This recipe for crispy Eggplant Fries is inspired by the greatest culinary technique I learned in my numerous hours spent watching Food Network’s Chopped: If an ingredient looks suspicious, fry it.
The majority of my Food Network watching takes place on the elliptical at the gym, which—judging by his puzzled expression—the dude on the elliptical beside me finds strange. Of course, he’s also the only man at the gym on an elliptical, so I think we should each refrain from judgment.
As the primary meal planner and wife of a vegetable skeptic, I feel a sense of duty to sneak vegetables into my husband, Ben’s, diet. Ben regards most greens with the same attitude a person might display prior to swallowing a tablespoon of nasty medicine. Despite his lack of veggie enthusiasm, he devoured Eggplant Fries in less than 30 seconds and returned promptly for seconds. Veggie dreams do come true!
The secret to these baked Eggplant Fries is their cornmeal Parmesan crust. Flavored with garlic and spices, this crust bakes into a crunchy coating that makes the fries positively irresistible. No need for the oily mess, slippery grease spots, and residual guilt that comes along with traditional frying. When roasted at a high temperature, these baked Eggplant Fries are every bit as crispy as their deep fried cousins.
No fry is complete without its dipping sauce. As I shared in my post for Avocado Feta Dip, I take my sauces very seriously; I can’t imagine a more complimentary condiment for our Eggplant Fries than Creamy Basil Dip. A bright, healthy blend of Greek yogurt and fresh basil, you can whip Creamy Basil Dip together in 30 seconds.
Oven baked Eggplant Fries with Creamy Basil Dip take veggies from “chore” to “more”! Enjoy every crunchy, Parmesan-crusted bite.
Drooling over Erin’s Eggplant fries and creamy dip? We think you might feel the same about Emily’s Feta Cheese Dip Recipe.
Eggplant Fries Recipe
- 1 Eggplant about one pound
- 0.5 All-Purpose Flour
- 0.5 Yellow Whole Grain Corn Meal fine or medium grind
- 0.25 Whole Wheat Flour
- 3 Grated Parmesan Cheese
- 1 Kosher Salt
- 0.5 Black Pepper
- 0.5 Onion Powder
- 0.125 Ground Cayenne Pepper
- 2 Egg large
- 0.5 Plain Greek Non Fat Yogurt
- 2 Fresh Basil Leaves chopped
- 0.5 Garlic minced
- 0.25 Black Pepper
- 0.25 Kosher Salt
- Place rack in upper and lower thirds of oven. Preheat the oven to 425°F. Coat two baking sheets with foil, then lay a wire baking rack on top of each and coat lightly with cooking spray. (This method keeps the fries elevated and ensure they bake to a crispy texture).
- Slice the eggplant into 1/2-inch thick rounds, then cut each round into 1/2-inch thick spears. Set aside.
- Place the all-purpose flour into a shallow bowl. Beat the eggs in another shallow bowl. In a large plastic bag, combine the cornmeal, whole wheat flour, Parmesan, salt, pepper, onion powder, and cayenne.
- Roll the eggplant spears in the all-purpose flour, dip them into the eggs, then place them into the plastic bag with the cornmeal mixture. Seal tightly, then shake the bag to coat the eggplant. Lay each spear side by side on the prepared baking sheet so that they are close but not touching.
- Bake fries until golden brown and crispy, about 15 minutes, rotating the racks half way through.
- While the fries are baking, prepare the dip. In a small bowl, combine Greek yogurt, basil, garlic, pepper, and salt.
- Serve the fries with the dipping sauce while the fries are still hot.