This post may contain Amazon affiliate links which means that if you click on the link and make a purchase I'll earn a small commision at no added cost to you
When I was little, we used to go to this restaurant that was out in the middle of nowhere in southern Louisiana. It was an old house that was gutted and turned into a restaurant and general store. They served Cajun and Creole food (which I never liked because I’m a terrible Cajun), but they made the BEST eggplant fries.
It’s tricky to bread anything while on the Migraine Diet. Breadcrumbs have MSG, homemade bread still has active yeast in it, and storebought bread frequently has a whole slew of things that you’re supposed to be avoiding. But I found a solution! Tortilla chips. Unlike oatmeal and other substitutes that I’ve tried, tortilla chips crisp up like breadcrumbs without all the added migraine-inducing stuff in them.
Start by peeling the eggplant and slicing it into roughly 3/4″ slices. Don’t cut them into fries just yet!!! Lay the slices onto a towel and generously douse them in salt to let them sweat. This will help reduce the bitterness.
While the eggplant is sweating, crush the tortilla chips into crumbs either in a food processor or with a rolling pin. Then cut the eggplant into fries.
Now comes the fun part. For each fry, you’re going to dip it in the milk, then roll it in cornmeal. Dip it back into the milk, then roll it in chip crumbs. You can see the process below. Please excuse the less-than-beautiful photography. This isn’t a glamorous scene to begin with and was surprisingly difficult to take appetizing pictures.
Dip the fry in milk.
Roll the fry in cornmeal.
Dip the fry in milk again. As you can see in the picture, some of the cornmeal will come off.
And finally, roll the fry in chip crumbs. I used bread loaf pans to hold the cornmeal and the breadcrumbs since they’re long and flat and kept me from spilling everywhere.
Please share this Eggplant Fries recipe on your favorite social media site!
- 1 Medium Eggplant
- 1 Cup Cornmeal
- 2 Tbs Cajun Seasonings, See Notes
- 2 Cups Tortilla Chip Crumbs, See Step 5 in the Instructions
- 1-2 Cups Milk of Choice
- Preheat oven to 450 and grease a baking sheet.
- Cut off both ends of the eggplant and peel it.
- Slice the eggplant lengthwise into 3/4" slices. Don't cut them into fries just yet!
- Lay the slices on towels and salt them generously. Let them sit for at least 30 minutes. Flip them after 15 minutes and salt the other sides.
- Mix the cornmeal and the seasonings in a large bowl and set aside.
- To make the tortilla chip crumbs, you can either pulse the chips in a food processor, or put them in a plastic bag and crush them with a rolling pin. For me, a gallon bag's worth of chips made 2 cups of crumbs, but that will probably differ with the size of the chips.
- Rinse off the eggplant slices, pat them dry, and slice them into fries.
- Now comes the fun part. Dip one the eggplant pieces in the milk, then roll it in the cornmeal.
- Dip it back into the milk (some of the cornmeal will come off), then roll it in the chip crumbs.
- Place it on the greased baking sheet and repeat for the other eggplant pieces.
- Bake for 20 - 30 minutes, flipping the pieces halfway through when they're starting to brown on the bottom.
I used Tony Chachere's Original Creole Seasonings since they are MSG free, and a staple in Louisiana homes.
Tostitos brand plain tortilla chips are MSG free. I assume other brands are as well, but be sure to check the label for "natural flavors" or any of the other common names that mask MSG.