Crispy, golden, and totally snack-worthy, these Eggplant Fries are about to change how you feel about eggplant! Seriously, you have to give them a try. They’re coated in a crunchy Parmesan-panko crust, baked (or air-fried!), and served with a smoky chipotle aioli that’s perfect for dipping. For more vegetable fry inspiration, check out my Baked Zucchini Sticks and Crispy Fried Zucchini Sticks, too!
Ingredients & Substitutions
- Eggplant: I used a large, firm eggplant, cut into sticks about 1/2-inch wide. Look for one that’s not too soft or seedy. You can also try zucchini or sweet potato sticks if you want a twist!
- Cornstarch: This helps the coating stick and gives a crisp exterior. You could also use rice flour or all-purpose flour if needed, though cornstarch gives the crispiest finish.
- Eggs: They act as a binder for the panko coating, so I would not make any substitutions here.
- Panko Breadcrumbs: These make the fries extra crunchy. You can use regular breadcrumbs, but the texture will be slightly softer.
- Parmesan Cheese: Adds nutty flavor and helps with browning. Pecorino Romano works too for a sharper taste.
- Spices: Garlic powder, onion powder, paprika, and black pepper give a balanced savory flavor. You can tweak: smoked paprika adds a smoky kick, or add a pinch of cayenne for heat.
- Olive Oil/Avocado Oil Spray: Helps the fries brown in the oven without deep-frying. Any neutral oil spray works.
- Chipotle Aioli: Mayonnaise-based for creaminess; chipotle chili powder adds smoky heat. You can swap regular chili powder if you want it milder, or add extra lime juice for more tang.
FAQs
Can I make eggplant fries ahead of time?
Yes! You can prep the eggplant sticks and coat them in panko ahead of time. Store them in the refrigerator for up to a few hours before baking. Bake just before serving for maximum crispiness.
Can I make them gluten-free?
Absolutely! Use gluten-free panko or breadcrumbs, and double-check the cornstarch is gluten-free (most are). They’ll still come out crispy and golden.
Can I fry these instead of baking?
Yes, shallow or deep frying works, but baking with a wire rack keeps them lighter while still crispy.
How spicy is the Chipotle aioli?
It’s mildly smoky with a little heat from the chipotle powder. I didn’t find it too spicy at all, and I usually can find spice in most things! You can adjust the spice by using less chili powder or swapping for smoked paprika if you want it milder. I also used it on my Chipotle Aioli Hasselback Kielbasa Bites, which you will also want to try!
What else can I dip eggplant fries in?
So many options! These eggplant fries are great with marinara sauce, ranch, garlic aioli, fry sauce, or even a simple lemony yogurt sauce. If you like heat, try them with buffalo sauce or a spicy sriracha mayo (from my Spicy Chicken Sandwich).
Can I use other vegetables?
Sure! Zucchini, sweet potato, or even carrot sticks work. Adjust bake times slightly depending on thickness and water content.
Serving Ideas
- Snack time: Serve hot straight from the oven with chipotle aioli for dipping. Perfect for movie nights or after-school snacks.
- Side dish: Pair with burgers, sandwiches, or grilled meats instead of regular fries for a lighter, veggie-packed twist.
- Party platter: Add to a vegetable tray or appetizer spread; guests will love the crunchy, cheesy coating.
- Salad topper: Chop baked eggplant fries and sprinkle over a simple side salad or grain bowl for extra texture and flavor.
How To Store Eggplant Fries with Chipotle Aioli
Eggplant fries are best enjoyed fresh for maximum crispiness. Store cooled fries in an airtight container:
- Room temperature: Up to 2 hours.
- Refrigerator: Up to 2 days; reheat in a 425°F oven, toaster oven, or air fryer for 5 to 10 minutes to bring back crunch.
- Freezer (uncooked): Freeze raw, coated fries on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
Chipotle Aioli: Store in an airtight container in the refrigerator for up to 5 days. Stir before serving; if it thickens, whisk in a teaspoon of water or lime juice to loosen.
Crispy Eggplant Fries with Chipotle Aioli
Ingredients
Eggplant Fries
- 1 large eggplant, cut into evenly sized sticks, about ½-inch wide and 3 to 4 inches long
- 1 teaspoon kosher salt, for drawing out moisture
- ¼ cup cornstarch
- 2 large eggs, room temperature
- 1 ½ cups (45 g) panko breadcrumbs
- ½ cup (50 g) Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Olive oil or avocado oil spray
Chipotle Aioli
- ¾ cup (170 g) mayonnaise
- 1 teaspoon Chipotle chili powder,
- 1 teaspoon paprika
- 1 teaspoon fresh lime juice
- 1-2 tablespoons water, or enough to reach the desired consistency
Instructions
- Place the eggplant sticks in a colander and sprinkle evenly with kosher salt. Let them sit for 20 to 30 minutes to draw out excess moisture.
- Rinse the eggplant lightly and pat completely dry with paper towels. This step is important; it helps the coating stick and makes the fries crispy instead of soggy.
- Preheat the oven to 425°F.* Line a rimmed baking sheet with a wire rack and lightly grease the rack with cooking spray. Set aside.
- Set out three shallow bowls. Add cornstarch to the first bowl.
- In the second bowl, beat the eggs well.
- In the third bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, and pepper.
- Working one piece at a time, coat the eggplant sticks in cornstarch, shaking off any excess.
- Dip into the beaten eggs, then press into the panko mixture, gently pressing so the coating sticks on all sides.
- Arrange the coated eggplant fries in a single layer on the prepared wire rack and lightly spray the tops with olive oil spray.
- Bake for 22 to 25 minutes, flipping the fries halfway through, until golden brown and crisp.
Chipotle Aioli
- While the fries bake, whisk together mayonnaise, chipotle chili powder, paprika, and lime juice in a small bowl. Add water 1 tablespoon at a time until the aioli reaches your desired consistency, then whisk until smooth.
- Serve the eggplant fries hot with the chipotle aioli on the side. Sprinkle with flaky salt or extra Parmesan cheese, if desired.
Notes
- Preheat air fryer to 390°F.
- Arrange the coated eggplant fries in a single layer in the basket. Work in batches if needed so they don’t touch.
- Lightly spray fries with olive or avocado oil.
- Air fry for 12 to 15 minutes, flipping or shaking halfway through. (Check at 12 minutes; fries should be golden and crispy. Cook a bit longer if needed.)
- Serve hot with chipotle aioli and optional extra Parmesan or flaky salt.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These eggplant fries are so crispy and flavorful! The chipotle aioli really takes them over the top.
Elizabeth
I could get on board with eggplant fries! I want to try them in the air fryer at home.
Stephanie
I loved how crunchy these were without frying. The Parmesan and panko combo is so good.
Bella
Such a fun way to use eggplant! Easy to make and great as a snack or side dish.
