Crispy Eggplant Fries

5 from 9 votes

Eggplant "french fries" seasoned and fried to a crispy golden brown. Great alternative to potato french fries.

Prep Time10

Cook Time15

Resting time15

Total Time40

Course: Appetizer, Side Dish

Cuisine: International

Servings: fries

Calories: 45kcal

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 minutes
salt (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 combine
2 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 280-300ºF
1¾ 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 desired
grated Parmesan as garnish (optional)

Combine all ingredients in a small bowl and serve
2 tablespoons Old style whole grain mustard, 1½ tablespoons honey or agave nectar, ⅓ cup plain yogurt, 1 teaspoon white vinegar, salt to taste

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.

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 275º-300ºF before you put a stick in. (Use a meat thermometer to determine the heat of the oil.

Reheating instructions:

Dipping sauce:

Use whole grain mustard