These oven-baked eggplant fries are crispy, creamy, and easy to make! A cornmeal crust makes them extra crunchy and addictive. Paired with the basil and clove marinara, these fries are a must-make snack for your next game day or party. Happy dipping!

Cornmeal Crusted Eggplant Fries With Basil-Clove Marinara [Vegan, Gluten-Free]

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For the Fries:
  • 1 medium eggplant, cut into 1/4-inch thick fries
  • 1/4 cup cassava flour
  • 1/2 cup non-dairy milk
  • 3/4 cup cornmeal
  • 1 teaspoon herbs de Provence (or favorite herb blend)
  • Salt and pepper, to taste
For the Basil-Clove Marinara:
  • 1 tomato or handful of small tomatoes
  • A handful of fresh basil (approximately 1/4 cup)
  • 1 teaspoon clove powder
  • 1 teaspoon coconut nectar or maple syrup
  • 1 tablespoon olive oil
  • Salt, to taste


  1. Preheat the oven to 425°F degrees and chop up your eggplant into 1/4-inch thick fries.
  2. Place your eggplant fries in a bag or a bowl. First add the flour, flour and coat the fries. Next pour in the milk and do the same, then add in the cornmeal and seasonings, tossing to coat.
  3. Lay your eggplant fries on a wire rack on top of a baking sheet in the oven for approximately 10-15 minutes, until golden. While that’s baking, make the marinara sauce.
  4. Make the marinara by adding chopped tomatoes and basil to a food processor, pulse until basil and tomato are small chunks. Add them to a small saucepan over low heat, mix in clove powder and olive oil with a wooden spoon for approximately 3 minutes until well incorporated. Pour sauce into a dipping bowl for your fries and serve plated together.

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