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:

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
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Adapted from food.com
January 29, 2014
Adapted from marthastewart.com
January 29, 2014
January 29, 2014
Recipe from Bon Appétit, January 2006
January 18, 2014

More recent articles:

Food:
Fruit is a colorful and sweet addition to your holiday table
December 2, 2014
How to have fun, but not too much
December 2, 2014
Fitness hoops are a great workout—and a fun DIY gift project
December 2, 2014
New study shows people who eat more fruit and veggies are happier
November 19, 2014
Wash your hands!
October 29, 2014
How to hold the scale steady during the holidays
October 29, 2014
Food:
Adventures of a self-taught home cook
October 29, 2014
How to throw your company’s annual shindig without losing your mind
October 27, 2014

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.