Oven Baked Eggplant Fries

These oven-baked eggplant fries are gluten-free and slightly crispy, perfect for your little ones to grasp and flavorful thanks to the almond flour breading and dried herbs.

Oven Baked Eggplant Fries

These eggplant fries were a hit with Luca! He loved them and it made me so happy, because they’re so easy to whip up, they include key allergens (nuts and egg) and they save well.

I love serving these with a ‘dip’ (which is great for feeding and occupational development!) like hummus or a marinara sauce. Even a tahini would be great!

The breading is simple – egg wash, dip in almond flour seasoned with dried herbs, and then put the eggplant sticks in a skillet with olive oil and cook them until the eggplant is fork tender and the sticks are browned!

Oven Baked Eggplant Fries

Easy as that! I love serving these Italian style, so with a pasta and another veggie with some melted cheese for extra fats!

How would you serve these?


Serves 20-24 eggplant fries

Oven Baked Eggplant Fries

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 1 large Italian eggplant, sliced into 1/2" x 2" sticks (yields about 20-24)
  • 1 egg
  • 1/2 cup almond flour
  • 1 tablespoon Italian seasoning (or a mixture of oregano, garlic powder, basil, and parsley)
  • pepper
  • olive oil


  1. Dredge the eggplant sticks in the egg and then roll in the almond flour. Set aside on a plate.
  2. Heat about a tablespoon of olive oil in a large skillet over medium-high heat. Once oil is shimmering, add as many eggplant sticks as you can and let cook for 1 minute per side until fork tender (about 4-5 minutes in total.)
  3. Repeat with more olive oil until all eggplant sticks are cooked.
  4. Serve with favorite dip!

Oven Baked Eggplant Fries

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1 comment

Charlene says:
The title says Oven Baked yet you fry them. Can they be baked? How would one do that? Thank you Charlene

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