Crispy Eggplant Fries (Baked) | Aubergine Fries

Juicy inside and crispy on the outside, these baked eggplant fries will make you crave more with each bite. Serve as a meal or a snack!
Recipe: Crispy Eggplant Fries (Baked) | Aubergine Fries
Ingredients:
1 eggplant/aubergine, 395g (13.9 oz)
65g (½ cup) of all-purpose/plain flour
125g (1 ⅓ cups) of breadcrumbs
50g (½ cup) of grated parmesan
2 large eggs
½ teaspoon of paprika
2 teaspoons of herbes de provence
1 teaspoon of granulated garlic
1 teaspoon of chilli powder
1 teaspoon of salt
5 to 6 tablespoons of extra virgin olive oil
Instructions:
1. Wash the eggplant and trim off ends. Cut into sticks about 1 ½ to 2 cm (0.6 to 0.8’’) thick.
2. To a bowl, add the flour, ½ teaspoon of salt and ½ teaspoon of paprika. Mix until combined. In a second bowl, crack open 2 large eggs and beat.
3. To a plate, add the breadcrumbs, grated parmesan, herbes de provence, granulated garlic, chilli powder, ½ teaspoon of salt and mix until well combined.
4. Line a baking tray with parchment paper and brush with 2 tablespoons of extra virgin olive oil. Set aside.
5. Preheat the oven to 220 °C / 200 °C fan / 425F / gas mark 7.
6. Working one at a time, coat the eggplant with flour, dip in the eggs then coat with the breadcrumb mixture. Coat in as much breadcrumbs mixture as possible.
7. Place the eggplant on the prepared baking tray. Drizzle 3 to 4 tablespoon of extra virgin olive oil on top.
8. Bake for 20 minutes. Place the fries on a cooling rack and allow to cool down for 5 minutes.
9. Serve warm with your favourite sauce.
Notes/Tips:
- The eggplant fries are best served warm. If they get too cold, they will lose their crispiness.
- Any other vegetable oil can be used for baking and spraying on the parchment paper.