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Ingredients
Scale
- 1 large eggplant, cut into evenly sized sticks (½-inch wide, 3–4 inches long)
- 1 teaspoon kosher salt
- ¼ cup cornstarch
- 2 large eggs, room temperature
- 1 ½ cups panko breadcrumbs
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Olive oil or avocado oil spray
- ¾ cup mayonnaise
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon fresh lime juice
- 1–2 tablespoons water (to adjust consistency)
Instructions
- Sprinkle eggplant sticks with salt and let sit for 20-30 minutes in a colander.
- Rinse eggplant and pat dry with paper towels.
- Preheat oven to 425°F and prepare a baking sheet with a wire rack.
- Set up three shallow bowls for cornstarch, beaten eggs, and panko mixture.
- Coat each eggplant stick in cornstarch, dip in eggs, then press into the panko mixture.
- Arrange coated fries on the wire rack and spray tops with oil.
- Bake for 22-25 minutes, flipping halfway until golden brown.
- Mix mayonnaise, chipotle chili powder, paprika, and lime juice for aioli.
- Add water as needed for desired consistency.
Notes
Make sure to properly dry eggplant sticks after salting for maximum crispiness.
Adjust the spice level in the aioli to your preference.
Using an air fryer can yield crispier results faster.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 8
- Cholesterol: 70