Baked Eggplant Fries Recipe

Eggplant is an Overlooked Vegetable That is Low-Calorie and High in Nutritional Value

Photo of Kelly R. Smith   by Kelly R. Smith

Baked eggplant fries
Baked eggplant fries
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You say, “Fries that aren’t potatoes? Blasphemy!” Well, call them whatever you want; baked eggplant fries are good. Unless you’re talking about Eggplant Parmesan, this nightshade vegetable gets comparatively little air-time. But it should. There are many varieties but at the end of the day, it originally came from India and Asia, where it grows wild to this day. Eggplants made their way to Europe with the Islamic empire in the 7th and 8th centuries.

Eggplant Nutrition?

This vegetable really stands out in this department. A 3.5-ounce (100-gram) serving of eggplant has:

  • 25 calories
  • 1 gram of protein
  • 0.2 grams fat
  • 6 grams carbohydrates
  • 3 grams fiber (we all love regularity, right?)

It’s also an excellent source of many vitamins and minerals. It has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes. It’s also rich in acetylcholine, a neurotransmitter that helps lower blood pressure.

Baked Eggplant Fries Ingredient List

  • 1 eggplant
  • 2 cups panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 large eggs, whisked
  • salt and pepper to taste
  • Olive oil cooking spray (or the spray of your choice that you have on hand)
  • Marinara sauce or your choice, for dipping


  • Preheat oven to 425 degrees F.
  • Place the whisked eggs into a shallow bowl and season them with a little salt and pepper. Place the breadcrumbs onto a plate, add the parmesan cheese to the breadcrumbs, toss to combine.
  • Wash and cut off ends of eggplant.
  • Slice down the middle and keep slicing until they are about 1/4″ thick.
  • Line 2 cookie sheets with parchment paper.
  • Coat each slice with the whisked egg, coat it with panko, and arrange them on the cookie sheets. You might have to change out the moist panko for fresh dry. Keep the wet panko!
  • Bake for 20-25 minutes.
  • Remove and enjoy!

Additional Notes

Of course, I had some whisked egg and wet panko left over. So, waste not, want not. I mixed the two, added another egg, some grated cheese, and baked it. Not exactly a souffle, but the next best thing. Just throw in whatever you want. Well, that’s the Baked Eggplant Fries Recipe. Enjoy!

More Recipes to Try (and Some Nutrition Info Thrown In)

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

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