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Baked Eggplant Fries

Created by: Howcan Team

Ingredients

1 large eggplant, cut into fries
1 cup of breadcrumbs
1/2 cup of grated Parmesan cheese
1 teaspoon of garlic powder
1 teaspoon of dried oregano
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 eggs, beaten
Cooking spray

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
In a shallow dish, combine 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Dip the eggplant fries into the beaten eggs, then coat them with the breadcrumb mixture, pressing gently to adhere. Place the coated fries on the prepared baking sheet in a single layer.
Lightly coat the fries with cooking spray to help them crisp up in the oven.
Bake for 20-25 minutes, turning once halfway through, until the fries are golden and crispy.
Remove from the oven and let them cool for a few minutes before serving. Enjoy with your favorite dipping sauce.

Baked eggplant fries have a rich history rooted in Mediterranean cuisine, where eggplants are a staple. This dish gained popularity as a healthier alternative to traditional fries, offering a crispy texture and savory flavor. Chefs like Yotam Ottolenghi have popularized this dish, incorporating Middle Eastern spices and herbs. The best versions of this dish can be found in Mediterranean restaurants, particularly in regions like Greece and Italy, where eggplants are abundant. The key to perfecting this dish lies in achieving a crispy exterior while maintaining a tender interior. Some alternative methods include air frying or adding a parmesan crust for added flavor.

40 min

4 servings

180 calories

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
In a shallow dish, combine 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Dip the eggplant fries into the beaten eggs, then coat them with the breadcrumb mixture, pressing gently to adhere. Place the coated fries on the prepared baking sheet in a single layer.
Lightly coat the fries with cooking spray to help them crisp up in the oven.
Bake for 20-25 minutes, turning once halfway through, until the fries are golden and crispy.
Remove from the oven and let them cool for a few minutes before serving. Enjoy with your favorite dipping sauce.