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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Parmesan Eggplant Fries Recipe

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This recipe for Parmesan Eggplant Fries is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. Flour
2 Tbsp. Kosher Salt, plus 1 tsp. for seasoning; divided
1 tsp. freshly ground Black Pepper
3 large Eggs
1 C. Panko breadcrumbs
1/2 C. freshly grated Parmesan
1 medium Eggplant
Directions:
Directions:
Place two racks in the upper and middle thirds of the oven and preheat the oven to 425º. Insert a wire rack into a large baking sheet.
Whisk together the flour, 2 Tbsp. salt and pepper in a large bowl. Lightly beat the eggs in a medium bowl. Combine the Panko and the Parmesan in another medium bowl.
Slice off both ends of the eggplant. Cut the eggplant in half lengthwise and slice each half into 1/2-to-3/4-inch thick slices, then cut each slicer into 1/2-inch sticks.
After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture. Place the fries on the wire rack in the baking sheet, leaving an 1/8-inch space between each fry.
Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining 1 tsp. salt
Personal Notes:
Personal Notes:
This is also good made with Zucchini instead of the Eggplant.

 

 

 

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