Baked Eggplant Fries

These vegan Baked Eggplant Fries are crunchy on the outside and soft on the inside. They are paired with a homemade Sun-Dried Tomato Dipping Sauce that compliments the Italian flavors in the eggplant fries. They are an easy appetizer or snack.  

Cornmeal Batter

Baking veggies like squash or eggplant in a cornmeal batter is one of my go-to ways to use up a large amount of vegetables, which happens a lot in my house.

There’s a program here in Arizona called Market on the Move, where you get up to 60 lbs. of produce for $10. Often, I come home with a large box of zucchini, yellow squash, or eggplant along with a bunch of other veggies that need attending to like A.S.A.P.

The best way to do that is to make said vegetable into the star of the show, which is usually in the form of a soup, sauce, or baked in a batter and eaten as a meal. Since I usually have cornmeal stocked in my pantry, baked and battered veggies are often on the menu.

These Baked Eggplant Fries are my latest fry creation. To accompany them, I made a Sun-Dried Tomato Sauce that pairs perfectly with the Italian flavors. If you’re in a hurry, you could always use marinara or pizza sauce.

These vegan eggplant fries are crispy on the outside and soft on the inside. Serve them as an appetizer or eat them as a meal, like I did on several occasions.

If you’ve never had eggplant, which I know several people who never have, this is a great way to introduce yourself to it.

Other Appetizers You Might Like

• Vegetable Fritters
• Baked Tofu Fries
• Roasted Tomato Bruschetta
• Maple Chipotle Cashews

Baked Eggplant Fries

These gluten free eggplant fries baked in a cornmeal batter with Italian seasoning are a healthy snack or appetizer. Or, if you’re like me, eat them as a meal.

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Baked Eggplant Fries

These vegan Baked Eggplant Fries are crunchy on the outside and soft on the inside. They are paired with a homemade Sun-Dried Tomato Dipping Sauce, which compliments the Italian flavors in the eggplant fries. They are an easy appetizer or snack.  

Course Appetizer

Cuisine vegan, gluten free

Keyword Baked Eggplant Fries, battered fries, veggie fries

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 4

Calories 237 kcal

Author Willow Moon

Ingredients

Sun-Dried Tomato Sauce

• 2 cups cherry tomatoes, sliced in half
• 1/4 cup olive oil
• 1 teaspoon Italian seasoning
• 1 clove garlic
• Salt
• 2 tablespoons sun-dried tomatoes in oil

Baked Eggplant Fries

• 1 medium eggplant, sliced into fries
• 1 cup cornmeal - medium grind
• 3 tablespoons nutritional yeast
• 3 tablespoons Italian seasoning
• 1/2 cup unsweetened plain almond milk
• Salt
• Cooking spray

US Customary - Metric

Instructions

1. Preheat oven to  450°.

2. Sun-Dried Tomato Sauce: Place cherry tomatoes in a baking dish with garlic. Drizzle olive oil on top. Sprinkle salt over top. Bake at  450° for 25-30 minutes, or until caramelized. Let cool.

3. Mix all ingredients in a Nutribullet or high speed blender. Reheat when eggplant fries are done if you prefer a hot sauce.

4. Baked Eggplant Fries: In one bowl, put cornmeal, nutritional yeast, and Italian seasoning. Mix thoroughly. Taste, and add desired amount of salt.

5. In another bowl, pour almond milk.

6. In assembly line fashion, dip eggplant fries into almond milk, then cornmeal batter. Place on a piece of parchment paper lined baking sheet that has been sprayed with cooking spray.

7. Bake at  450° for 15 minutes, flipping halfway through.

Nutrition Facts

Baked Eggplant Fries

Amount Per Serving

Calories 237 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 54mg 2%

Potassium 743mg 21%

Total Carbohydrates 45g 15%

Dietary Fiber 11g 44%

Sugars 6g

Protein 9g 18%

Vitamin A 9.9%

Vitamin C 23.9%

Calcium 15.6%

Iron 25.5%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.