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Parmesan 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
- 1/2 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, mix together 1 cup of breadcrumbs, 1/2 cup of grated parmesan cheese, 1 teaspoon of garlic powder, 1/2 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 and parmesan mixture, pressing gently to adhere the coating to the fries. Place the coated fries on the prepared baking sheet in a single layer.
- Lightly spray the coated fries with cooking spray to help them crisp up in the oven.
- Bake for 20-25 minutes, turning the fries halfway through, until they are golden and crispy.
- Remove from the oven and let them cool for a few minutes before serving. Enjoy the crispy and flavorful parmesan baked eggplant fries!
Baked eggplant fries coated in parmesan cheese have a rich history rooted in Mediterranean cuisine. This delectable dish originated in Italy, where chefs sought to create a healthier alternative to traditional fries. The eggplant's mild flavor and meaty texture make it a perfect candidate for this innovative recipe. Renowned chefs in the Campania region, such as Gennaro Contaldo, have perfected this dish, infusing it with their culinary expertise. Today, the best version of this dish can be found in authentic Italian trattorias, where chefs meticulously select the freshest eggplants and Parmigiano-Reggiano cheese. The key to achieving the perfect balance of flavors lies in the quality of the ingredients. The eggplant must be sliced into uniform strips, coated in a seasoned parmesan breading, and baked to crispy perfection. This dish offers a delightful alternative to traditional fries, showcasing the versatility of eggplant and the savory richness of Parmigiano-Reggiano.
40 min
4 servings
220 calories
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