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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.
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.
If you like these baked eggplant fries, try these other healthy fries recipes:
If you like this eggplant recipe, try these other healthy eggplant recipes:
Oven-Baked Eggplant Fries (Low Carb)
- 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
- 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.
I decided to make this with half Panko and half Italian seasoned bread crumbs, parmesan, and extra garlic. We enjoyed them… Hope they reheat well, one eggplant made too much for the two of us!
I made something similar yesterday, but used zucchini. How do I keep the coating from getting wet and clumpy?
These were a hit today for lunch! 🙂 So glad I had the ingredients, which are simple ingredients in a typical gluten free, vegan home 🙂
In love with these! Easily ate an entire eggplant worth in one sitting (twice now)..
These look wonderful, Lexi! I did a fried eggplant recipe recently with almond flour, parmesan and garlic. So good!
Loving these healthy garden harvest friendly fries! Yum!
Oh my, totally up my alley. Love how you used cornmeal. Pinned!