Lexi of Lexi's Clean Kitchen with another favorite side dish.

These oven-baked eggplant fries are made without breadcrumbs.

If you want to make them with your favorite breadcrumbs or breadcrumb recipe, skip to the prep and baking instructions!

These are paleo, low-carb, and keto. They are the perfect side dish for any meal. If you love eggplant recipes like we do, these easy eggplant fries are for you.

Oven-Baked Eggplant Fries

The local farm had a barrel of their delicious (and just about out-of-season) eggplants last week. This got me to thinking that I haven’t had eggplant in months! My Oven-Baked Zucchini Fries were such a hit that I had to go ahead and make some eggplant fries in the same style. The eggplant takes on the gluten-free breading nicely, making for a crispy exterior and a creamy interior. These fries are such a healthy alternative and to quote my trusty taste tester Mike, “mmm, these taste just like fries!” They were literally gone before I turned around.

Tips for Making Oven-Baked Eggplant Fries

This recipe is quite easy, but to ensure your best fries follow these tips:

– Cut even pieces of eggplant so they all cook at the same time.

– Peeling the eggplant is optional!

– Bread the eggplant well, and don’t wait too long between breading and baking.

– Make sure to pre-heat the oven.

– Leave space in between the eggplant fries on the sheet pan to ensure proper crispness.

Are Eggplant Fries Healthier than French Fries?

A big yes to this! These low-carb eggplant fries are “breaded” with gluten-free almond flour which is packed with protein. Plus, they’re eggplants which means you are eating veggies! And they’re delicious! Eggplant has a way of taking on any flavor it’s baked with, so we made sure to pack in the flavor in the breadcrumbs.

OVEN-BAKED EGGPLANT FRIES

These oven-baked eggplant fries are made without breadcrumbs. They are paleo, low-carb, and keto. They are the perfect side dish for any meal. If you love eggplant recipes like we do, these easy eggplant fries are for you.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2-4 1x

INGREDIENTS

1 large eggplant, peeled and cut into matchsticks

1/4 cup organic cornmeal

1/4 cups almond flour

3 tablespoon grated parmesan (optional)

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon fine sea salt

Pinch red pepper flakes, more to taste

2 eggs

INSTRUCTIONS

Preheat oven to 425ºF and adjust rack to the middle position.

Line a rimmed baking sheet with parchment paper and grease lightly.

In a large shallow whisk together cornmeal, almond flour, parmesan, italian herbs, garlic powder, salt and pepper flakes.

In a separate shallow bowl crack the eggs and whisk together.

Dip eggplant strips into egg, then dredge in ‘breadcrumb’ mix.

Line eggplant on the baking sheet with space in between each one.

Bake 12-15 minutes, flip, and make for another 12-15 minutes until golden brown and crispy. Sprinkle with some extra sea salt once out of the oven.

Serve warm with marinara sauce.

NOTES

To get it extra crispy, you can broil for a few minutes at the end.