Eggplant Oven Fries
Parmesan-crusted eggplant slices that are crispy on the outside and tender on the inside. What’s not to love?
1 cup Panko breadcrumbs
1/2 cup finely grated Parmesan cheese
1 teaspoon salt
1 lb. Mini graffiti eggplants, tops trimmed off and halved lengthwise (or regular size graffiti eggplant, cut into 1/2 inch thick sticks with skin on)
1 tablespoon olive oil
Optional: dipping sauce of choice such as ketchup or ranch dressing
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray. In a gallon-size zip-top bag, combine Panko and Parmesan. In a dish, whisk together eggs with 1 tablespoon water and 1/2 teaspoon salt until combined. In a mixing bowl, gently toss eggplants with remaining salt. Dip eggplant slices into the egg mixture, then drop the into the Panko bag. Seal the bag, and gently shake the bag to coat all the eggplants with Panko. Remove the eggplants, shaking off excess crumbs and place in a single layer on the baking sheet. Drizzle olive oil over the “fries” and bake for 15 minutes or until golden and crisp, turning every 5 minutes or so. Serve immediately with dipping sauce of your choice.
- Italian: Instead of Panko breadcrumbs, use Italian seasoned breadcrumbs or plain breadcrumbs with 1 teaspoon Italian seasoning added. Serve with marinara sauce.
- Mediterranean: Instead of Panko breadcrumbs, use plain breadcrumbs with 1 tablespoon of lemon zest, 1 teaspoon dried oregano, and 1 teaspoon garlic powder. Serve with tzatziki (cucumber yogurt sauce).