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! ┬áThese 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!

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10 Responses so far.

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

    Response from Cara @ TheVeganBarbie
    reply
    • I can’t wait to hear how they turn out! xo

      Response from Catherine
      reply
  2. 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?

    Response from Jojo @ RunFastEatLots
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    • I couldn’t decide if Chia Gel would work or not, but I’m sure vegan egg replacer would!

      Response from Catherine
      reply
  3. 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!

    Response from Rebecca Wright
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    • Ohhhh that sounds divine! I loveee parm!

      Response from Catherine
      reply
  4. Looking forward to trying these eggplant fries tonight and featuring them on my blog. http://www.evolvewithmary.blogspot.com Thanks for sharing!

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

      Response from Catherine
      reply
  5. 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?

    Response from Serenity
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  6. 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

    Response from Alyssa (Everyday Maven)
    reply