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Crispy Parmesan Baked Eggplant Fries with Garlic Aioli Dip

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These crispy, cheesy baked eggplant fries are a healthier alternative to deep-fried snacks, featuring a golden Parmesan crust and a flavorful garlic aioli dip. Perfect for quick snacking or as a side dish.

Ingredients

Scale
  • 1 medium eggplant, sliced into 1/2-inch thick fries
  • 1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 3/4 cup panko breadcrumbs (plain or seasoned)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 large egg, beaten
  • 2 tablespoons extra virgin olive oil
  • For the garlic aioli dip:
  • 1/2 cup mayonnaise (classic or light)
  • 2 cloves garlic, minced finely
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. Slice the eggplant into fries about 1/2 inch thick, keeping them uniform in size for even cooking.
  3. In a shallow bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well.
  4. Beat the egg in another bowl until smooth.
  5. Dip each eggplant fry first into the beaten egg, letting excess drip off, then roll in the breadcrumb mixture until fully coated. Place on the prepared baking sheet with space between fries.
  6. Drizzle or brush olive oil over the coated fries to help them get crispy and golden.
  7. Bake for 20-25 minutes, flipping halfway through, until fries are deep golden and firm but tender inside.
  8. While fries bake, mix mayonnaise, minced garlic, lemon juice, salt, pepper, and optional smoked paprika in a small bowl. Chill until ready to serve.
  9. Serve hot with garlic aioli on the side for dipping.

Notes

For crispier fries, salt the eggplant slices and let them sit for 15 minutes to draw out moisture, then pat dry before coating. Use panko breadcrumbs for a lighter crunch. Drizzling olive oil before baking is key to achieving a golden crust. Flip fries halfway through baking for even crispness. Garlic powder works better than fresh garlic in the coating to avoid burning. Leftovers reheat best in the oven at 375°F for 8-10 minutes to maintain crispiness.

Nutrition

Keywords: eggplant fries, baked eggplant, Parmesan fries, garlic aioli, healthy snack, vegetarian, gluten-free option

Find it online: https://jollyfork.com/crispy-parmesan-baked-eggplant-fries-recipe-5-easy-steps-for-perfect-garlic-aioli-dip/