Eggplant is a bulbous shaped fruit that is used in numerous recipes across the globe including; eggplant parmesan, a quickly fried and layered cheesy casserole, ratatouille, an array of colorful diced vegetables sautéed together, and baba ganoush, a creamy Greek dip or sauce made of mashed eggplant. Many people are fond of eggplant’s simplistic fresh flavors and meaty interior that offer some of the best vegetarian eating on the planet.
Eggplant does come in several varieties, but it’s mostly chosen for cooking according to its size, or gorgeous coloring. For example, the larger varieties of eggplant (globe) make a great base in lasagna, or for hollowing out and filling with a combination of meat, cheese or nuts. Japanese or Chinese eggplants are great for broiling because they tenderize quickly and almost melt within minutes. While heirloom varieties tend to be about the beautiful colors, which can come in whimsical white, striped, or with shades of green. These eggplant varieties can be sliced and layered in a Tian, a vertically stacked vegetable casserole, or baked in a tomato or cream sauce.
I chose a globe eggplant with it’s deep purple hue and creamy white middle to make these baked fries. The finger-sized rustic-cut shape provide a large interior surface area that crisps up naturally after baking. I rolled the eggplant sticks in an egg-wash and homemade breadcrumbs before surging them into a hot oven. A quick combination of store-bought mayonnaise and Sriracha, make some of the best dipping sauce to pair with eggplant fries. I recommend you eat them hot out of the oven, just like you would any French fry.
1 classic eggplant or 4 smaller variety
1 1/2 cup breadcrumbs, any variety
1/2 cup light mayonnaise
1 tablespoon Sriracha
salt & pepper
- Preheat oven to 400 degrees. Line sheet pan with parchment paper and set aside. Slice eggplant into finger sized pieces, cutting off most of the skin.
- In two separate bowls, add eggs and 2 teaspoons water, whisk. In second bowl, add breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Dip each eggplant slice into egg wash, then breadcrumbs. Place on sheet pan. Repeat until all eggplant are dipped. You may need to use two sheet pans, don’t overcrowd.
- Bake in the oven for 20 minutes. Flip slices over and bake again for 15-20 minutes until deep golden brown. While fries are baking, stir together mayonnaise and Sriracha, set aside.
- Remove fries from oven and place in a bowl with sauce. Enjoy!