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?

Recipe

Serves 20-24 eggplant fries

Oven Baked Eggplant Fries

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 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

Instructions

  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!
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Oven Baked Eggplant Fries

Comments

  1. Oven baked or Fried!
  2. The title says oven baked but they are pan fried. Are there directions for oven baked?
  3. Do you remove the skin on the eggplant?
  4. Michelle Spiess :
    Hey there! My little is allergic to egg... can I use a flax egg instead? Or what would you suggest?

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