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Crispy Eggplant Fries with Homemade Golden Nugget Tomato Sauce Recipe

Create With Kendra


  • 1 large Eggplant or 5 Japanese Eggplants
  • 3 Eggs
  • 1/2 Cup Flour
  • 1 1/2 Cup Panko Bread Crumbs
  • 2 Teaspoons Parsley
  • 1 Teaspoon Oregano
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper to taste
  • Olive oil spray or cooking spray


  1. Preheat oven to 425°F (220°C).
  2. Prepare Eggplant:
    • Slice the eggplant into 3 to 4-inch long, 1/4-inch thick fries.
  3. Set up Coating Station:
    • In separate bowls, place flour, scrambled eggs, and panko breadcrumbs mixed with parsley, oregano, garlic powder, salt, and pepper.
  4. Coat Eggplant:
    • Dredge eggplant slices in flour, then dip in egg wash, and coat with seasoned panko breadcrumbs.
  5. Bake:
    • Place coated eggplant on a baking sheet lined with parchment paper or a frying rack.
    • Lightly spray with olive oil or cooking spray.
    • Bake for about 20 minutes until golden brown and crispy, flipping halfway for even cooking.

Golden Nugget Tomato Sauce Recipe


  • 3 lbs Golden Nugget Tomatoes
  • 2 medium yellow onions, chopped
  • 5 Garlic Cloves, minced
  • Fresh Basil
  • Fresh Oregano
  • 1 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Olive Oil
  • Salt to taste


  1. Prepare Sauce:
    • Heat olive oil in a large pot over medium heat. Sauté onions and garlic until golden brown.
    • Add tomatoes (stem removed and rinsed) to the pot and cook for 10 minutes.
  2. Season and Simmer:
    • Add fresh basil, oregano, red pepper flakes, and salt. Simmer for an additional 15 minutes.
  3. Blend and Serve:
    • Use a blender to blend the sauce until smooth.
    • Simmer for 5 minutes, adjust seasoning to taste.

Serve the crispy eggplant fries with the homemade golden nugget tomato sauce for a delightful appetizer or snack!


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