Ingredients
Scale
- 1 large Globe Eggplant (about 1.5 lbs): Look for an eggplant that is firm to the touch with smooth, shiny, and deeply colored skin. A heavy eggplant for its size indicates it’s fresh and has less-developed seeds.
- 1 ½ teaspoons Kosher Salt: Used for “sweating” the eggplant to draw out excess moisture and bitterness, which is the crucial step for achieving a crispy, not soggy, texture.
- ½ cup All-Purpose Flour: This creates the initial dry layer that helps the egg wash adhere to the eggplant sticks.
- 2 large Eggs: Beaten to create an egg wash, which acts as the “glue” for the panko breadcrumb coating.
- 1 ½ cups Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and flakier than traditional breadcrumbs, resulting in a superiorly airy and crispy crust. This is the key to that satisfying crunch.
- ½ cup Grated Parmesan Cheese: Adds a sharp, salty, and savory umami flavor to the coating. For the best results, use freshly grated Parmesan.
- 1 teaspoon Garlic Powder: Infuses the coating with a gentle, aromatic garlic flavor that complements the eggplant perfectly.
- 1 teaspoon Dried Italian Seasoning (or Oregano): Provides a blend of classic Mediterranean herbs like oregano, basil, and thyme for a well-rounded, savory profile.
- ½ teaspoon Smoked Paprika: Adds a subtle smokiness and a beautiful, warm reddish hue to the finished fries.
- ½ teaspoon Black Pepper: Freshly ground black pepper is recommended for the best flavor.
- Olive Oil Spray or Cooking Spray: Essential for lightly coating the baking sheet and the tops of the fries to promote even browning and crisping without deep frying.
Instructions
- Prepare the Eggplant: Wash and dry the eggplant thoroughly. Trim off the top stem and the bottom end. You can choose to peel the eggplant for a more tender fry, or leave the skin on for extra nutrients and a slightly chewier texture. Slice the eggplant into sticks that are approximately ½-inch thick and 3-4 inches long, similar to the shape of steak fries.
- Sweat the Eggplant (The Most Important Step!): Place the eggplant sticks in a single layer on a wire rack set over a baking sheet or on a layer of paper towels. Sprinkle them evenly with the 1 ½ teaspoons of kosher salt. Let them sit for 30-45 minutes. You will see beads of moisture forming on the surface. This process, known as “sweating” or “de-gorging,” draws out excess water and some of the eggplant’s natural bitterness. This is the single most critical step to prevent soggy fries.
- Preheat and Prepare Pans: While the eggplant is sweating, preheat your oven to 425°F (220°C). Lightly grease two large baking sheets with olive oil spray or line them with parchment paper for easy cleanup. Setting the oven to a high temperature is key for a quick bake that crisps the outside before the inside can get steamy.
- Dry the Eggplant: Once the eggplant has finished sweating, use a clean kitchen towel or paper towels to thoroughly pat each stick dry, removing the salt and the drawn-out moisture.
- Set Up Your Breading Station: You will need three shallow dishes or plates.
Kitchen remodeling
- Dish 1 (Flour): Combine the all-purpose flour with a pinch of salt and pepper.
- Dish 2 (Egg): In the second dish, whisk the two large eggs until they are smooth and uniform.
- Dish 3 (Panko Mixture): In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, smoked paprika, and the ½ teaspoon of black pepper. Mix well until all the seasonings are evenly distributed throughout the breadcrumbs.
- Coat the Eggplant Fries: Working with one eggplant stick at a time, follow this sequence for a perfect coating:
- First, dredge the dry eggplant stick in the flour mixture, shaking off any excess. This dry base is essential for the egg to cling to.
- Next, dip the flour-coated stick into the beaten egg, ensuring it’s fully coated. Let any excess egg drip off.
- Finally, press the egg-coated stick firmly into the panko-Parmesan mixture, turning to coat all sides completely. Gently press the breadcrumbs on to help them adhere.
- Arrange on Baking Sheets: Place the breaded eggplant fries in a single layer on the prepared baking sheets. Be very careful not to overcrowd the pan. Leave at least an inch of space between each fry. Overcrowding will cause the fries to steam instead of bake, leading to a soft, soggy result. Use two baking sheets if necessary to ensure proper spacing.
- Bake to Crispy Perfection: Lightly spray the tops of the breaded eggplant fries with olive oil spray. This helps them achieve a beautiful golden-brown color and extra crispiness. Bake in the preheated 425°F oven for 15 minutes.
- Flip and Finish Baking: After 15 minutes, carefully remove the baking sheets from the oven. Using tongs, flip each eggplant fry over. Return them to the oven and bake for another 10-15 minutes, or until the fries are golden brown, crispy on the outside, and tender on the inside.
- Serve Immediately: For the best possible texture and flavor, serve the crispy baked eggplant fries immediately while they are still hot and crunchy. Garnish with fresh parsley if desired and serve with your favorite dipping sauces.
Nutrition
- Serving Size: one normal portion
- Calories: 245
- Fiber: 6g
- Protein: 11g