Eggplant Fries Recipe

Prepare Eggplant

Wash the eggplants and trim the stem ends. Cut each eggplant into 1/2-inch thick sticks (fries) about 3–4 inches long. Aim for uniform size so they fry evenly.

Salt Draw-Out (optional but recommended to reduce bitterness & moisture)

Place the cut eggplant in a single layer on a rack or paper towel-lined sheet. Lightly sprinkle 1 tsp of salt over the pieces and let sit 15–20 minutes. Pat dry with paper towels to remove released moisture.

Set Up Breading Station

In three shallow bowls: Bowl 1 - flour mixed with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. Bowl 2 - whisk eggs with milk until combined. Bowl 3 - combine cornmeal, panko, 1/4 cup grated Romano, 1/4 tsp garlic powder, 1/4 tsp dried oregano, and 3/4 tsp salt and 1/2 tsp black pepper. Stir well to evenly distribute the seasoning.

Coat the Eggplant

Working in batches (to avoid overcrowding), dredge each eggplant fry first in the seasoned flour, shaking off excess, then dip into the egg wash allowing excess to drip off, then press into the breadcrumb mixture until well coated. Place coated fries on a wire rack set over a baking sheet; this keeps the coating crisp prior to frying. Repeat until all fries are coated.

Heat Oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups depending on pot size). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and become golden in about 30–45 seconds.

Fry in Batches

Fry the coated eggplant fries in batches of 8–10, avoiding overcrowding. Fry 2½–4 minutes per batch, turning once midway, until golden brown and crisp. Use a slotted spoon or spider to transfer fries to a wire rack set over a rimmed baking sheet to drain. If desired, keep fries warm in a 200°F (95°C) oven while finishing remaining batches. Before frying additional batches, allow oil to return to 350°F.

Make Quick Marinara

While the oil heats or while fries are drying, make the marinara. Warm 1 tbsp olive oil in a small saucepan over medium heat. Add the minced onion and sauté 3–4 minutes until translucent. Add the garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes and tomato paste, then add sugar (if using), 1/2 tsp salt, 1/4 tsp black pepper and dried basil or torn fresh basil leaves. Bring to a simmer, reduce heat to low and cook 8–12 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Keep warm.

Prepare Aioli

In a small bowl, combine 1/2 cup mayonnaise, grated garlic, 1 tbsp lemon juice, 1/2 tsp Dijon, 1/2 tsp smoked paprika, 1/2 tsp hot sauce (if using), 1/4 tsp salt and a pinch of black pepper. Whisk until smooth. Refrigerate until ready to serve. Taste and adjust lemon, salt or hot sauce to preference.

Season and Garnish

When fries are all cooked and drained, immediately sprinkle with the remaining 1/4 cup grated Romano and the coarse/flaky salt while still warm so cheese adheres slightly. Garnish with chiffonade of fresh basil leaves.

Serve

Serve hot with a small bowl of warm marinara for dipping and a small bowl of Dog House Aioli. Plate fries in a basket or on a platter, scattering additional basil leaves on top for color and aroma.