After the recent extraordinary success of the crispy baked portobello mushroom fries I was thinking about what other vegetables could be turned into fries and with the abundance of cheap eggplant these days, it seemed like the perfect candidate to try next! I was a bit worried about using eggplant to make fries as eggplant can have a lot of moisture, and no one want soggy fries, but given how addictively good roasted eggplant is, I just have to give it a shot! Once again the recipe for the eggplant fries is extremely quick and easy! You really just need to slice the eggplant, coat it up in the breadcrumbs, parmesan and seasonings and bake it until crispy. (There is really no excuse for reaching for that bag of chips all the way at the back of the cupboard!) As it turns out, I had nothing to worry about as the eggplant fries came out perfectly crispy and golden brown and as you can see from the photos, I have made several batches already! Snacking just got so much better!
Serve with some tasty marinara sauce and turn it into a light meal. With the eggplant, parmesan and breadcrumb coating and the marinara dipping sauce it is almost like
eggplant parmesan fries !
Crispy Baked Eggplant Fries with Marinara Dipping Sauce (aka Eggplant Parmesan Fries!)
Healthy baked eggplant parmesan ‘fries’ in a crispy panko breadcrumb and parmesan coating that are perfect for snacking!
- 1 medium eggplant, cut into 1/4 inch thick ‘fries’
- 1/2 cup flour (gluten-free for gluten-free)
- 2 eggs, lightly beaten
- 3/4 cup panko breadcrumbs (gluten-free for gluten-free)
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1 teaspoon italian seasoning
- salt and pepper to taste
- Dredge the eggplant slices in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, italian seasoning, salt and pepper.
- Place the eggplant slices on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 7-10 minutes.
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