Crispy on the outside, tender on the inside, these gluten-free eggplant fries are an healthier alternative to, well, the alternative.
Eggplant fries make for a great substitute to not only the regular deep-fried white potato version but also the popular sweet potato one. Eggplant is lower in carbs and calories than the sweet potato and is just as delicious, if not more so.
At first I was skeptical of the eggplant being able to hold its own as it tends to retain a lot of moisture, and most of us don’t crave limp, and soggy fries. But luckily these eggplant fries bake to a crispy, golden-brown finish. The trick is in baking them on a wire rack to better allow them to release inherent moisture while they cook.
These eggplant fries are coated with gluten-free flour and breadcrumbs and are lightly flavored with Italian seasoning. They thus pair brilliantly with a homemade or store-bought marinara sauce. They are like an eggplant Parmesan dish, only embodied in gluten-free fries. Dip, repeat, and enjoy!
Eggplant Fries Recipe
- 1 medium eggplant, sliced into ¼-inch thick fries
- ½ cup gluten-free flour
- 2 eggs, lightly beaten
- ¾ cup gluten-free breadcrumbs
- ¼ cup grated Parmesan
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Preheat the oven to 425 degrees Fahrenheit.
In a small bowl, mix together the breadcrumbs, Parmesan, Italian seasoning, salt and pepper. Organize an assembly line of the flour, egg, and breadcrumb mixture, each in its own bowl. Coat each eggplant fry with flour. Next, submerge each fry in the eggs and then finish it off by coating it with the breadcrumb mixture.
Place the eggplant slices on a wire rack on a baking sheet. Pop the baking sheet into the oven and cook for ten minutes, or until the fries are lightly brown and crisp. Serve on a plate aside your favorite marinara sauce as a dip.