I’m sharing one of my favorite Oven Baked Eggplant Recipes that swaps wheat crumbs for chickpea breadcrumbs to make gluten-free fries paired with a quick marinara dip.

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I don’t usually get this excited about snacks, but these Best Crispy Baked Eggplant Fries actually made me stop scrolling. Thick strips of eggplant get transformed by crunchy chickpea breadcrumbs that cling to every ridge, baking up like oven fried magic.

The texture is ridiculous, soft and almost creamy inside yet crackling on the outside, and theres a tangy bite that makes you second guess if its really baked. As someone who loves Oven Baked Eggplant Recipes, I kept tweaking the coating until it nailed that perfect bite and even I was surprised how fast they disappeared.

Dont say I didnt warn you.

Ingredients

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Eggplant brings lots of fiber, mild meaty texture, soaks flavors and crisps up well
Chickpea crumbs add extra protein and crunch, gluten free and nutty tasting
Parmesan adds savory umami, nutritional yeast gives cheesy flavor with B vitamins
Eggs help coating stick and boost protein, aquafaba makes a vegan binder
Olive oil gives healthy fats and helps browning, use sparingly or brush on
Garlic powder, smoked paprika and oregano add savory, smoky and herby notes
Crushed tomatoes simmered with garlic make bright tangy sauce, low calorie and fresh

Ingredient Quantities

1 large globe eggplant, about 1 to 1 1/4 lb (450 to 600 g)

1 teaspoon salt, divided

1 cup chickpea breadcrumbs (ground roasted chickpeas or crushed chickpea crackers)

1/4 cup finely grated Parmesan cheese, optional or 2 tbsp nutritional yeast for dairy free

2 large eggs, beaten (or 1/2 cup aquafaba for vegan)

2 tablespoons olive oil, plus extra for brushing or drizzling

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper

1/2 teaspoon dried oregano or Italian seasoning

Cooking spray or extra oil for the baking sheet, about 1 tablespoon

For the marinara dipping sauce: 1 cup crushed tomatoes or passata

1 clove garlic, minced

1 tablespoon olive oil (for the sauce)

1/2 teaspoon dried oregano (for the sauce)

Salt and pepper to taste (about 1/4 teaspoon salt) and a pinch of sugar, optional

How to Make this

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1. Preheat oven to 425 F and set a rack in the middle. Line a baking sheet with parchment and either place a wire rack on it for extra crispiness or just brush the sheet with about 1 tablespoon oil or use cooking spray.

2. Trim the eggplant ends and cut into fries about 1/2 inch thick (try to make them similar size so they cook evenly). Sprinkle half of the 1 teaspoon salt over the sticks, let them sit 15 to 20 minutes to draw out moisture and bitterness, then pat very dry with paper towels.

3. Make the chickpea crumb coating: pulse roasted chickpeas or crushed chickpea crackers in a food processor until coarse crumbs if needed, then stir in the 1/4 cup grated Parmesan or 2 tbsp nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano. Add the remaining small pinch of salt if you like.

4. Whisk the eggs with 2 tablespoons olive oil (or use 1/2 cup aquafaba for vegan) until smooth. This helps the crumbs stick better, trust me.

5. One by one dip each eggplant fry into the egg or aquafaba, let excess drip, then press firmly into the chickpea crumbs so they really adhere. Place the coated fries on the wire rack or oiled parchment with a little space between them so they crisp, dont crowd the pan.

6. Lightly brush or drizzle the fries with a little extra olive oil (or spray). This is the step that gives them that golden oven-fried finish.

7. Bake at 425 F for about 20 to 25 minutes, flipping once at 10 to 12 minutes, until the crumbs are deep golden and crisp. If you used a wire rack theyll be crispier. If needed, broil 1 to 2 minutes at the end but watch them closely so they dont burn.

8. While the fries bake make the marinara: warm 1 tablespoon olive oil in a small pan, sauté the minced garlic about 30 seconds, add 1 cup crushed tomatoes or passata, 1/2 teaspoon dried oregano, about 1/4 teaspoon salt, a pinch of sugar if you want to cut acidity, and simmer 8 to 10 minutes until slightly thickened. Taste and adjust seasoning.

9. Serve the eggplant fries hot with the marinara for dipping. Leftovers keep 2 to 3 days in the fridge and re-crisp in a 400 F oven or toaster oven for 8 to 10 minutes, dont use the microwave or they go soggy.

Equipment Needed

1. Oven (preheat to 425 F)
2. Rimmed baking sheet lined with parchment paper; optional wire rack for extra crispiness
3. Sharp chef knife and cutting board
4. Food processor for chickpea crumbs or a heavy zip bag + rolling pin to crush them by hand
5. 2 mixing bowls (one for egg/aquafaba, one for the crumbs)
6. Whisk or fork for the egg wash and tongs or 2 forks to dip and transfer fries
7. Small saucepan and wooden spoon for the marinara
8. Measuring cups and spoons, paper towels and a pastry brush or small spoon for drizzling oil

FAQ

Do I have to salt the eggplant first?

No, but salting helps. Toss the sticks with 1/2 tsp salt and let sit 20 to 30 minutes to draw out extra moisture, then rinse and pat dry. If you skip it youll get a bit less crispness but its fine for smaller or younger eggplants.

How do I make these vegan?

Use 1/2 cup aquafaba instead of eggs and swap the Parmesan for 2 tbsp nutritional yeast. Everything else stays the same, bake time and temp unchanged.

My crumbs fall off, how do I get them to stick better?

Pat the eggplant dry, dredge in the wet, press crumbs firmly onto each fry, then let them sit 5 to 10 minutes on a sheet so the coating sets. Using a light brush of oil or spraying before baking also helps the crumbs adhere.

How do I get them extra crispy?

Cut fries relatively thin, use a wire rack over the baking sheet so air circulates, preheat the sheet, drizzle or brush with a little oil and bake at about 425 F (220 C) until golden, flipping once. Convection mode or an air fryer at 375 F speeds crisping too.

Can I use regular breadcrumbs or panko instead of chickpea crumbs?

Yes, panko gives great crunch, regular breadcrumbs work too. Chickpea crumbs add nuttiness and a gluten free option, so pick what you like. If you use finer crumbs reduce pressing time so they dont get soggy.

How long can I store leftovers and best way to reheat?

Store in an airtight container in the fridge up to 3 days. Reheat in a hot oven at 400 F for 8 to 10 minutes or in an air fryer 5 to 7 minutes to restore crispness. Avoid the microwave it makes them soggy.

The Best Crispy Baked Eggplant Fries Recipe Substitutions and Variations

Eggplant: swap with zucchini or yellow squash for a lighter, quicker fry, or use sweet potato for a heartier, sweeter fry — slice sweet potato a bit thinner and bake longer.
Chickpea breadcrumbs: use panko for a lighter, extra-crispy crust, crushed cornflakes for big crunch, or almond meal for low-carb (not nut free).
Eggs: replace with aquafaba (about 1/2 cup for 2 eggs) or a flax “egg” (2 tbsp flax meal + 6 tbsp water for 2 eggs), or plain yogurt for binding if you dont need it egg-free.
Parmesan: swap with nutritional yeast for dairy-free, or Pecorino Romano/Asiago for a sharper cheese note, or finely ground cashews plus a pinch of salt for a creamy vegan option.

Pro Tips

– Salting is great, but if you want firmer, less soggy fries salt them longer and put a weight on top (another tray or a heavy plate) to press out extra water, then pat very dry. It concentrates the flavor and helps the coating cling better, trust me.

– For better adhesion dust the eggplant lightly with a little cornstarch or chickpea flour before dipping in egg or aquafaba, then press the crumbs on firmly and let the coated sticks rest 10 to 15 minutes in the fridge so the crust sets up and is less likely to fall off while baking.

– Make the crumb mix texturally interesting: pulse most of the chickpeas to a fine crumb but leave some coarser bits for crunch, or quickly toast the crumbs in a dry pan for a minute to boost nuttiness. Little crunchy bits make the fries feel more like “real” fries.

– Don’t skip finishing touches for the sauce and plating: a splash of good olive oil or a tiny squeeze of lemon or a pinch of red pepper flakes brightens the marinara, and leftovers re-crisp best in a 400 F oven or toaster oven, not the microwave.