If you love eggplant parmesan, these crispy fries are for you! These gluten-free, baked Eggplant Parmesan fries are perfect with a side of garlic aioli or marinara sauce.
Jump to RecipeIt's Fry Time!
Nowadays, is there anything we can't make into a fry? From sweet potato fries to parsnip fries, pretty much any vegetable can transform into a crispy snack. And honestly, I'm here for it. Who doesn't love enjoying their veggies in fry form? You get all of the flavor of roasted vegetables in a bite size version!
These crunchy, gluten-free eggplant parmesan fries are my new favorite way to enjoy fresh eggplant, and might just be my favorite fry recipe! They come together in just one hour and are packed with flavor. All of the traditional flavors that you love in eggplant parm are baked into these fries. Not to mention, they pair beautifully with a homemade garlic aioli. If you are a sauce person, then you will absolutely love this appetizer! It pairs great with garlic aioli, marinara sauce, and even pesto!
These Eggplant Parmesan Fries are the perfect appetizer to make for a gathering, Super Bowl party, or when you're just looking to mix things up. This recipe yields about two dozen fries; which, means these fries will feed plenty! Easy finger foods are always a crowd favorite. This appetizer will be the first one to go, especially you serve it with my incredible garlic aioli sauce! Let's jump into the dish!
What is Eggplant Parmesan?
A traditional eggplant parmesan dish is really just a vegetable casserole. It derives from Italy and is a well cherished dish. For starters, eggplant parm utilizes round slices of eggplant rather than long (fry) slices, like this recipe. Furthermore, the casserole itself is quite simple to assemble. It consists of sliced eggplants coated in flour and breadcrumbs, then baked in layers of marinara sauce and parmesan cheese. It's the perfect vegetarian option to chicken parmesan and can be found at most authentic Italian restaurants!
Similar to this fry recipe, the veggie in eggplant parmesan is also sliced up, dredged, and coated in breadcrumbs before being fried or baked. Unlike these Eggplant Parmesan Fries, traditional Eggplant Parmesan is prepared in a baking dish, much like a lasagna. You layer your fried eggplant, marinara sauce, and cheese until you reach the top. The end result is a perfectly cooked eggplant in layers of marinara and cheese. Moreover, because of this layering process, the eggplant doesn't maintain a crisp, crunchy texture and is very soft.
Eggplant is a great alternative for other meats, like chicken. This is thanks to the eggplant's fantastic consistency that is reminiscent of meat. Its flesh is considered spongey, and even "meat-like". This is just one of the many reasons that eggplant is used as a vegetarian option in its counterpart, chicken parmesan. As well, the eggplant is able to absorb those delicious flavors!
Eggplant Parmesan in Fry Form
As we've discussed, Eggplant Parmesan is a classic for a good reason. To start, it is easy to recreate as it utilizes simple ingredients including; eggplant, tomato sauce, parmesan cheese and breadcrumbs. We'll be upholding the same simple ingredients in this recipe. These gluten-free Eggplant Parmesan Fries are nearly identical in taste to the eggplant parmesan, but are drastically different in texture. These fries are able to maintain that crispiness that the layered casserole just can't compete with.
Like the traditional Eggplant Parmesan, these fries are crunchy, cheesy and oven-baked. Unlike the traditional dish, these fries stay perfectly crisp and are sans marinara sauce. However, if you love marinara sauce, feel free to use that as your dipping sauce! Furthermore, you can really add as many different sides of sauces as you wish. This really makes the experience more customizable compared to the traditional dish.
So, if you are looking for classic flavors with a new twist, I highly recommend these fries! This recipe is gluten-free, vegetarian, and packed with flavor. No fryer or air-fryer necessary! All you need is an oven, your list of ingredients, and an oven. You'll be shocked by just how quickly this recipe comes together and how much flavor is able to develop in a short amount of time.
Prepping Our Eggplant
As the eggplant is the star of our recipe, we'll begin by prepping it. Start by preheating the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Then, cut two medium-sized eggplants into fry form. You can leave the skin on or peel it. Leaving the skin on will not affect the overall result, and the choice is mostly based on if you like the texture of the skin. Make sure they are ½ thick and 3 in long! No one likes a flimsy fry.
Next, spread them on parchment paper and sprinkle salt over all slices of eggplant. This is important as the salt will help release any excess water. The last thing we want is a soggy fry. Releasing any excess water from the eggplants will allow the fries to really crisp up; which, is exactly what we are looking for. After salting your eggplant fries, make sure to allow them to sit there for 15 minutes. Once done, dab gently with a paper towel to further absorb and excess moisture. We really want our eggplant to be as dry as possible so we get the crunchy texture.
Then, transfer your eggplant slices to a large bowl. Drizzle in some olive oil and toss to incorporate. The olive oil is a key ingredient in preparing our eggplant slices for the next step. The olive oil coats the slices; which, will help us better dredge the eggplant and ensure the flour sticks to the flesh. With our eggplant fully prepped, we are ready to move onto the next steps.
Flour, Eggs, Breadcrumbs and Parmesan Cheese
In these next steps, we will prepare to dredge our eggplants. This process will be in three parts: flour, eggs, and breadcrumbs combined with parmesan cheese. The first part will use flour combined with nutritional yeast to coat the eggplants. Here, we'll use one cup of all-purpose gluten-free flour as the base for this step. The nutritional yeast will assist in enhancing the "cheesy" flavor of the Eggplant Parmesan Fries. Give the flour and nutritional yeast a stir in a shallow bowl to mix, then set to the side.
Next up is the eggs. This part is very easy as we'll just be whisking three eggs together. I use three large eggs for this step, but you may need to use up to six eggs depending on the size of your eggplants. It helps to have some handy in case you do need extra. This step of the dredging process will cover the flour-coated eggplant in an egg wash. This allows the breadcrumbs and parmesan cheese to stick to the eggplant slices. So, whisk to combine the eggs in a bowl before setting next to the first bowl of flour.
Finally we get to mix our breadcrumbs. The coating is a very important part as it will give our Eggplant Parmesan fries that added crunch and flavor. In a shallow bowl, combine the breadcrumbs, freshly grated parmesan cheese and Italian seasoning. Make sure this mixture is also thoroughly mixed as we want even coatings on each fry. Place that last bowl of our breadcrumbs mix next to the whisked eggs. The order should go like this: flour, egg mixture and breadcrumb mixture. All bowls should be side by side. This will set us up for success when dredging each fry.
Homemade Italian Seasoning
You may have noticed above that we combine the breadcrumbs and parmesan cheese with Italian seasoning. But what is it exactly? This kitchen staple is traditionally made up of a blend of dried basil, dried oregano, dried thyme, dried rosemary, and dried marjoram. There are many different variations though. Some have red pepper flakes, dried sage, fennel seeds, and garlic powder. They typically all use dried basil, dried oregano, and dried rosemary though.
For this recipe, I use a combination of Italian seasoning with red pepper flakes. I find that just a pinch of red pepper flakes really helps to round out the blend of spices. If you're interested in making you're own Italian seasoning for this recipe, here's what I would use:
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Together, this blend of ingredients will create a flavorful and robust Italian seasoning! This spice is a must for this recipe, but you can also use homemade Italian seasoning in salad dressings, pastas, sauces, and even on meats!
What is Dredging?
Dredging is a cooking technique used when coating a food in something dry, then wet and then dry again before cooking, or in this case baking. It is a quick and easy process that yields a fantastic outcome. This technique is most commonly used with fried foods! It creates a perfect crust on the main subjects. Dredging is used for recipes like fried chicken, chicken wings, or vegetable fries.
What are the benefits of dredging our eggplant? The primary benefit of dredging is that it will seal in any leftover moisture in our eggplants, so they won't completely dry out and become a tough consistency. It will also help prevent our fries from sticking to our parchment paper on the baking sheet. Essentially, dredging creates the perfect crunchy exterior for these Eggplant Parmesan Fries without drying them out. Lastly, the coating will provide layers of flavor!
The Step-by-Step Dredging Process
Before we get to the dredging process, it's first important to note the importance of going slow. This recipe requires that each slice of eggplant id dredged individually That means each slice will be coated in flour, egg wash, then breadcrumbs before you can move on to the next slice. Batch dredging will result in uneven layers of coating making a very inconsistent result. While this sounds tedious, it really doesn't take that long and the outcome is so worth the work! So, with all being said, let's get to dredging!
First, dredge the eggplant slice in the flour mixture. I like to use a fork to roll the eggplant slice in the mixture. Make sure it is evenly coated before transferring it to the bowl of whisked eggs. Again, I use a fork here but you can use your fingers if it's easier. Once coated in the eggs, transfer the eggplant fry very carefully to the shallow bowl of the breadcrumb mixture. Again, make sure the fry is evenly coated. Then place on the prepared baking sheet. Then, you can start with the next slice of eggplant and repeat this process until each slice is thoroughly dredged and placed on the baking sheet.
Once all of the eggplant slices are dredged and ready to go, the oven should be properly preheated. Place the baking sheet on the center rack to bake for thirty minutes. To ensure the eggplant fry cooks evenly, use a spatula to flip halfway. This will result in perfectly crispy fries! Once cooked, allow the Eggplant Parmesan fries to cool for 10 minutes before serving. Then, all that's left to do is pair them with your favorite dipping sauce and enjoy!
Serving and Storing
These Eggplant Parmesan Fries are best enjoyed fresh out of the oven. As I mentioned before though, this recipe yields two dozen fries, so there's bound to be leftovers. Be sure to store the fries in an air-tight container in the refrigerator. These fries are good for four to five days, but should be tossed after that. To reheat any leftover fries, I would recommend air-frying them or warming them up in the oven. This will ensure that the crisp exterior maintains its consistency. If you're in a rush, you can warm them up in the microwave but you won't have that same crunch to the fries that makes them so delicious.
What to Pair With These Fries
If you're looking for other appetizers to serve alongside these fries for the perfect spread, I have just the recipes! First up is another eggplant favorite, my Creamy Whipped Eggplant Dip. This vegetarian recipe has an irresistible, silky texture and tastes amazing with pita bread! Searching for another crunchy, baked vegetable? If so, these Cauliflower Poppers are for you! They're tossed in a honey and garlic sauce that yields a flavor profile bursting with flavor.
Finally, if you're looking for the perfect sauce to pair with these Eggplant Parmesan Fries, I recommend my homemade garlic aioli or a classic marinara sauce. If you're a fan of traditional eggplant parm, then marinara sauce is for you. This sauce completes the flavor profile of eggplant parmesan. However, if you're looking for a sauce with a more vibrant flavor, then the garlic aioli is for you. You can find the recipe for my garlic aioli below!
The Garlic Aioli
You can't have fries without a good dipping sauce! This garlic aioli is so easy to make and pairs beautifully with these crunchy eggplant parmesan fries! Here's what you'll need:
- 3 cloves of garlic, minced
- 1 cup mayonnaise
- ¼ cup lemon juice
- ¼ cup Greek yogurt
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon pepper
Start by adding the minced garlic, lemon juice, mayonnaise and plain greek yogurt to a bowl. Stir to combine, then add the garlic powder, pepper, salt and olive oil. Blend for one minute until creamy! Once smooth, the aioli is ready to be enjoyed! This aioli pairs well with a plethora of dishes, from my brisket sliders to grilled artichokes!
Crispy Eggplant Parmesan Fries
Course: AppetizersDifficulty: Easy24
Fries30
minutes30
minutesThese crispy, gluten-free Eggplant Parmesan Fries are sure to be the best appetizer around!
Ingredients
2 medium eggplants, cut into fries (½ thick and 3in long)
2 teaspoons salt
2 tablespoons olive oil
1 cup all-purpose gluten-free flour
½ cup nutritional yeast
3 large room temperature eggs
1 ¼ cup gluten-free breadcrumbs
1 cup parmesan cheese, freshly grated
3 tablespoons Italian seasoning
1 teaspoon red pepper flakes
¼ cup freshly minced parsley, for serving
Aioli, for serving
Marinara, for serving
Lemon wedges, for serving
Directions
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Cut the eggplants into fries, then spread them on the parchment paper and sprinkle salt over the eggplant. Allow to sit for 15 minutes, then dab gently with a paper towel to absorb excess moisture.
- Add the eggplant slices to a large bowl and drizzle in the olive oil before tossing to incorporate.
- Combine the flour and nutritional yeast in a shallow bowl. Then set to the side.
- Whisk the eggs together in a bowl, then place the bowl next to the flour mixture.
- Finally, combine the breadcrumbs, parmesan cheese, Italian seasoning, and red pepper flakes in a shallow bowl before setting next to the whisked eggs.
- Dredge one eggplant slice at a time in the flour mixture before transferring to the whisked eggs and covering to coat the whole slice.
- Carefully place the slice in the shallow bowl and dredge in the breadcrumb mixture and place on the prepared baking sheet.
- Repeat this process with the rest of the eggplant slices. Once all the eggplant slices are fully dredged, place the center rack of the oven.
- Bake for 30 minutes. At the halfway point, use a spatula to carefully flip each fry to ensure they cook evenly.
- Allow to cool for 10 minutes before serving with your favorite sauce!
Recipe Video
Notes
- If you have leftovers, pop them back in the oven or air fry for five minutes at 375 to warm up
[…] Eggplant Parmesan Fries: If you love traditional eggplant parm, these crispy fries are for you! These gluten-free, oven baked fries are the perfect appetizer to serve alongside garlic aioli. This also makes for a fun side to the carbonara! […]