Crispy Eggplant Fries

These crispy Eggplant Parm Fries are perfect for parties! Appetizers like this crispy, fried eggplant are always the first to go!

We love eggplant recipes around our house – especially our Dad’s Eggplant Parmesan recipe that’s one of the best Sunday dinners ever. Serve that with a buttery loaf of Garlic Bread and dinner is done!

Crispy Eggplant Fries Recipe

Even people who say they don’t like eggplant still love these Eggplant Fries. What’s not to like? Crispy fried eggplant dipped in marinara sauce, they taste just like eggplant parmesan in bite sized form!

You can pan fry this eggplant recipe like we did here, or you can use your oven or air fryer! All methods come out super crispy and super delicious. Pan frying does add a little more flavor, in my opinion but if you’re looking to save a few calories you can try oven baking or air frying too.

How To Make Eggplant Fries

Start by peeling and slicing a medium eggplant, about one pound. Slice the eggplant into 1/2 inch thick slices, lengthwise and then again into “fry” looking strips. Try not to make a thin, shoestring type french fry because they will fall apart on you.

Just about this size is perfect.

Thicker strips will also work but you will get more of an “eggplant” flavor, which works totally fine for me but our boys prefer these thinner, crispy eggplant fries. Coat the eggplant strips in an egg wash and then dip them into breadcrumbs.

That’s all, it’s a very simple process. Just lightly fry, oven bake or air fry and you’re good to go! We like serving this appetizer with warm marinara sauce for dipping. Just set out a bowl of this fried eggplant and watch it disappear. 

Can You Reheat Fried Eggplant?

Definitely! We made these just last week and had a bunch leftover. Store these eggplant fries in the refrigerator and then heat them up in the oven at 350 degrees for about 10 minutes. They’ll crisp up perfectly again and be ready to serve!

Another question a lot of people ask us is if you have to peel eggplant before frying it. That is totally up to you, we prefer to peel our eggplant because the skin can be tough sometimes. If you have a smaller eggplant the skin is usually thinner and will be more tender, but again, it’s a personal preference.

Can You Make This Recipe With Zucchini Instead Of Eggplant?

Absolutely! We love making zucchini fries too. Just follow this same recipe and swap out the eggplant for zucchini, peeled or unpeeled and you’ll have another amazing appetizer recipe. Marinara sauce is also a great dipping sauce for zucchini fries too!

Looking For More Appetizer Recipes?

• Pepperoni Pizza Arancini
• Fried Artichoke Hearts
• Italian Deli Roll Ups
• Copycat Totino’s Pizza Rolls

Eggplant Parm Fries

★★★★★

5 from 1 review

• Author: Dan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 Servings 1x

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These crispy Eggplant Fries are perfect for appetizers! These “fries” can be made in a skillet with oil, baked or air fried!

Scale 1x2x3x

Ingredients

• 1 medium eggplant (about 1 pound)
• 2 cups panko bread crumbs
• 2 eggs, beaten with a splash if water
• Canola or vegetable oil for cooking
• Shredded parmesan cheese for garnish
• Marinara sauce for dipping

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Instructions

1. Peel and cut the eggplant into 1/2 inch slices lengthwise. Stack the eggplant slices and cut into strips that resemble the size of french fries. You’ll want these a little on the thicker side because they will fall apart if they are sliced too thin.
2. Place the breadcrumbs into a shallow bowl or plate and the egg wash into another shallow bowl or plate. Dip a strip of eggplant into the egg wash, letting the excess drop off and then into the breadcrumbs, pressing to adhere to the eggplant strip. Repeat with the remaining eggplant strips.
3. Add oil to a skillet over medium heat. You’ll want just enough oil to coat the bottom of your skillet in a thin layer. Add the breaded eggplant in a single layer to the skillet, with enough room around them so that they brown properly. Don’t overcrowd the skillet or the eggplant won’t get crispy.
4. Cook the eggplant strips, turning as they cook, for about 5 minutes until all sides are brown. Remove to a paper towel lined plate and season with salt and parmesan cheese. Repeat with the remaining eggplant.
5. Serve the eggplant fries with marinara sauce for dipping.

To Bake:

1. Preheat oven to 425 degrees. Place the breaded eggplant onto a baking sheet sprayed with non-stick cooking spray.
2. Bake at 400 degrees for 12-15 minutes, turning over in between cooking.

To Air Fry:

1. Preheat air fryer to 400 degrees. Spray air fryer base (or racks) with non stick cooking spray. Place the eggplant onto the racks or air fryer base in a single layer.
2. Cook for 7-8 minutes, turning over in between cooking if needed.

Recipe Notes

You can keep the eggplant warm in a 300 degree oven until ready to serve. Any leftover eggplant fries can also be reheated in the oven at 350 degrees for about 5-7 minutes until warmed through and crispy.

Nutrition

• Serving Size: 6

• Category: Appetizers
• Method: Stove Top
• Cuisine: American

Keywords: eggplant, fried eggplant, eggplant recipes, eggplant fries, party food, game day food