These oven baked eggplant fries are made without breadcrumbs. They are paleo, low-carb, and keto. They are the perfect side dish to 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.

If you like these baked eggplant fries, try these other healthy fries recipes:

• Loaded Kimchi Fries
• Baked Sweet Potato Fries with Honey Mustard
• Oven-Baked Zucchini Fries

If you like this eggplant recipe, try these other healthy eggplant recipes:

• Eggplant Lasagna Rollatini
• Loaded Grilled Eggplant with Creamy Herb Sauce
• Eggplant Meatballs

What’s your favorite way to eat eggplant?

Oven-Baked Eggplant Fries

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Total Time 0:00 Serves 2

4.0 rating

1 reviews

Ingredients

• 1 large eggplant, peeled and cut into matchsticks
• 2 eggs
• 1/4 cup organic corn meal
• 1/4 cups almond meal
• 3 tablespoon fresh parmesan (optional)
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 tsp red pepper flakes, more to taste
• 1 teaspoon fine sea salt, more to taste

Directions

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 corn meal, almond meal, Italian seasoning, parmesan, red pepper flakes, garlic powder, salt and pepper.

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.

Recipe Notes

-For extra crisp, broil on high for 3-5 minutes at the end

-I serve my eggplant fries with tomato sauce

Oven-Baked Zucchini Fries

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