Description
Crispy, golden eggplant fries with a triple-coating of flour, egg, and panko-Parmesan. Air-fried for a low-oil, high-flavor result. Ideal for snacking, sides, or keto meals with a hearty, crunchy vegetable twist.
Ingredients
1 medium eggplant, sliced into 1/2-inch thick sticks
1 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: vegetable oil spray for air fryer
Instructions
Thoroughly salt eggplant sticks and let sit 10 minutes. Pat dry with paper towels.
Set up dredging stations: flour in one bowl, beaten eggs in another, and a blend of panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a third.
Dredge each eggplant stick first in flour, shaking off excess, then dip into egg, then press into the panko mixture until fully coated.
Lightly spritz both sides of coated sticks with vegetable oil spray. Place in air fryer basket in a single layer.
Air fry at 400°F (205°C) for 8 minutes, then flip and spray again. Cook 4-6 more minutes until golden and crisp. Repeat in batches if needed.
Serve immediately with dipping sauce of choice.
Notes
For vegan option, omit Parmesan and add 1 tsp nutritional yeast to panko mixture.
Storage: Keep in an airtight container at room temperature for up to 24 hours. Reheat in air fryer at 350°F (175°C) for 2-3 minutes.
Scale recipe by doubling ingredients for larger batches (cooking time remains the same).
Spritzing with oil ensures extra crispiness in air fryer environment.
Nutrition
- Serving Size: 6 fries
- Calories: 140
- Sugar: 1g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg