Eggplant Fries

Eggplant Fries

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!

Ingredients

  • 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

Prep It:

  • 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’.

Cook It:

  • 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 It:

  • Serve these fries hot with warmed marinara sauce.
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11 thoughts on “Eggplant Fries

  1. Followed! Starting my allotment and I need plenty of inspiration for veggie recipes which you seem to have a lot of!

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