Crispy Baked Eggplant Fries that are gluten-free and so easy to make! Chickpea breadcrumbs stuck to soft and tasty eggplant all baked to oven-fried perfection and matched with a delicious marinara dipping sauce!
When I was working in CT, there was this incredible pizza shop that my co-workers and I used to go to during our lunch break. They had the most amazing eggplant fries that we would all get, along with salad to balance out the crispy fried eggplant. Those fries were so good and we got them every single time!
I miss that crew and all the fun we used to have! They made the work not feel like work, and our lunches out were the BEST!
So in honor of the good old days, I am bringing you a healthier, gluten-free version of those eggplant fries. These are much lighter since they are baked with no frying in oil, but still super crispy and delicious.
Although, if you worked out hard all week and feel like indulging in some incredible homemade fried eggplant then check out this recipe from Gonna Want Seconds. It’s delicious!
Now back to my lighter more figure-friendly Easy Baked Eggplant Fries for the times when you need to cut back a little on fried foods but still want all that crunchy goodness.
How To Make Easy Baked Eggplant Fries
- Start by cutting the eggplant, skin-on since that helps the breadcrumbs stick, plus the skin is so good for you! To cut the eggplant into fries, just slice off the ends and rounded edges and save them for roasting. Using a sharp knife, slice the eggplant into even size french fry shapes.
- Dredge the eggplant in some egg and gluten-free breadcrumbs (I used Chickpea breadcrumbs). There are a lot of varieties of gluten-free breadcrumbs at the grocery store or Trader Joes, so you can choose any brand. I did try a few and they all yielded a similar crispy result. You can also use panko breadcrumbs if you prefer not to make these gluten-free.
- Place the breaded eggplant onto a baking sheet, spray with cooking spray and bake in a 425 degree F oven for 25 minutes, turning the fries over halfway through the cooking time.
- When they are done, sprinkle them with a little sea salt to taste and pair them with your favorite marinara sauce.
I mean! Look at that crispy, crunchy eggplant fry. I cannot handle it!
If you like this recipe then you will love my Baked Low Carb Eggplant Parmesan.
- 1 medium eggplant cut into fry shapes
- 2 cups gluten-free breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 large eggs, whisked
- salt and pepper
- Olive oil cooking spray
- 1 cup store-bought marinara sauce for dipping
- Preheat oven to 425 degrees F and spray a baking sheet with cooking spray.
- Place the whisked eggs into a shallow bowl and season them with a little salt and pepper.
- Place the breadcrumbs into another shallow bowl, add the parmesan cheese to the breadcrumbs and toss to combine.
- Dredge each eggplant fry in the egg then the breadcrumbs and place in a single layer onto the baking sheet. Continue until you have dredged all of the eggplant. Make sure to lay the breaded eggplant in a single layer on the baking sheet.
- Spray the eggplant with olive oil cooking spray and bake in the oven for 20-25 minutes, turning the fries over halfway through to get both sides nice and crispy.
- Remove, sprinkle with salt and fresh chives or parsley.
- Plate and serve warm with your favorite marinara.
You can store these in some foil in the fridge for up to 3 days. To reheat, just place them back into a 450 degree F oven on a baking sheet for a few minutes.
Nutrition Information:Yield: 8 Serving Size: 4
Amount Per Serving: Calories: 253 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 53mg Sodium: 541mg Carbohydrates: 35g Fiber: 4g Sugar: 6g Protein: 9g