Eggplant Fries

eggplant-halved-transRecipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
4 cups eggplant, cut into 1/4-inch thick fries (about 3–4 inches long)
3/4 cup flour
2 eggs, lightly beaten
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Dipping Sauce
1/4 cup mayonnaise or Vegenaise
2 tablespoons minced fresh herbs (parsley, dill, basil)
2 tablespoons freshly squeezed lemon
1 teaspoon lemon zest
1 tablespoon caper berries (optional)
A drizzle of your favorite hot sauce (optional)
Salt and pepper to taste

PREPARATION
Place the flour and beaten eggs in two separate bowls. Mix the breadcrumbs with Parmesan and place in a third bowl. Dip and roll each eggplant fry in the flour, then the eggs, then the breadcrumb mixture—make sure to evenly coat all sides of each fry with every ingredient.

Option 1—Baked Eggplant Fries:
Preheat oven to 425 °F. Place fries on a parchment paper lined baking sheet and bake for about 15 minutes or until browned and crispy, turning fries once halfway through.

Option 2—Fried Eggplant Fries:
In a pot or deep skillet, add high-heat vegetable oil. Pour enough oil to fill the pot about 2 inches high. Over medium-high heat, fry eggplant fries about a handful at a time. The oil should be hot enough that when a fry is placed in the pot or skillet, it bubbles and cooks quickly. Cook until browned and crispy (about 2–3 minutes), turning the fries with tongs if necessary. Drain fries on paper towels and serve hot.

Serves 4 as an appetizer. Prep time, 15 minutes; cook time 15–20 minutes.

 

Share this post

Magazine Search

Recent Recipes articles:

March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014

More recent articles:

The harder your workout, the bigger your health benefits
March 25, 2015
How to keep restaurant work lunches from derailing your diet
March 25, 2015
Everybody into the carpool!
March 25, 2015
Food:
From salad to shortcake, ways to enjoy the heart-shaped berry
March 25, 2015
One exercise can condition from head to toe
February 25, 2015
Food:
"Please, sir—I want some more!"
February 25, 2015
From bats and bees to soil and hedgerows, The FruitGuys Community Fund Class of 2014 reports on its projects
February 24, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.