Growing up in an Italian family, I ate eggplant every summer. Eggplant parmesan mostly, but also pickled eggplant on occasion. With twelve eggplant plants growing in my garden, I need more than two ways to eat eggplant! So, I came up with this recipe for eggplant fries. They’re very yummy as a side dish, a snack, or a party appetizer. You can eat them “as is” or dip them in Ranch dressing or a spicy condiment. Don’t like eggplant? Give these a try. My son won’t eat eggplant, but he ate these!
- 2 lb eggplant
- 1/2 cup bread crumbs
- 1/2 cup corn meal
- 3/4 cup parmesan cheese, grated
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 teaspoon ground cayenne pepper (optional)
- 3 eggs
- Olive oil spray for the cookie sheet
1. Cut off the top and bottom of the eggplant. Peel the eggplant then slice in half lengthwise. Slice each half lengthwise, then cut into 1/2 inch strips. The strips may not be even or the same size; that’s okay.
2. Lightly scramble the eggs in a small bowl. In a larger bowl, mix together all the dry ingredients.
3. Spray a light coating of olive oil on a cookie sheet.
4. Coat the eggplant strips with egg, shake off any excess egg, then place in the bowl of dry ingredients. Make sure the strips are fully coated with the bread crumb mixture, then place on the cookie sheet.
5. Bake at 400 degrees for 30 minutes, then broil for 5 minutes to get them crispy. (Or, you can broil on the highest setting for about 15 minutes – until the outside is crispy and the inside is tender- which will give you a more al dente eggplant fry.)
I’d love to hear how you like my recipe – especially if you don’t normally like eggplant.