Air Fryer Eggplant Fries Recipe
A quick air fry yields these crispy, crunchy fries that are light, tender and creamy on the inside. Air Fryer Eggplant Fries with Garlic Basil Aioli is an easy, healthy appetizer, snack or side dish even eggplant skeptics will love!
Servings: 4
Equipment
Ingredients
Aioli
- 1 cup mayonnaise
- 3 cloves garlic minced
- 1 large sprig fresh basil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Eggplant Fries
- 2 medium eggplant or 1 large eggplant
- 1 cup panko
- 1/2 cup seasoned dry breadcrumbs (Italian-style)
- 3/4 cup freshly grated Parmesan cheese divided
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt divided
- 1/4 teaspoon freshly ground black pepper plus more for the eggs and flour
- 1/4 cup all-purpose flour
- 3 large eggs
- Cooking spray or oil in a spritzer
Instructions
Aioli
- Combine the aioli ingredients in a blender or mini food processor. Process until smooth. Transfer to a bowl and refrigerate until needed.
Eggplant Fries
- Slice the eggplant(s) into rounds then cut into similar-sized "fries."
- Combine the panko, seasoned dry breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, 1/2 teaspoon salt and black pepper in a bowl.
- Beat the eggs in another bowl. Add 1/4 teaspoon salt and a pinch of black pepper.
- Add 1/4 teaspoon salt and a pinch of black pepper to the flour. Toss the eggplant fries with the seasoned flour so they're evenly coated.
- Spray the racks in the air fryer with cooking spray.
- Shake any excess flour off the fries, dip into the beaten eggs, then evenly coat with the seasoned breadcrumb combination using a fork.
- Working in batches, place the coated fries in a single layer on the prepared racks in the air fryer.
- Spray the fries with cooking spray or lightly spritz them with oil.
- Air fry at 350 degrees for 10 minutes, rotating the racks if necessary midway through until the fries are lightly browned and can be easily pierced with a paring knife. Repeat until all the eggplant fries are cooked, holding warm in a low 180-degree oven if necessary.
- Serve the eggplant fries with the aioli.
Notes
TIPS:
- To keep all the breadcrumbs dry throughout the coating process, transfer a small amount to another bowl or plate and work with that rather than dipping the eggplant fries directly into the entire bowl of breadcrumbs.
- Use a fork to coat the eggplant fries so your hand doesn't get "clumped" with breadcrumbs, which causes waste.
- Get the eggplant fries cut and breaded, then place them on a parchment paper-lined rimmed baking sheet as shown.
- Place a piece of aluminum foil over the pan, but do not secure it. (It helps to have some air circulation so the coating doesn't get soggy.)
- Refrigerate for up to 24 hours, then proceed as directed. The Garlic Basil Aioli can also be made up to 24 hours ahead.
- Prepare to the point of placing in the conventional or convection oven.
- Place on a parchment paper-lined baking sheet and bake at 425 degrees. Keep an eye on them and flip halfway through.
- Prepare to the point of placing in the conventional or convection oven.
- Place on a parchment paper-lined baking sheet and bake at 375 degrees. Keep an eye on them and flip halfway through.
Nutrition
Serving: 1 | Calories: 717kcal | Carbohydrates: 44g | Protein: 19g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1519mg | Potassium: 712mg | Fiber: 9g | Sugar: 11g | Vitamin A: 488IU | Vitamin C: 7mg | Calcium: 349mg | Iron: 4mg