Description
Crispy and flavorful eggplant fries made in the air fryer with a golden, buttery breadcrumb coating. A lighter alternative to deep-fried versions, perfect as a snack or side dish.
Ingredients
1 large eggplant
1 cup all-purpose flour
2 large eggs
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil, for misting
Instructions
Prep the eggplant: Wash and trim the eggplant. Slice into 1/4-inch thick sticks. Pat dry with paper towels to remove excess moisture
Set up the dredging station: On a plate, place the flour. In a shallow bowl, beat the eggs. In another shallow bowl, mix panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper
Dredge the eggplant: First coat each eggplant stick in flour, shaking off excess. Next, dip into the beaten egg, then press into the panko mixture until fully coated
Air fry the fries: Mist the air fryer basket with olive oil. Arrange the eggplant sticks in a single layer without overlapping. Lightly mist the tops with oil
Air fry at 400°F (200°C) for 10 minutes. Flip the fries, mist again, and continue cooking for another 6-8 minutes or until golden and crisp
Let the fries cool slightly before serving to maximize crispiness
Notes
To maintain crispiness, serve immediately or reheat in the air fryer for a few minutes
For a gluten-free option, use gluten-free flour and breadcrumbs
For a vegan version, replace the eggs with a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use nutritional yeast instead of Parmesan
Fries can be frozen after coating before air frying. When ready to cook, air fry them directly from frozen, adding a few extra minutes to the cooking time
Nutrition
- Serving Size: 6 fries
- Calories: 130
- Sugar: 1g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg