We love eggplant in this house! I can’t count how many different ways I’ve prepared it; baked, grilled, pickled, roasted, stuffed, fried, sautéed (in ratatouille, yum!), and most recently, transformed into “fries”.
Why “eggplant” fries, you say? Well, why not?! I’m a big fan of reinventing traditional fare with new and (sometimes) improved versions. I’ve already transformed them into Tofu Fries, so why not try another substitution? Besides, with its meaty texture, eggplant is the perfect substitute for regular “potato” fries. (Not to mention that this version is MUCH crunchier and healthier.)
For the record, my risk in the kitchen was well worth it…these were a big hit with my hubby and the kids!
1 medium eggplant
1 1/2 cups breadcrumbs of choice (I used gluten-free)
* If you use seasoned breadcrumbs omit the extra thyme and oregano.
1/4 cup grated Parmesan cheese
1/4 tsp. thyme
1/4 tsp. oregano
2 eggs, whisked
1/4 tsp. black pepper
1/2 tsp. salt
Preheat oven to 400 degrees.
Peel eggplant, remove top and bottom then cut in half lengthwise into 1-2 inch slices. Cut each slice in half (horizontally) then slice into 5-6 pieces (depending on how thin or thick you prefer the fries).
Whisk eggs in a small bowl with Parmesan.
Place breadcrumbs in a large plate, add thyme, oregano, salt, and pepper, and mix to combine.
Prepare an “assembly line” of your ingredients: eggplant in a plate, eggs in a small bowl, and breadcrumbs in a large (flat) plate.
* TIP: To avoid VERY messy fingers (you’re going to get messy anyway!), use one hand to dip the eggplant into the egg mixture and then the other to toss the eggplant in the breadcrumbs.
Place on a large baking sheet lined with parchment paper.
Bake for 12-15 minutes per side, or until browned and fork tender.
Serve with ketchup or with your favourite dip such as chipotle mayo, hummus or (in our case) homemade guacamole!