These crispy baked eggplant fries are one of the easiest ways to turn eggplant into something everyone actually wants to grab from the tray. The edges bake up golden and savory with Parmesan, sesame seeds, herbs, and a light cornstarch coating, while the centers stay soft and tender instead of drying out.
They make a great appetizer, snack, or side dish, especially with the cool garlic Parmesan dip served alongside. There is no frying, no heavy breading, and no complicated prep—just well-seasoned eggplant fries with plenty of flavor and enough crispness to keep you reaching for another.
Ingredients
For the Eggplant Fries
- 2 medium eggplants
- 6 tablespoons olive oil
- 2 tablespoons sesame seeds
- 2 tablespoons finely grated Parmesan cheese
(Use dairy-free Parmesan or nutritional yeast for a vegan option.) - 1 tablespoon cornstarch
- 1 tablespoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Garlic Parmesan Dip
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely grated
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For a vegan option, use dairy-free sour cream, mayonnaise, and Parmesan.
Prepare the Eggplant
- Preheat the oven.
Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. - Cut the eggplant.
Trim off the ends, then slice the eggplants into fries about ½ inch thick. Keep them similar in size so they bake evenly.
Coat the Fries
- Mix the seasoning.
In a large bowl, combine the olive oil, sesame seeds, Parmesan, cornstarch, Italian seasoning, smoked paprika, salt, and black pepper. - Coat the eggplant.
Add the eggplant fries and toss gently until every piece is evenly covered. Scrape up any seasoning from the bottom of the bowl and toss again.
Bake
- Arrange on the pan.
Spread the fries in a single layer, leaving space between them. Use a second baking sheet if needed, since crowded eggplant will steam instead of brown. - Bake until golden.
Bake for 12 minutes, flip the fries, then continue baking for 10–13 minutes, or until browned around the edges and tender in the center.
Make the Garlic Parmesan Dip
- Mix the dip.
While the fries bake, stir together the sour cream, mayonnaise, Parmesan, lemon juice, garlic, parsley, onion powder, salt, and black pepper until smooth. - Chill until serving.
Refrigerate the dip while the fries finish baking. Taste before serving and adjust the salt or lemon juice if needed.
Serve
- Serve the eggplant fries warm with the chilled garlic Parmesan dip on the side.
Pin the image below now—you’ll be glad you saved it the next time you have an eggplant in the fridge and no idea what to make.
Tips for the Best Eggplant Fries
- Cut the fries evenly. Pieces around ½ inch thick cook through without becoming too soft or drying out at the edges.
- Do not peel the eggplant. The skin helps the fries hold their shape while the inside becomes tender.
- Coat them just before baking. Eggplant absorbs oil quickly, so toss everything together only when the oven and baking sheet are ready.
- Leave space between the pieces. Crowding traps steam and keeps the fries soft. Use two baking sheets if necessary.
- Flip them carefully. Wait until the bottoms have browned before turning, or the coating may stick to the parchment.
- Add extra color at the end. For crispier, deeper-golden edges, broil the fries for 1–2 minutes after baking. Watch them closely because the Parmesan and sesame seeds can burn quickly.
- Serve them right away. Eggplant fries are crispest when freshly baked and will gradually soften as they sit.
