crispy fries:

For the Eggplant Fries

2 medium eggplants
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil spray

For Dipping Sauce

1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon dill weed
Salt and pepper to taste

Now that you have your ingredients ready, let’s move on to the steps for making these delicious fries!

Instructions

Follow these instructions for crispy, delicious eggplant fries:

Prepare the Eggplants

Slice the eggplants into fry-shaped pieces. Sprinkle them with salt and set them aside for 15 minutes to draw out excess moisture.

Preheat the Oven

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

Coat the Fries

In one bowl, beat the eggs. In another bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, paprika, Italian seasoning, salt, and pepper. Dip each eggplant piece in the egg, then coat it in the breadcrumb mixture.

Bake the Fries

Arrange the coated fries on the prepared baking sheet in a single layer. Lightly spray them with olive oil. Bake for 20-25 minutes or until they are golden brown and crispy.

Prepare the Dipping Sauce

In a separate bowl, mix the Greek yogurt, lemon juice, dill weed, salt, and pepper to make the dipping sauce.

Serve

Enjoy the crispy eggplant fries hot from the oven with the creamy dipping sauce!

Now you have a tasty and healthy snack ready to be enjoyed!

Pro Tips

For extra crunch, consider using panko breadcrumbs instead of regular breadcrumbs. Additionally, try using various seasonings like cayenne or smoked paprika for a unique twist!

Storage and Reheating

These Crispy Eggplant Veggie Fries are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to two days. However, they may lose some of their crispiness over time. To revive their crunchiness, simply reheat them in a preheated oven at 375°F (190°C) for about 10 minutes. I recommend avoiding the microwave, as it will make them soggy rather than crispy.

If you're planning to make a large batch, consider freezing the uncooked coated eggplant fries. After coating, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag. When you're ready to enjoy them, bake from frozen—just add an extra 5-10 minutes to the cooking time to ensure they're heated through and crispy!

Serving Suggestions

These crispy fries are incredibly versatile when it comes to serving options. While a tangy dipping sauce of Greek yogurt, lemon juice, and dill weed complements them wonderfully, consider trying a sriracha mayo or a homemade marinara sauce for a different taste experience. Pairing with fresh veggies like carrot sticks or cucumber slices on the side can also add color and crunch to your snack plate.

For a heartier meal, serve these veggie fries alongside a healthy salad or tuck them into a whole-grain wrap with some fresh greens, hummus, and sliced avocado. They can also make a great topping for a veggie burger or nestled into a grain bowl for added texture and flavor. The possibilities are endless, and I love experimenting with different pairings!

Questions About Recipes

→ Can I make these fries ahead of time?

Yes, you can prepare the eggplants and coat them in the breadcrumbs. Store them in the fridge for a few hours before baking.

→ What can I serve with these veggie fries?

They pair wonderfully with a variety of dipping sauces like marinara, ranch, or even hummus.

→ How do I store leftovers?

Store any leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.

→ Can I freeze the eggplant fries?

Yes, you can freeze the uncooked, coated fries on a baking sheet and transfer them to a freezer bag once frozen. Bake directly from frozen, adding a few extra minutes to the cooking time.