Eggplant Parmesan Fries
If you love traditional eggplant parm, these crispy fries are for you! These gluten-free, oven baked fries are the perfect appetizer to serve alongside garlic aioli.
It’s Fry TimeNowadays, is there anything we can’t make into a fry? From sweet potato fries to parsnip fries, pretty much any vegetable can transform into a crispy fry. And honestly, I’m here for it. Who doesn’t love enjoying their veggies in fry form?
These crunchy, gluten-free eggplant parmesan fries come together in less than 30 minutes. They’re packed with flavor and great with homemade garlic aioli sauce.
Eggplant Parmesan in Fry Form
Eggplant Parmesan is a classic for a good reason. This Italian dish is made with sliced eggplants coated in flour and breadcrumbs, then baked in layers of marinara sauce and parmesan cheese. It’s the perfect vegetarian option to chicken parmesan and can be found at most authentic Italian restaurants!
Like the traditional Eggplant Parmesan, these fries are crunchy, cheesy and oven-baked. Unlike the traditional dish, these fries stay perfectly crisp and are sans marinara sauce. If you love marinara sauce, feel free to use that as your dipping sauce!
Fire Up the Oven
Start by preheating the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Then, cut one eggplant into fry form- you can leave the skin on or peel it. Make sure they are ½” thick and 3” long! No one like a flimsy fry. Next, toss the sliced eggplant with one tablespoon of olive oil and set to the side.
Add 1/3 cup of all-purpose gluten-free flour to a bowl with two tablespoons of nutritional yeast. In another bowl, whisk together two egg whites. Finally, add 1/2 cup gluten-free breadcrumbs, 1/3 cup grated parmesan, one tablespoon of oregano, two teaspoons of dried basil, and a pinch of salt & pepper to the last bowl. Grab an oiled eggplant slice and dredge it in the flour mixture. Then, place the eggplant slice in the egg wash. Move it around a bit to make sure it’s entirely covered. Last but not least, dredge the eggplant in the breadcrumb mixture. Place it on the prepared baking sheet and repeat with the rest of the eggplant slices.
Once all of the eggplant slices have been through the dredging process, bake in the oven for 15-17 minutes. To ensure the eggplant fry cooks evenly, use a spatula to flip halfway. Once cooked, allow the eggplant parmesan fry to cool for 5 minutes before serving.
The Garlic Aioli
You can’t have fries without a good dipping sauce! This garlic aioli is so easy to make and pairs beautifully with these crunchy eggplant parmesan fries! Here’s what you’ll need:
- 3 cloves of garlic, minced
- 1 cup mayonnaise
- ⅓ cup lemon juice
- ¼ cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Then, add all the ingredients to a food processor or blender. Pulse until smooth, scraping down with a spatula as needed. Once smooth, add the aioli to a bowl. Dip & enjoy!
Eggplant Parmesan Fries
- 1 eggplant, cut into fries (½” thick and 3” long)
- 1 tablespoon of olive oil
- ⅓ cup all-purpose gluten-free flour
- 2 tablespoons nutritional yeast
- 2 egg whites, whisked
- ½ cup gluten-free breadcrumbs
- ⅓ cup parmesan cheese, freshly grated
- 1 tablespoon oregano
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper
- Cut the eggplants into fries, then toss with olive oil
- Combine the flour and nutritional yeast in a shallow bowl
- Dredge the eggplant slices in the flour mixture
- Whisk together the eggs and dredge the floured eggplant fries in the egg wash
- Finally, combine the breadcrumbs, parmesan cheese, oregano, dried basil, salt and pepper in a shallow bowl
- Dredge the eggplant in the breadcrumb mixture and place on the baking sheet
- Repeat with the rest of the eggplant slices
- Bake for 15 minutes, flipping halfway to ensure the fries cook evenly
- Allow to cool for 10 minutes
- If you have leftovers, pop them back in the oven or air fry for five minutes at 375 to warm up