Baked Eggplant Fries
I once had eggplant fries at a restaurant and loved the concept but found the deep fried version far too oily, especially since the eggplant acts like a sponge, soaking up all the grease. This homemade baked version doesn't have that issue. The fries have a crispy coating from panko breadcrumbs and they are a tasty snack.
Ingredients
- 2 small Chinese eggplants
- 1 cup panko breadcrumbs, you can use Italian seasoned ones for more flavor or plain ones
- 1 extra large egg, gently whisked
- salt and pepper as needed
- marinara or honey mustard for dipping
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Slice eggplant into spears, about 4 inches long and 1/2 inch wide.
- Dip eggplant spears into whisked egg and then roll in the breadcrumbs. A lot of the breadcrumbs will likely slip off, but that's okay. You just want them to have a light crispy coating. Place on baking sheet and repeat with remaining eggplant.
- Bake for about 20 minutes or until panko breadcrumbs turn a light brown. If you are using unseasoned breadcrumbs, sprinkle with salt and pepper as needed. Serve with marinara or honey mustard sauce.
Serving: 0.25of recipe, Calories: 138kcal, Carbohydrates: 22.2g, Protein: 5.7g, Fat: 2.9g, Saturated Fat: 0.7g, Sodium: 216.3mg, Fiber: 2.6g, Sugar: 3.3g, NET CARBS: 20
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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