These simple baked eggplant fries are the perfect snack or appetizer for a crowd. Crispy on the outside, velvety tender on the inside!
Eggplant fries with Greek Tzatziki sauce make the perfect Mezze (appetizer) for a crowd. Plus, they are easy to prepare and a great way to use up eggplant when your garden is bursting with them.
In this recipe, eggplant batons are coated in a simple seasoned breading and then baked in the oven. The eggplant softens while the breading stays crispy, resulting in perfectly crunchy, creamy (mildly addictive) eggplant fries.
Eggplant fries make a quick appetizer or snack with a dip. I went for cooling Tzatziki sauce, but there is no shortage of dips in the Mediterranean! I just recommend one that’s on the runnier side since the eggplant is so tender. Bring a tangy, rich flavor with whipped feta, a garlicky punch with Toum, a bright zing with your favorite store-bought marinara–the list goes on!
Ingredients for Eggplant Fries
Like many of my favorite eggplant recipes, eggplant fries just require a few simple ingredients.
- Eggplant: Look for a firm, medium-sized globe eggplant.
- All-purpose flour and breadcrumbs: coat the eggplant so it gets nice and crispy. Kate, my right-hand gal who is gluten-free, had great success with gluten-free breadcrumbs and flour when she tested this recipe!
- Eggs: Ensure the flour sticks to the eggplant.
- Seasonings: Garlic powder and dried Greek oregano bring a savory quality and Mediterranean flavor to the fried eggplant. Salt and pepper perk everything up.
- Extra virgin olive oil: Prevents sticking and encourages caramelization. Despite myths about its smoke point, EVOO is stable at roasting temperatures and adds great flavor. Any high-quality extra virgin variety will work well with this recipe.
- To serve: I love making creamy, garlicky Tzatziki Sauce while the eggplant bakes but store-bought works well too. For a dairy-free option, Marinara or Tahini Sauce would be equally as delicious.
How to Make Eggplant Fries
I poured Greek olive oil into this handy olive oil sprayer, which distributes the oil evenly across the eggplant fries. (We also tested this recipe with both a steady drizzle of oil and a gentle brush, and they turned out crispy and delicious, so no need to go out of your way.) Here are the steps:
- Get ready. Preheat the oven to 425°F. Line a large baking sheet with a wire rack and spray or brush with olive oil.
- Prep the eggplant. Trim and cut 1 medium eggplant into 1-inch rounds. If you have the time, sprinkle on both sides with salt and set aside for 20 minutes (this will remove some of the natural bitterness). Pat dry. Now cut the eggplant slices into even-sized batons or “fries.”
- Bread the eggplant: Set up 3 shallow bowls. Add 3/4 cup flour to the first bowl. In the second bowl, lightly beat 2 eggs. In the third, combine 1 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and a pinch of salt and pepper. Dredge the eggplant fries in the flour, then dip them in the eggs, and finally coat them in the breadcrumb mixture.
- Bake the eggplant fries. Arrange the breaded eggplant top of the wire rack in a single layer. Spray with a little olive oil cooking spray, or drizzle or gently brush with olive oil. Space them apart so they aren’t touching, then bake until golden and crisp, about 15 minutes.
- Serve: Serve the eggplant fries hot or warm with Tzatziki sauce or a side of marinara. Enjoy!
More Eggplant Recipes
Sides and Small Plates
Open-Faced Eggplant Parmesan Sandwich
Middle Eastern
Smoky Loaded Eggplant Dip: Baba Ganoush
Italian
Eggplant Caponata Recipe
Browse all Mediterranean recipes.
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Crispy Baked Eggplant Fries
Ingredients
- 1 medium eggplant
- 3/4 cup all purpose flour
- 2 eggs
- 1 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
- Extra virgin olive oil
- Tzatziki Sauce or Marinara, for serving
Instructions
- Get ready. Preheat the oven to 425°F. Line a large baking sheet with a wire rack and spray or brush with olive oil.
- Prep the eggplant. Trim and cut the eggplant into 1-inch rounds. If you have the time, sprinkle on both sides with salt and set aside for 20 minutes (this will remove some of the natural bitterness). Pat dry. Now cut the eggplant slices into even-sized batons or “fries.”
- Bread the eggplant. Set up 3 shallow bowls. Add the flour the first bowl. In the second bowl, lightly beat the eggs. In the third, mix together the breadcrumbs, garlic powder, oregano, and a pinch of salt and pepper. Dredge the eggplant fries in the flour, then dip them in the eggs, and finally coat them in the breadcrumb mixture.
- Bake the eggplant fries. Arrange the breaded eggplant top of the wire rack in a single layer. Spray with a little olive oil cooking spray, or drizzle with olive oil. Space them apart so they aren’t touching, then bake until golden and crisp, about 15 minutes.
- Serve: Serve the eggplant fries hot or warm with the Tzatziki sauce or a side of marinara. Enjoy!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
- Make ahead: You can prepare the Tzatziki Sauce a day in advance, if you like. Simply store in an airtight container in the fridge. Before serving, give it a quick stir to refresh.
- Nutrition calculation does not include the Tzatziki Sauce.
Nutrition
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*This post has recently been updated with new information for readers’ benefit.
Never thought to do this with eggplant. Will make again. We had these with BBQ lamb chops and your asparagus and haloumi salad.