Have you ever made Baked Eggplant Fries? This recipe is so good you'll want to double or triple it! Crispy breading coats the eggplant for a nice crunchy exterior. Inside, the eggplant gets melt-in-your-mouth creamy.
We've seasoned these delicious fries with Za'atar. This recipe is going to make your mouth water just thinking about it, and the dish will find its way back to your table over and over again.
Why You'll Love This Recipe
Let's talk fries. Yummy, crunchy, salty, addicting fries. I don't think I've ever met anyone on this planet who doesn't love them. Soooo good... yet not so good for you. And not because they're bad per se (meaning when properly cooked), but how many people actually make french fries at home, from scratch, the "proper" way? Most of the time, we eat them out, where they're drenched in heaven-knows-how-old oil. Still, taste delicious, but it will leave your body wondering what the heck you were thinking.
Not these fries, though.
These baked eggplant fries will make your mind and body super happy. First, because you're sneaking in veggies in your meal. The eggplant becomes nice and creamy soft, similar to the texture of potatoes. Second, you'll get the crunch from the panko, with a touch of saltiness and tang from the za'atar coating. And third, because they're baked, so no greasy mess to deal with. There is a lot to love about this recipe.
Ingredients for this Recipe
- Eggplant. If you are in a summer produce membership, it seems there is always eggplant in the box. Learn to love it!
- Eggs. You may use a vegan egg substitute or plant-based milk
- Panko bread crumbs. Light and flaky crumbs, you can find these regular or gluten-free.
- Za'atar. A Mediterranean spice blend your family will love.
- Salt.
- Non-Stick Spray. This is how you get baked eggplant fries crunchy on the outside without soaking them in hot oil in a deep fryer. You can use any oil spray olive oil, avocado oil, or whatever you have handy.
Homemade Tahini Sauce Ingredients
- Tahini (sesame paste). This comes in a jar and might be found near the peanut butter, near the international foods section, or with the condiments depending on your grocery store.
- Freshly Squeezed Lemon Juice.
- Salt.
- Water.
How to Bake Eggplant Fries
Start by preheating your oven and lining a large baking sheet with parchment paper. Then prepare the eggplant.
Cut the ends of the eggplant off to form a base that will be more stable for slicing. Use a sharp knife and slice the eggplant in half. Turn it, and slice in half again.
Cut long vertical strips from each slice of eggplant, then cut them in half to get a French Fries shape.
Next get out your mixing bowls and prepare them with flour in one, eggs in another, and the panko mixture in a third. Coat each eggplant stick in flour.
Then dip it in egg or plant-based milk, if vegan.
Finish by dipping it in the panko mixture.
Spray each fry with non-stick spray. Bake the tray of breaded eggplant for fifteen minutes, flip the fries and bake them for a final 15 minutes.
Mix and prepare your tahini sauce and serve it with your hot baked fries.
Dips to Serve With Eggplant Fries
You can dip our crunchy baked eggplant fries in your favorite sauce, but we LOVE the tahini here because it just goes perfectly with the za'atar and gives that extra punch of flavor. Whether you serve this dish as an after-school snack, an impressive appetizer, or as the perfect side dish for veggie burgers, make sure to offer at least one dipping sauce!
- Tahini Sauce - One bowl, three ingredients
- Romesco Sauce
- Chimichurri - A Fresh Sauce from Argentina
- How to make Pesto Sauce
- Moroccan Matbucha
How to Make Ahead and Store Eggplant Fries
Prepare your eggplant fries to the point of dipping them in the panko breadcrumb mixture and placing them on a lined baking sheet. Then place the baking sheet in the freezer for two to four hours until the fries are each frozen. Move the individual fries into an airtight container where they can be kept frozen for up to six months.
Expert Tips, Tricks, and Variations
- If you aren't a fan of the za'atar flavor profile, you could use two tablespoons of Italian seasoning, one tablespoon of garlic powder, and three tablespoons of crushed parmesan cheese mixed together in place of the spice for a completely different seasoning. Serve this variation with a yummy marinara sauce or a garlic aioli.
- Make sure to spread your coated eggplant strips in a single layer on the sheet pan with room between, and use two sheet pans if necessary. You don't want to overcrowd the eggplant fries in the oven.
- If you have a convection bake setting or an air fryer setting on your oven, this is a great time to use it! The movement of hot air over the fries will help them get even more crunchy and delicious! If you make small batches, you could even make air fryer eggplant fries and avoid heating your oven but still get that perfect crispy texture.
- Don't put all of the panko breadcrumbs in a bowl at once and start dipping fries. This is a recipe for disaster since the panko mixture will get wet, sticky, and gummy very fast. Instead, use small amounts at a time on a plate and replace them as needed.
FAQ
How do I reheat eggplant fries?
Place the fries in an air fryer basket. Reheat the fries in the air fryer for five minutes and check them. This is the easiest method for crispy fries. If you don't have an air fryer, use your oven. Use convection bake if possible and check the fries at five minutes.
How do I store leftover eggplant fries?
Place the fries in an air-tight container and keep them in the refrigerator for up to five days.
Can I freeze eggplant fries?
Yes. Freeze the fries individually by spreading them out on a lined baking sheet in your freezer. Once they are frozen you can take them off the baking sheet and put them in a container together. Freeze for up to six months and bake from frozen or air fry to reheat them. You can freeze baked or unbaked fries in this manner for use at a later time.
Other Crunchy Appetizer Recipes You'll Love
Our crispy eggplant fries make a beautiful appetizer!
Check out our other eggplant recipes.
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
PrintZa'atar Eggplant Fries with Tahini Sauce
- Total Time: 50 mins
- Yield: 4 dozen 1x
- Diet: Vegetarian
Description
These eggplant fries will make your mind and body happy. First, because you're sneaking in veggies in your meal. The eggplant becomes nice and creamy soft. Second, because you'll get the crunch from the panko, with a touch of saltiness and tang from the za'atar coating. And third, because they're baked, so no greasy mess to deal with.
Ingredients
- 1 large eggplant, unpeeled
- 4 eggs, lightly beaten (See Note 1 for a vegan option)
- ½ cup of all-purpose flour
- 2 cups panko bread crumbs
- 6 tbsp za'atar (see Note 2 for other options)
- 1 tsp salt
- cooking spray
- For the Tahini Sauce:
- ⅔ cup Tahini (sesame paste)
- ⅓ cup fresh squeezed lemon juice
- ½ tsp salt
- ½ cup of water
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper
- Cut the ends of the eggplant creating a base. Stand the eggplant and slice it in half. Slice each half, in half again. Cut long vertical strips of each slice of eggplant and make one horizontal cut in the middle, so they resemble French Fries. Repeat with each slice of eggplant.
- Prepare 1 large bowl, 2 medium-sized bowls, and a small plate. Place flour in the large bowl (season to taste with salt and pepper), place beaten eggs in one of the medium bowls, add Panko, za'atar, and salt in the other medium bowl and add about ¼-1/3 cup of Panko mixture to the small plate.
- Place all the eggplant sticks in the flour bowl and mix until the eggplant is well coated with flour. Dip eggplant sticks one at a time the egg and finally coat with the panko that is on the small plate. Place the coated eggplant fries on the lined baking sheet. As you finish the panko on the small plate add more from the bowl.
- Generously spray each piece with cooking spray
- Bake for 15 minutes. Remove from the oven, turn them over, and spray again with cooking spray. Bake for another 15 minutes
- In the meantime, prepare the tahini sauce: in a small bowl, combine tahini paste, salt, and lemon juice and whisk until it thickens. Add water, 1 tablespoon at a time, and mix until well incorporated and you reach the desired consistency. For a thinner sauce, add more water (note: the sauce will thicken slightly when refrigerated, you can thin it by adding a little water).
- Serve eggplant fries hot and fresh out of the oven with tahini sauce
Notes
- For a vegan option, substitute eggs for a cup of unsweetened non-dairy milk.
- The reason you scoop small amounts of panko mixture at a time is to prevent it from getting too wet and not sticking to the eggplant. Wipe or rinse your hands often while coating the eggplant for best results.
- Use Gluten-Free Panko, if you are gluten-free.
This post was originally published on August 4th, 2015
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: side
- Method: oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 Sticks
- Calories: 177
- Sugar: 3.2 g
- Sodium: 544.5 mg
- Fat: 3.2 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 30.7 g
- Fiber: 4.6 g
- Protein: 7.7 g
- Cholesterol: 62 mg
Did you like this dish?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Yuri Volpin says
Nothing is TOO easy for ME 🙁 but I tried this afternoon your other recipe: "King Oyster Mushroom & Mango Avocado Salsa Cups" for Cindy's Birthday. It's still hidden in the refrigerator until the dinner time. I hope she likes it. I haven't tasted it yet, lol
Vicky & Ruth says
We heard the cups were a great success. And the best part you also washed the dishes! You should cook for Cindy more often, what is the next recipe you are trying?
leah says
on the baked zaatar eggplant for the tahini sauce yu say 1/2 cup water adding it 1 tsp a t did you mean 1 tsp at a time? thanks
leah says
hi sorry now that i read through instructions i see that it is one at a time , however in ingredients it says 1 tsp at a time but in the instructions it says 1 tablespoon at a time so which one is correct
Vicky & Ruth says
Hi Leah,
We add the water one tablespoon at a time. We have corrected the recipe. Thanks for catching the typo
Doug (the kitchen professor) says
Great recipe! We are always looking for more egg plant recipes this time of year. I always seem to plant too many eggplants!
It turned out great and we really enjoyed the Tahini.
Vicky & Ruth says
Thanks Doug!! WE LOVE eggplant, can't have too many recipes! Glad you enjoyed it 🙂
pablo paz says
eggplant -- there is no such thing as too many. you can always give me some.
Sarah Klinkowitz says
These look addictive - can I take an order to go?!
Vicky & Ruth says
They are are! 🙂
Scott says
These eggplant fries had some intense flavor and makes you addicted to eating them. My kids love it as a snack before dinner with ketchup. Thanks for sharing this awesome recipe.
On The Gas says
I’m so excited to make this, it looks delicious and perfect for rainy weather! Do you know how many servings this makes?
Vicky & Ruth says
4-6 people depending on the size of the eggplants.
Tanya says
These look great but is there a substitute for the high carb/high calorie coating? Really need to keep those carbs low
Vicky and Ruth says
Hi Tanya, panko bread crumbs is what gives this recipe its crunch. You can try using crushed nuts instead of panko, if you are only concerned about carbs. Another alternative is coating them in chickpea flour. I you don't want to use any coating simply toss the eggplant in za'atar and bake. We hope that helps. Let us know if you have any other questions.
Emma says
I made these yesterday using a variety of spice mixes and separately, herb mixes and they were lovely and crisp on the outside and so very yummy. We cut them to British thick chip thickness (minimum 1cm by 1cm by length of aubergine) and they were excellent. My OH had asked for them again.
Vicky and Ruth says
Hi Emma, so glad you enjoyed the fries. Keep Cooking!