These Crispy Baked Parmesan Eggplant Fries are going to be the highlight of your week! They’re crunchy on the outside, and perfectly tender on the inside. Any eggplant lovers in the house? This versatile vegetable can be incorporated into stews, dips, soups, stir fry’s, and more. In dishes like lasagna, it makes for a delicious replacement to meat.
Growing up, eggplant was always a staple in my household. My mother would roast it, and then stew with a tomato-based sauce. We would enjoy it with rice and other cooked vegetables. Have any of you had it this way? SO GOOD.
Now, back to this recipe! These Crispy Baked Parmesan Eggplant Fries are a must have for your next get together. They make 4+ servings, and are best enjoyed fresh, so make sure you’re in good company when you make them. Start by preheating the oven to 400F. An easy way to cut your eggplant is to first slice off the ends, then cut it in half length-wise. From there, you will make “french fry” wedges from the eggplant using your knife. Once the eggplant is all cut up, set aside. Next, add the breadcrumbs, parmesan, and cayenne pepper to a bowl. Mix together. In a separate bowl, beat 2 eggs.
Have a baking sheet ready to go, and start by dipping each eggplant wedge into the egg bowl, and then coat uniformly with the bread crumb mixture. Place onto the baking sheet, and repeat for the rest of the eggplant. Once all the eggplant wedges are coated, drizzle olive oil over them and pop into the oven for 25 minutes or until golden and crisp. Enjoy with marinara or your favorite dipping sauce!
As a heads up, eggplant sizes vary so much, and depending on the size of your eggplants, you may have some eggplant leftover once all the eggs and crumbs are used. If that’s the case, throw the remaining eggplant into any stews or soups you make for the week. Also note that the bread crumb mix may clump together towards the end of the eggplant dipping process, where the crumbs are not sticking to the eggplant. If that’s the case, just add a bit more of the crumbs, parmesan, and cayenne, and continue.
Hope you give this one a shot! If you do, let us know how it goes in the comments below.
- 2 small eggplants, cut into 1/2" thick "fries"
- 3/4 cup breadcrumbs
- 2 tablespoons finely grated parmesan cheese
- Dash of cayenne pepper
- 2 eggs
- 1 tablespoon olive oil
- Preheat the oven to 400F
- An easy way to cut your eggplant is to first slice off the ends, then cut it in half length-wise. From there, you will make "french fry" wedges from the eggplant using your knife
- After that's done, add the breadcrumbs, parmesan, and cayenne pepper to a bowl. Mix together
- In a separate bowl, beat 2 eggs
- Have a baking sheet ready to go, and start by dipping each eggplant wedge into the egg bowl, and then coat uniformly with the bread crumb mixture
- Place onto the baking sheet, and repeat for the rest of the eggplant
- Once all the eggplant wedges are coated, drizzle olive oil over them and pop into the oven for 25 minutes or until golden and crisp
- Enjoy with marinara or your favorite dipping sauce!
Taylah Pannett
March 14, 2017 at 10:14 pm (3 years ago)So delicious! I absolutely love that you added Parmesan, it gives such a good combination of textures and flavour! I found swapping normal breadcrumbs for panko bread crumbs really amped up the crunch for me! Can’t wait to see more.
Wendy
March 15, 2017 at 1:31 am (3 years ago)so happy to hear you gave these a try! the parm adds the perfect finish indeed!