Ingredients:

  • 2 medium globe eggplants (about 1.2 lb / 550 g total)
  • 1 teaspoon fine salt (for salting eggplant)
  • 1 tablespoon fresh lemon juice (optional, for finishing)
  • 1/2 cup (60 g) all-purpose flour (or chickpea flour for gluten-free)
  • 2 large eggs, beaten (about 100 g) — or 1/3 cup (80 g) aquafaba/flax egg for vegan
  • 3/4 cup (75–80 g) panko breadcrumbs (use gluten-free panko if needed)
  • 1/4 cup (25 g) finely grated Parmesan cheese (optional; use nutritional yeast for vegan)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fine salt (for the breading mix)
  • 1–2 tablespoons extra-virgin olive oil (15–30 ml) — for tossing or light brushing/spraying
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • Lemon wedges, for serving

Instructions:

  1. Trim the eggplant ends and cut each into 1/2-inch (1.2 cm) thick planks, then cut planks into 1/2-inch sticks (matchstick/fries).
  2. Toss cut eggplant with 1 teaspoon fine salt and arrange in a single layer on a tray or colander. Rest 10–15 minutes to draw out moisture, then pat dry thoroughly with paper towels, pressing gently to remove surface moisture.
  3. Preheat oven to 425°F (220°C) and line a baking sheet with parchment; place a wire rack on the sheet. Set up three shallow bowls: (A) flour, (B) beaten eggs or vegan binder, (C) panko mixed with Parmesan, smoked paprika, garlic powder, onion powder, black pepper, and 1/2 teaspoon salt.
  4. Working in batches, dredge each eggplant stick: coat lightly in flour and shake off excess, dip into the egg (or vegan binder), then press into the panko mixture to coat well. Place coated sticks in a single layer on the rack or parchment, not touching. Press panko into corners of sticks to adhere; if coating slides, chill 10 minutes.
  5. For oven: lightly mist or brush each fry with olive oil (about 1 tbsp total) and bake at 425°F (220°C) on the rack for 20–25 minutes, flipping once halfway, until golden brown and crisp. For air fryer: spray lightly with oil, arrange in a single layer without overcrowding and air fry at 400°F (200°C) for 12–15 minutes, shaking/turning halfway, until crisp and golden. Look for deep golden-brown panko and tender interior.
  6. Remove fries, immediately sprinkle with chopped parsley and squeeze lemon juice if using. Serve hot with lemon wedges and your choice of dip (garlic-herb yogurt, tzatziki, aioli, or spicy mayo).