These Air Fryer Eggplant Fries are a crispy, guilt-free twist on classic fries, perfect for a quick snack or side dish.
Packed with fiber and plant-based protein, they’re lightly coated with parmesan and herbs, making them flavorful without excess oil.
Low in saturated fat and easy to prep, they’re ideal for everyday healthy cooking.
Air Fryer Eggplant Fries
Equipment
- 1 Air Fryer
- 2 Shallow dishes (for coating)
- Knife and cutting board
- Tongs or fork
Ingredients
- 1 medium eggplant
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 2 large eggs
- Olive oil spray as needed
Instructions
- Prepare the Eggplant for Frying: Start by washing the eggplant thoroughly under cool running water, then pat it dry with a clean kitchen towel. Slice off the top and bottom ends to create flat surfaces. Cut the eggplant in half lengthwise, then slice each half into four long, even strips. Finally, cut each strip into uniform fry-sized pieces, roughly ¾ inch thick. Keeping the pieces similar in size ensures they cook evenly and achieve maximum crispiness.
- Mix the Crispy Coating: In a shallow mixing dish, combine the panko breadcrumbs, grated parmesan cheese, Italian seasoning, dried basil, and garlic powder. Stir thoroughly until all ingredients are evenly blended. The parmesan adds a savory, nutty flavor while the herbs and garlic powder infuse the coating with aromatic, zesty notes. This mixture will create a golden, crispy exterior once air-fried.
- Beat the Eggs for Coating: In a separate shallow dish, crack the eggs and beat them with a fork or small whisk until the yolks and whites are fully combined. The eggs act as a binding agent, helping the breadcrumb mixture adhere perfectly to the eggplant pieces.
- Coat the Eggplant Fries: Take each eggplant stick and dip it into the beaten eggs, ensuring it is fully coated on all sides. Next, transfer the egg-covered eggplant to the breadcrumb mixture and roll it gently but firmly, pressing lightly so the coating sticks evenly. Repeat this process for all the eggplant pieces, making sure each fry has a generous layer of the herby, cheesy coating.
- Prepare the Air Fryer Basket: Spray the air fryer basket lightly with olive oil to prevent sticking. Arrange the coated eggplant fries in a single layer inside the basket, ensuring they are not touching or overlapping. Overcrowding the basket can result in uneven cooking and prevent the fries from crisping properly. For larger batches, cook in multiple rounds.
- Air Fry the Eggplant Fries: Spray the tops of the coated eggplant fries with a light mist of olive oil. Set the air fryer to 350°F (175°C) and cook for 10 minutes. Halfway through the cooking time, carefully flip each fry using tongs or a fork to ensure even browning on all sides. The fries should emerge golden brown, crispy on the outside, and tender inside.
- Add Finishing Touches: Once cooked, transfer the fries to a serving plate. Optionally, sprinkle extra grated parmesan on top while still hot for added flavor and garnish with fresh herbs like parsley or basil. This final touch enhances both the taste and presentation of your fries.
- Serve and Enjoy: Serve your Air Fryer Eggplant Fries immediately with your favorite dipping sauces, such as marinara, aioli, or a tangy yogurt dip. These fries are best enjoyed fresh and hot from the air fryer, maintaining their crisp texture and vibrant flavor.
- Optional Tips for Meal Prep: If making ahead, allow fries to cool completely before storing in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F for 3–5 minutes to restore crispiness. This method keeps them almost as fresh and crunchy as when first cooked.
Notes
- Always cut eggplant sticks into uniform sizes to ensure even cooking and a consistently crispy texture.
- Avoid overcrowding the air fryer basket; cook in batches if necessary to allow proper air circulation.
- Use fresh parmesan for the coating—it melts better and enhances the flavor compared to pre-grated versions.
- Lightly spraying olive oil helps the fries crisp without adding unnecessary calories or grease.
- Leftover panko breadcrumb mixture can be stored in an airtight container for future use in other recipes.
- For extra flavor, consider adding smoked paprika or a pinch of cayenne to the coating.
- Serve immediately for the best texture, as the fries may lose crispiness if left to sit too long.
Chef’s Secrets for Perfect Fries
Achieving perfectly crispy and flavorful eggplant fries requires attention to detail and a few simple tricks.
First, always select a firm, fresh eggplant with a glossy skin, as overripe eggplant can be watery and soggy.
Pressing the cut pieces lightly between paper towels can help remove excess moisture, ensuring the coating adheres properly.
Using a shallow dish for the breadcrumb mixture allows for even coverage without breaking the fries.
Finally, a light spray of olive oil before air frying ensures golden, crunchy edges without adding heavy fat.
These small steps elevate the texture and flavor, making every bite satisfyingly crisp.
Serving Suggestions for Maximum Enjoyment
Air Fryer Eggplant Fries are versatile and pair beautifully with a variety of dips and meals.
For a classic touch, serve them with marinara or garlic aioli.
For a more indulgent experience, a lemony yogurt dip or spicy sriracha mayo works perfectly.
They can also be served alongside sandwiches, wraps, or grain bowls for added crunch.
Garnish with freshly chopped parsley, basil, or a sprinkle of extra parmesan to make them visually appealing and flavor-packed.
These fries are ideal as a snack, appetizer, or side dish for family dinners and casual gatherings.
Storage Tips for Long-Lasting Freshness
If you have leftovers, allow the fries to cool completely before storing them.
Place them in an airtight container and refrigerate for up to two days.
When ready to enjoy, reheat in the air fryer at 350°F for 3–5 minutes to restore their crispiness.
Avoid microwaving if possible, as it tends to make them soggy.
The breadcrumb mixture can also be stored separately in a dry, airtight container for future use, allowing you to quickly prepare another batch without starting from scratch.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Simply replace the panko breadcrumbs with a gluten-free alternative, such as almond flour, crushed gluten-free crackers, or gluten-free panko.
The fries will still turn out crispy and delicious with a slightly different texture.
2. Do I need to peel the eggplant?
Peeling is optional. The skin adds extra nutrients, fiber, and color.
For a more tender texture, you can peel larger or older eggplants, but smaller, young eggplants typically have soft, edible skins.
3. Can I bake these in the oven instead?
Absolutely. Preheat the oven to 400°F and bake the coated eggplant fries on a lined baking sheet for 20–25 minutes, flipping halfway through.
They may be slightly less crisp than air-fried fries but will still be flavorful.
4. How can I make the fries extra crispy?
Remove excess moisture from the eggplant by patting it dry with paper towels before coating.
Use a light spray of olive oil, avoid overcrowding the air fryer, and flip halfway through cooking to ensure all sides become golden and crisp.
5. Can I meal prep these fries ahead of time?
Yes! You can prep the eggplant sticks and coat them in advance. Store them in the fridge for up to a day before air frying.
Cooked fries can also be stored and reheated in the air fryer to maintain crispiness, making them ideal for quick weeknight meals or snacks.
