Crispy Baked Eggplant Fries

Crispy Baked Eggplant Fries are a favorite in our house! They’re crispy on the outside and creamy on the inside. I like to serve them with a side of tomato sauce for dipping. Most eggplant fries are made in a deep fryer. They are without a doubt delicious, but the eggplant acts like a sponge and soaks up a lot of oil. By baking them on a high temperature, they get nice and crispy without the mess of frying. They are just as tasty, but a much healthier alternative to the original dish.

Eggplants come in many different Varieties

We use the Italian or Mediterranean type of eggplant that you are most likely to see in the grocery store. There are many varieties of eggplant. Some examples are graffiti eggplant, Chinese or Japanese and even a variety that is pure white. They may look different, but all of these varieties will work just fine.

Most American’s think of eggplant as an ingredient in some of their favorite Italian dishes. Italian’s really do love eggplant, but it can actually be found in many parts of the world. It is a member of the Solanaceae or nightshade family, which includes tomatoes, potatoes, and peppers. Eggplant originated in India where it continues to grow wild. The Persians transported eggplants to Africa, while Arabs introduced them to Europe. The Spaniards came to love eggplant next and the rest of Europe caught on.

Crispy Baked Eggplant Fries are a Delicious way to Eat your Veggies!

Next time you are hosting a group of friends, make a batch. We like to serve them with Milwaukee Style Sausage Pizza. It reminds Joe of being in his favorite pizza joint in Milwaukee, Balistreri’s Pizza on 68th and Wells. Whether you are recreating a fond food memory or just looking for a great side dish, Crispy Baked Eggplant Fries is the way to go!

Crispy Baked Eggplant Fries

5 from 8 votes
Recipe by Joe Sanfelippo Course: SidesCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • 1 medium 1 eggplant

  • 1 cup 1 flour

  • 2 2 large eggs

  • 1/4 cup 1/4 milk

  • 1 1/2 cups 1 1/2 breadcrumbs

  • 1 cup 1 Pecorino Romano cheese, grated

  • 2 tsp 2 garlic salt

  • 1/2 cup 1/2 olive oil

  • 1 cup 1 tomato sauce, for dipping (optional)


  • Preheat the oven to 500F.
  • Cut eggplant into 1″ x 4″ long pieces.
  • Create a breading station. Place the flour in one bowl. Whisk together the eggs and milk in another bowl. Lastly, combine the breadcrumbs, cheese and garlic salt in another bowl.
  • Evenly spread 1/4 cup olive oil on an aluminum foil covered baking sheet (much easier cleanup).
  • Dredge the eggplant pieces in flour (knocking off any excess). Next dip them in the egg mixture. Lastly, coat with the breadcrumb mixture, being sure to coat evenly. Then place on the baking sheet.
  • Drizzle the remaining 1/4 cup olive oil over the breaded eggplant pieces.
  • Place on the middle rack of the preheated oven. Bake for 15-20 minutes until golden brown. Serve with a side of your favorite tomato sauce for dipping.

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