Crispy Eggplant Fries
Crispy Eggplant Fries are breaded with panko, Parmesan, and Italian seasoning; air fry at 400°F for 15 minutes until deep golden and crunchy, served with warm marinara.
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Method
- 1
Cut eggplant into 1/2-inch thick sticks. Salt and let sit 15 minutes, then pat very dry.
- 2
Set up breading station: flour, beaten eggs, then panko mixed with Parmesan and seasonings.
- 3
Dredge each stick in flour, dip in egg, press into panko mixture.
- 4
Spray with oil. Air fry at 400°F for 12-14 minutes, flipping halfway, until deep golden and crispy.
- 5
Serve immediately with warm marinara and fresh basil.
Pro tip. Sweating out the moisture is non-negotiable — skip it and you get soggy fries. Press the panko firmly so it adheres. These don't hold well, so eat them right away.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 150 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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