Eggplant Fries

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eggplant-halved-transRecipe by Rebecca Dienner for The FruitGuys

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

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.


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