Coated in a crispy, herbed, grain-free crust, these Eggplant Fries make such a yummy snack or appetizer! When paired with my no-mato sauce recipe, it tastes similar to eggplant parmesan (but dairy-free and in fry form 😋). 
Are you ready to indulge in some crispy and oh-so-delicious eggplant fries? These savory treats are sure to tickle your taste buds and leave you craving more.
The crispy outer layer of these fries perfectly complements the soft and creamy texture of the eggplant inside. Whether you’re enjoying them as a snack or as a side dish, eggplant fries are a tasty and satisfying option that won’t disappoint.
But that’s not all - eggplant fries also come with some impressive health benefits!
These delightful snacks are low in calories and packed with essential nutrients such as fiber, potassium, and vitamins C and K. Not only can they help you maintain a healthy weight, but they can also improve your digestive health.
So go ahead and indulge in some delicious eggplant fries - your taste buds and your body will thank you!
📋 Recipe
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 6 servings
Ingredients
- 1 medium eggplant
- 1/2 cup almond meal
- 2 tablespoons nutritional yeast
- 2 egg yolks (or 1 egg/plant-based alternative)
- 1 tablespoon almond milk
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 425°F
- Combine almond meal, nutritional yeast, and seasonings in a container
- In another container, mix egg yolks and dairy-free milk
- Cut eggplant ends, peel, and cut into fry shapes
- Dip fries in egg-milk mixture, then coat in almond meal mixture
- Bake 13-15 minutes, flip, then bake 4-6 more minutes
Notes
- Use egg yolks only if whole eggs irritate reflux
- Serve with tomato-free pasta sauce for eggplant parmesan flavor
- For vegan version, use plant-based egg alternative
Storage
Refrigerate 3-4 days, freeze up to 2-3 months. Reheat in oven or air fryer.
