Crispy Eggplant Fries
Crispy eggplant fries are quick and easy to make and a great alternative to French fries! Strips of eggplant coated in a seasoned breadcrumbs and fried. Serve with a dipping sauce and you’ve got a quick and easy appetizer or snack!
The French call eggplant “aubergine” and you’ll find it on every menu in France. Granted, they rarely fry it over there, but when you’re in the South, you can fry just about anything!
These crispy eggplant fries make a great appetizer or side dish and they cook pretty quickly. I like to serve these as an appetizer with Veal Scallopini with Piccata Sauce and a salad with homemade Caesar dressing– the combination makes a delicious Italian dinner!
I like to serve fried eggplant with Hot Pastrami sandwiches or as an appetizer with pasta.
Ingredients
- Eggplant – one large or two medium
- Eggs – large
- Breadcrumbs – you can use Panko breadcrums, plain breadcrumbs or Italian seasoned breadcrumbs
- Italian seasonings – dried (omit if you use Italian breadcrumbs)
- Oil – use a high heat oil like vegetable oil or canola oil. Olive oil is not recommended because it isn’t high-heat tolerant
- Salt and pepper
How to make fried eggplant fries
- Use a sharp knife or a vegetable peeler and slice the purple skin off
- Slice it into strips (or rounds) and place it on a paper towel; season generously with salt and let rest for 15 minutes.
- While the eggplant is resting, set up a dredging station: two shallow plates, one with lightly beaten eggs, and the other with panko breadcrumbs and Italian seasonings.
- Pat the eggplant dry with a paper towel, then dredge in egg first then in bread crumb mixture.
- Then dredge them in lightly beaten egg and then in seasoned panko breadcrumbs.
- In a cast iron skillet, heat oil to 315°F – 325°F degrees. Place the panko coated eggplant in a single layer into the hot oil. Allow to cook for 2-3 minutes.
- Repeat process until all the strips are done.
Frying tips
- Use a heat-tolerant oil: canola, vegetable, peanut, grapeseed or walnut. Definitely do not use olive oil or you’ll catch the kitchen on fire.
- Get the oil between 280ºF – 300°F (Use a meat thermometer to determine the heat of the oil.)
Honey Mustard Dipping Sauce
Plain yogurt (doesn’t have to be Greek or French…just plain ole’ plain yogurt), honey, grain mustard, a dash of vinegar and a pinch of salt.
Stir it all together and put it in a pretty ramekin…
Storage
If you bought an eggplant and aren’t quite ready to cook it, store it in a cool dark place; don’t rinse it or put it in the refrigerator and avoid storing near melons, tomatoes, bananas, pears and peaches. These fruits produce ethylene, a natural gas, that is easily absorbed by eggplant and expedite the ripening process.
Store previously fried eggplant fries in an airtight container in the refrigerator for up to 3 days.
If you’re looking for more eggplant recipes, try my Eggplant Parmesan, Ratatouille or Wyatt’s Cafeteria Copycat Eggplant Casserole.
Reheating instructions
For best results, preheat the oven to 375°F; place leftover eggplant fries in a single layer on the baking sheet, uncovered. Place the baking sheet on the middle oven rack and cook for 10-15 minutes
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Updated 2025
♥ If you make this recipe, please leave a comment and rating below! Thank you!
Crispy Eggplant Fries
Ingredients
Fried Eggplant
- 1 large eggplant ,peeled and sliced lengthwise into ¼" inch strips
- 2 whole large eggs lightly beaten
- 2 cups panko crumbs or bread crumbs
- 2 tablespoons Italian seasonings , dried
- 1¾ cup frying oil
- salt (to sprinkle on eggplant before frying)
- grated Parmesan as garnish (optional)
Honey Mustard Sauce
- 2 tablespoons Old style whole grain mustard
- 1½ tablespoons honey or agave nectar
- ⅓ cup plain yogurt
- 1 teaspoon white vinegar
- salt to taste
Instructions
Make the Eggplant Fries
- Using a sharp knife, remove purple skin from eggplant; cut eggplant in half, then slice the halves into small ½" inch strips (or rounds–see Recipe Notes)1 large eggplant
- Place sliced eggplant on paper towels and salt generously; let it sit for 10-15 minutessalt (to sprinkle on eggplant before frying)
- Meanwhile, set up dredging station: using two pie plates, place two lightly beaten eggs in one plate; in the other place the seasoned panko crumbs and italian seasonings ; stir the breadcrumbs and Italian seasonings together to combine2 whole large eggs lightly beaten, 2 cups panko crumbs or bread crumbs, 2 tablespoons Italian seasonings
- Pat eggplant dry and dredge in eggs, then in the breadcrumb mixture
- In a heavy-bottom skillet, add oil and bring heat to medium high; about 280-300ºF1¾ cup frying oil
- Place eggplant fries in the hot oil in a single layer; cook 2-3 minutes or until golden brown; rest on paper towel
- Garnish with grated Parmesan cheese (optional); serve with honey mustard dipping sauce if desiredgrated Parmesan as garnish (optional)
Make the Honey Mustard Dipping Sauce
- Combine all ingredients in a small bowl and serve2 tablespoons Old style whole grain mustard, 1½ tablespoons honey or agave nectar, ⅓ cup plain yogurt, 1 teaspoon white vinegar, salt to taste
Notes
- You’ll get about 24-26 “fries” from one large eggplant; note, the nutritional value in the recipe card is for the entire fried eggplant.
- Use a heat-tolerant oil: canola, vegetable, peanut, grapeseed or walnut. Definitely do not use olive oil or you’ll catch the kitchen on fire.
- Get the oil between 275º-300ºF before you put a stick in. (Use a meat thermometer to determine the heat of the oil.
- Place on baking sheet in 375ºF oven for 10-15 minutes uncovered
Thank you for sharing this recipe!
This is genius. If these were on a restaurant menu I’d go just for the fries!