Serves: 2 – 4
Dark like the night sky, reminiscent of a complex tender fruit. Ok…so it’s not the best haiku but that’s my ode to eggplant. It’s my new favorite vegetable and it’s so flexible. It can be a dip, a side, a main dish…it’s also a great meat substitute. Today I’m making them into fries. This dish makes a great appetizer, side dish or even a meal if you don’t feel like sharing. For those of you who haven’t liked eggplant in the past…give this a whirl. Its eggplant Parmesan crossed with French fries crossed with yum!
- 1 medium eggplant (about ¾ – 1 lb)
- 1/2 cup flour
- 2 eggs, lightly beaten
- 3/4 cup panko breadcrumbs
- 1/4 cup grated parm
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Marinara sauce (see blog recipe for Marinara) for dipping
- Heat the oven to 425F.
- Set up your dredging station:
- Combine the flour with a touch of salt and pepper in a shallow dish.
- Next, scramble the eggs with a sprinkle of salt and pepper in a shallow dish.
- Last, mix the panko, parm, herbs and another sprinkle of salt and pepper in a third dish.
- Cut the eggplant into 1/4 inch thick ‘fries’.
- Dredge the eggplant slices in flour, dip them in the egg, and then roll them in the panko mixture.
- Place the eggplant slices on a baking sheet and bake until they’re golden brown and tender (about 10) minutes.
- Serve these fries hot with warmed marinara sauce.