Baked Eggplant Fries

I’ve never been a fan of potato french fries. I’m actually not a fan of potatoes in general, with the exception of the occasional sweet potato. I decided that I wanted to make a healthy french fry alternative with a purpose. No oils, frying, or heavy starchy ingredients here!  These healthy eggplant fries are baked to perfection in a crispy golden flax-almond breading. Now I know what half of you are thinking. “Ewwwww eggplant!” I think a lot of my friends are turned off by the mushy texture of cooked eggplant, but trust me this is totally different! Even if you HATE eggplant, I am almost positive you will love these fries! You have to give them a try, pretty pretty please! Of course if you’re super anti-eggplant, zucchini would be a great alternative as well.

They’re perfectly crispy, delicious, and nutritious!
Made from flaxseed, almond, whole wheat flour, and spices, these oil-free baked fries deliver tons of micronutrients, healthy plant-based fats, and fiber. So good for you, you can eat them alllll without any worry!

Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries

Ingredients:
1 small eggplant
1/4 cup egg whites

Breading:
1 Tbsp ground flaxseed
1 Tbsp almond meal/flour
1 Tbsp whole wheat flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp pepper
pinch of salt

Preheat oven to 400 degrees. Combine all of the breading ingredients in a bowl and mix together. In a separate bowl, beat 1/4 cup of egg whites and set aside. Cut eggplant into 1/2 inch thick fries (I removed the skin but you don’t have to). Transfer the breading mixture to a plate. Dip each piece of eggplant individually into the egg whites, and then roll in the breading mixture. Place the breaded fries onto a baking sheet lined with parchment paper. Bake for 10 minutes, flip fries, then bake for an additional 10 minutes until golden and crispy.

Excellent when dipped in fresh marinara!

11 Comments on Baked Eggplant Fries

  1. Cara @ TheVeganBarbie
    September 17, 2013 at 7:31 pm (1 year ago)

    I’m going to make this with ener-g egg replacer to make it vegan

    Reply
    • Catherine
      September 18, 2013 at 12:04 pm (1 year ago)

      I can’t wait to hear how they turn out! xo

      Reply
  2. Jojo @ RunFastEatLots
    September 18, 2013 at 4:07 am (1 year ago)

    Ooh I love eggplant! I like how the breading is made with flax and almond. If you want to make it vegan, maybe chia gel (made with ground chia) would work?

    Reply
    • Catherine
      September 18, 2013 at 12:03 pm (1 year ago)

      I couldn’t decide if Chia Gel would work or not, but I’m sure vegan egg replacer would!

      Reply
  3. Rebecca Wright
    September 18, 2013 at 4:34 am (1 year ago)

    Sounds like a neat version of Eggplant parm…you could probably even add a little Parmesan cheese to the breading if you wanted, although it sounds perfect how it is now…cannot wait to try, thanks!

    Reply
    • Catherine
      September 18, 2013 at 12:04 pm (1 year ago)

      Ohhhh that sounds divine! I loveee parm!

      Reply
    • Catherine
      September 18, 2013 at 12:04 pm (1 year ago)

      Thanks Mary! I cannot wait to see what you think! xo

      Reply
  4. Serenity
    September 19, 2013 at 9:49 am (1 year ago)

    There is a restaurant in Seattle that makes eggplant fries and drizzles them with honey. They’re delicious. Maybe honey would taste good with these too?

    Reply
  5. Alyssa (Everyday Maven)
    September 21, 2013 at 11:15 am (1 year ago)

    Love this recipe! I recently had Eggplant Fries at a Middle Eastern restaurant in Seattle and am dying to make a Grain-Free version. YUM

    Reply
  6. Melissa
    November 13, 2014 at 1:38 pm (1 week ago)

    This sounds like a good alternative to french fries. I love french fries so this could be my guilty-pleasure replacement.
    I have been trying to get on the healthier lifestyle bandwagon but my family is so bias and very very Mexican and loves “[their] grandma’s cooking”. And my husband is an oober penny-pincher. And I can tell that my son will soon be on that bandwagon as well. But I need to be the tide of change. My goal is to try one recipe of yours a month. You have so many interesting recipes that could give our family a boost in our rabbit food consumption. The family is more umm…lion food! Your blog is so inspirational that I am determine to try! Thank you.

    Reply

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