After a brief hiatus, I am back with a wonderful and easy recipe for you. Eggplant fries.
I know what you’re thinking, because I thought the same thing. French fries are crispy and delicious and cannot be replaced. But that could not be further from the truth! These eggplant fries are flavorful, crispy, and delicious. And the best part? 100% baked. Yup. These are a great alternative to french fries.
As I’ve mentioned in the past, eggplant parmigiana is in our regular dinner rotation. But there’s weeks when we stare at the eggplant in the fridge and we’re just not feeling a big filling meal. Since there’s no fancy ingredients required, we can easily switch up the plan and have these fries instead for a light meal. Served as a snack while you watch a football game, or as a side with dinner, this is a recipe you will not regret saving!
(Serves 3-4 as a side)
1 eggplant, cut into 3-4″ long matchsticks
1 1/4 cups Italian breadcrumbs
1 1/2 teaspoons salt, divided
1/2 teaspoon garlic powder
2 large eggs
Preheat oven to 400 F. In a single layer, lay the eggplant sticks on a baking sheet that is lined with paper towels. Sprinkle with 1 teaspoon of salt and let stand for 10-15 minutes. Pat the sticks dry with the paper towels. This will help make the eggplant crisp up more when baking.
In a shallow bowl, combine the breadcrumbs, salt, and garlic power. In a separate bowl, beat the eggs.
Working a few sticks at a time, dip them into the egg, then to the breadcrumb mixture, and onto the baking sheet. Be sure that the egg, and then the breadcrumbs, coat the sticks thoroughly. Once all the eggplant sticks are in a single layer on the baking sheet, bake for 25 minutes, flipping each one halfway through. Feel free to brush the sticks with a bit of oil prior to baking to make them extra crispy.
– food on,