Baked Eggplant Fries
User Reviews
5.0
3 reviews
Excellent
Baked Eggplant Fries
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- Eggplant:
- 2 small globe eggplant cut crosswise into ¼ inch thick rounds
- 1 tbsp kosher salt
- ½ cup flour
- Sea Salt and Freshly Cracked Pepper to taste
- garlic powder to taste
- 2 eggs well beaten
- 1½ cups plain panko crumbs
- ½ cup parmesan finely grated
- Marinara:
- 2 tsp olive oil
- ½ small sweet yellow onion finely diced
- 3 cloves of garlic minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Pinch of Crushed Red Pepper Flakes
- 1 28 oz can of whole tomatoes, crushed with a spoon
- Sea Salt and Freshly Cracked Pepper to taste
- Pinch of sugar if needed
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Instructions
- Remove excess liquid from the eggplant by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides.
- Place a colander in the sink and line the base and walls with the salted slices.
- Allow them to sit for 45 minutes to allow the eggplant to release its liquid. Don’t skip this process or your eggplant will be bitter and soggy.
- Make the marinara while the eggplant is draining its liquid by heating a small saucepan over medium heat.
- Add the onion and cook, stirring often, for 3 minutes. Add the minced garlic, oregano, basil, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the can of tomatoes then crush them with a spoon. Cover and simmer, stirring occasionally, for 20-30 minutes. Taste and season with sea salt and freshly cracked pepper, to taste. Add a pinch of sugar if needed.
- When the eggplant is nearly finished draining and the marinara is simmering, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees.
- Spread the eggplant on a triple layer of paper towels and top with another triple layer of paper towels then cover with a baking sheet and press firmly to remove as much liquid as possible. Allow them to sit for a few minutes.
- Wipe off the excess salt from each slice.
- Cut each eggplant round into fries - they won't be perfectly shaped but who cares.
- Set aside until ready to dredge.
- Pour the flour onto a plate then season with sea salt & freshly cracked pepper and garlic powder, to taste. Whisk two eggs in a bowl until well combined. Place panko crumbs and parmesan into a pie plate and mix well.
- Dredge the dried eggplant fries first in the seasoned flour, next in the egg, and lastly in the panko/parmesan crumbs until evenly coated; set aside on a plate. Repeat with the remaining fries.
- Bake the eggplant fries by carefully removing the HOT baking sheet from the oven and pouring two tablespoons of oil on the sheet; tip to coat evenly.
- Carefully place the panko/parmesan coated eggplant fries on the baking sheet.
- Place into the oven and bake for 15 minutes then carefully flip the eggplant slices over with a wide spatula.
- Continue to bake for 5-10 minutes, or until golden brown. Remove from the oven.
- Serve the eggplant fries with the warm marinara immediately. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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