If you’re watching your weight and calorie intake, these air fryer eggplant fries are a terrific substitute. Although they are made without grease or oil, they are nevertheless delicious!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 medium eggplant
- ½ cup Italian bread crumbs
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 eggs
Instructions
- Cut eggplant into 1/2-inch rounds, then cut each round into 1/4-inch sticks. Pat dry.
- Combine bread crumbs, Parmesan, Italian seasoning, salt, basil, garlic powder, onion powder, and pepper in a shallow bowl. Pour flour into a second shallow bowl. Whisk eggs in a third bowl.
- Dip eggplant sticks in flour, then in beaten eggs, and then coat with bread crumb mixture. Transfer to a plate and let rest for 5 minutes.
- Preheat an air fryer to 370 degrees F (185 degrees C).
- Place breaded eggplant sticks in the air fryer basket, making sure they are not touching; cook in batches if necessary.
- Cook in the preheated air fryer for 8 to 10 minutes. Shake the basket and continue cooking to desired crispiness, 4 to 6 more minutes.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 6 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 960 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I thought these were really good-they were worth making. Thank you for the recipe!! 🙂
The recipe was very good! An excellent, healthy snack, party food, or appetizer. I cooked them for nine minutes and didn’t think to oil the fryer pan so they stuck. I used a metal spatula while they were hot and they easily popped off. I dipped them in BBQ sauce, garlic pesto, and homemade ranch dressing. The pesto and ranch dressing were a hit! Air fryers are a phenomenal friend to our bodies!
I hate to be the voice of negativity, but this recipe, which I followed exactly, did not work for me. Yes, it uses no oil, but no, it isn’t as tasty. I cooked it 10 minutes to begin with, shook it, and then 5 more minutes. It might have been better with less time. The batter had little taste and the eggplant turned to a milky mush.
I will definitely be making these yummy eggplant fries again! Easy and delicious!
I modified this for Whole30, used almond flour instead of white flour, modified the bread crumbs, and didn’t use parmesan cheese. Followed the cooking directions and they came out utterly delicious.
I had a large eggplant and I tripled the recipe but I still ran out of red crumbs. My tip is to put the flour in a gallon Ziploc bag and the breadcrumbs in a separate Ziploc bag this works better as you can gradually shake the bag as you’re dropping the wet fries into the bread come bag.
Used exact recipe but added some fresh garlic, too. They were excellent! I dipped them in marinara sauce…yummy!
Very good! Great flavor! Easy recipe and will definitely make these again.
I’m not a fan of eggplant but was given one by my local CSA and figured this was a way to mask the eggplant flavor. Personally, I liked the breading mixture for it, but it wasn’t enough to coat the eggplant taste. Ranch was added as a dip but it wasn’t enough for me. My brother really liked them, though; I didn’t waste my ingredients or time after all. Will make again only if under the same conditions.
Made no changes. Followed the recipe exactly and loved them.
These are tasty little morsels that are very easy and are less clean up than the regular fried eggplant. I love these tossed on a salad.
We just had these for a midday snack. So good and easy to make. These will be repeated for sure. Next time I’ll make a pasta sauce to go with it. Thank you
Extra fresh garlic!!! Plus I used zucchini another time!!! (Squeeze a little lemon juice over them I’ve been making these for years now!!! YUMMMMMMMMMMMM??)