Eggplant Aubergine French Fries
Transform your snack game with these irresistible Eggplant Aubergine French Fries! This crispy, golden recipe is a unique twist on classic fries, using tender eggplant slices coated in a flavorful blend of breadcrumbs, Parmesan cheese, garlic powder, and paprika. Whether baked to crunchy perfection or pan-fried for extra crispiness, these fries deliver on texture and taste while remaining lighter and more nutritious than traditional potato fries. Perfect for dipping into marinara sauce, ranch, or aioli, this easy-to-prepare recipe is ready in just 40 minutes and makes for an ideal appetizer, side dish, or snack. Impress your family and friends with this creative and wholesome take on fries!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.5 cups Breadcrumbs (panko preferred)
- 2 Eggs
- 0.25 cup Milk
- 2 tablespoons (if frying) Olive oil or cooking spray
- 0.5 cup (grated) Parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C) if baking, or heat 2 tablespoons of olive oil in a large skillet if frying.
Slice the eggplants into long, thin strips resembling classic French fries, about 1/2 inch thick.
Lay the eggplant strips on a paper towel or clean kitchen towel and sprinkle them lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat them dry.
Set up a dredging station with three bowls: one with flour, salt, black pepper, garlic powder, and paprika; one with whisked eggs and milk; and one with breadcrumbs and optional Parmesan cheese for extra flavor.
Dip each eggplant strip first into the seasoned flour, then into the egg mixture, and finally into the breadcrumbs, ensuring an even coating at each step. Place coated strips onto a baking sheet lined with parchment paper if baking or onto a plate if frying.
If baking, lightly spray the breaded eggplant strips with cooking spray to help them crisp up. Bake for 20 minutes until golden brown, flipping them halfway through cooking.
If frying, carefully place the breaded eggplant strips into the hot oil in small batches. Cook for 2-3 minutes per side or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain any excess oil.
Serve hot with your favorite dipping sauces like marinara, ranch, or aioli. Enjoy your crispy and delicious eggplant fries!
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 3880 mg | 169% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 29.5 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 924 mg | 71% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1988 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
