eggplant parmesan fries.

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A new take on eggplant parm!  I love eggplant.. it’s one of my favorite vegetables!  And I’m a sucker for eggplant parmesan.  So I decided to make eggplant parmesan fries.  They are coated with a crispy panko breadcrumb & parmesan cheese layer, then dipped in warm tomato sauce – YES.

RECIPE: (serves 4-6)

  • 2 large eggplant, sliced into “fries” – about 3 inches long, 1 inch thick
  • 1/2 cup panko bread crumbs
  • 1/2 cup whole wheat bread crumbs
  • 1 tablespoon italian seasoning OR garlic and herb seasoning
  • 1 teaspoon black pepper
  • 1/4 cup grated parmesan cheese
  • 2 eggs
  • 1/2 cup whole wheat flour
  • tomato sauce (for dipping)- store bought, whatever kind you like!  I used 365 organic tomato basil
  • fresh parsley, chopped – for garnish
  • non-stick spray

INSTRUCTIONS:

  • place ingredients in 3 separate bowls:
    • bowl 1: eggs (beaten)
    • bowl 2: whole wheat flour
    • bowl 3: panko bread crumbs, whole wheat bread crumbs, parmesan cheese, italian seasoning, and black pepper
  • preheat oven to 400 degrees
  • spray a large baking sheet with non-stick spray (you may need two, or bake in batches)
  • in batches (about 8 at a time), add eggplant fries to flour mixture to coat, transfer to egg mixture, then coat in bread crumb mixture
  • place fries on greased baking sheet – do not over crowd – like stated above, bake in batches or use more than one baking sheet
  • spray lightly with non-stick spray to make sure they brown in the oven
  • bake for 10-12 minutes until lightly browned and crispy
  • serve with warm tomato sauce!

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