Bless Her Heart

Eggplant fries are easier to make into fries than potato…not to mention the fact that their crispy exterior and creamy interior make them absolutely delicious.

When buying eggplant, look for smaller eggplants. Smaller eggplant  are typically less bitter than larger ones.

Also look for dark purple skin and no wrinkled skin that have a slight give,

Eggplant Fries

• 2# medium-sized eggplants
• 2 eggs
• ½C flour 
• 1C Panko 
• 4 tsp Italian seasoning
• 4tsp garlic powder
• 1tsp salt
• 1tsp  pepper
• ½C grated Parmesan cheese

Prep: Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Coat with cooking spray.

Cut the eggplant into fries: Wash the eggplant. Do not peel the eggplant. Slice the stem off the eggplant. Cut the eggplant crosswise into 1” thick rounds. Cut the rounds into 1” wide sticks. Cut the fries as evenly as possible.

Let the eggplant sweat: Place the sliced eggplant in a colander. Sprinkle with salt. Set aside for 30min. This removes any extra water and helps the eggplant maintain the perfect texture once baked.

Set up the breading station: Prepare three separate bowls: one for the  whisked eggs…another for the flour…and a third for the breadcrumbs and spices. Whisk the egg white until foamy.

Bread the eggplant fries: Pat the eggplant with a kitchen towel to remove any excess liquid. Dip each fry into the egg white. Turn to coat. Place in the gallon bag with the breadcrumb mixture. Seal the bag. Shake to evenly coat the eggplant fries with the breadcrumbs and cheese.

Roast: Remove the eggplant fries from the bag. Gently shake off any excess crumbs. Place in a single layer on the prepared baking sheet. Spray the fries lightly with cooking spray. Roast dffor 15min.

Make yogurt dip (optional): 1C Greek yogurt, ½tsp garlic powder, ½tsp dried parsley, ½tsp Italian seasoning, ½tsp kosher salt, pepper: Whisk all of the ingredients together while the eggplant fries are roasting. Serve the yogurt dip with the warm eggplant fries.

Serve: Serve as you would regular French fries. Also goes great in gyros, salads and sushi bowls. These fries are best eaten while warm and fresh. These fries go great with ketchup, marinara sauce, mayo mustard and Ranch dressing,

To make ahead: Prepare the eggplant fries. Flash freeze on a baking sheet. Transfer to a freezer-safe bag/container. Freeze for up to six months. To serve, thaw them in the fridge and bake as normal.