Gluten Free Baked Eggplant Fries

Aurelia Brogan
Jun 11, 2020
2 min read

So simple and seriously addictive, eggplant and even non-eggplant lovers will enjoy this delicious baked snack, made with just a few ingredients.

Made with fresh eggplant and Aleias Gluten Free Italian style Bread crumbs–available at Vons or online if you cant find them in your grocery store. If you want to, you could also add grated Parmesan into the breadcrumbs for added flavor, but these were just so tasty as is. Also, you could easily make this same recipe work for eggplant Parmesan by slicing the pieces into rounds instead, and then baking them with the sauce and cheese on top. But for now enjoy this de-constructed easier and fresher bite-sized version of those same delicious eggplant parm flavors.

These are soft inside and crunchy on the outside. Perfect served warm right out of the oven. Great served as a appetizer or snack and delicious dipped in marinara!

Enjoy Al Fresco with a nice glass of red wine!

Print Recipe

Gluten Free Baked Eggplant Fries

Breaded and then baked, these Eggplant Fries are so nice and crunchy and make a delicious appetizer, side dish or snack.

Prep Time20 mins

Cook Time20 mins

Course: Appetizer, Side Dish, Snack

Keyword: Baked Eggplant, Breaded Eggplant, Eggplant, Eggplant “Fries”, Gluten Free, Gluten Free Appetizer, Gluten Free Sides, Gluten Free Snack

Servings: 4

Ingredients

1 1/2 cup Aleias Brand Gluten Free Italian Bread Crumbs
2 egg yolks
2 eggs
2 eggplants
4 tbsp olive oil
Your favorite tomato sauce for dipping.

Instructions

Preheat oven to 375. Prepare 2 baking sheets by layering a sheet of parchment down and first spraying with non stick spray, then brush sheet with a tablespoon of oil.

Break eggs into a container to scramble.

In another container, place the breadcrumbs for dipping.

Prepare eggplants: I cut off the ends, and peel half of the skin off in strips, leaving some skin on and some off. I found that leaving it all on was tough, and off was too soft. Cut eggplant in half horizontally, then vertically, then in strips, then in strips again. You will end up with pieces about 1/2" wide by 2 inches long.

In batches, coat about 5 pieces in the eggs, then shake into the breadcrumbs. Place on prepared baking sheet. Space out at least an inch. Drizzle each baking sheet with remaining olive oil.

Bake for 15 minutes until brown on underside. Flip and cook another 10-15 minutes until golden and crunchy all over.

Serve warm with dipping sauce. I use a jarred tomato sauce, but aoli would be nice too!