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5 from 1 vote
Crispy Baked Parmesan Eggplant Fries
Servings: 4
  • 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
  1. Preheat the oven to 400F
  2. 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
  3. After that's done, add the breadcrumbs, parmesan, and cayenne pepper to a bowl. Mix together
  4. In a separate bowl, beat 2 eggs
  5. 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
  6. Place onto the baking sheet, and repeat for the rest of the eggplant
  7. 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
  8. Enjoy with marinara or your favorite dipping sauce!