If the thought of eggplant fries sounds like a bait and switch, just hear me out. Thanks to the Breadless Breading line of products from Paleo Powder, you can easily achieve a classic fry texture – crispy on the outside with a smooth, creamy center.
When I was gifted this product to try, I was certain it would be a game changer for crispy, baked fish. But these Crispy, Baked Eggplant Fries are the real star. With just four ingredients, they are Whole30 compatible and perfect for living in my food freedom after my latest round of the program.
This recipe uses the Paleo Powder Almond + Pink Breadless Breading, as it adds just the right amount of spice to the dish. Serve these as a snack or a side dish, but be warned they won’t last too long on the plate. No, seriously, this stuff is that good.
- 1 eggplant
- 1¼ cup Paleo Powder Almond + Pink Breadless Breading
- 2 eggs
- Avocado oil spray
- Marinara sauce (optional) for serving
Preheat oven to 425 degrees F with a rack in the middle of the oven.
Line a large baking sheet with parchment paper and coat with a light coating of avocado oil spray.
Peel eggplant and cut into sticks (about ½-inch thick) to create the fries.
Prepare dredging station by whisking 2 eggs in a shallow bowl and placing Paleo Powder Breadless Breading in a second bowl.
Dip eggplant sticks into egg, coating well. Drain off excess liquid and toss in breadless breading to coat. Place in a single layer on the baking sheet, and repeat until all of the eggplant is coated.
Bake in the preheated oven for 12 minutes. Remove, flip and return to the oven for an additional 12 minutes, until crispy.
Serve with marinara sauce, as desired.