Baked Parmesan Eggplant Fries

Baked Parmesan Eggplant Fries

So these baked parmesan eggplant fries all started with my 3-year-old son bringing home an eggplant. I don’t even like eggplant. I do think they are pretty though. =) I’ve always wanted to like eggplant but never found a recipe I really would go out of my way to make… dun da dun… until now! So excited. My son and daughter (5) BOTH devoured these. Hubs too. I even munched a hefty portion myself. I was really shocked that these were so good but more so that my kids ate something with a vegetable in it. Woot! I wasn’t prepared to even get photos but these eggplant fries came out so pretty and tasty that I actually took these outside in the rain to grab some shots before the sun went down. (Cloudy conditions make for great photos!) So, thanks to my son and his odd choice of produce, you all can now add an eggplant recipe to your box of tricks. This is actually something the entire family will like. Uh-mazing. Oh, and of course I need to give props to my cooking heroine Giada De Laurentiis for the recipe genius. Love. Her. This is my we’ve-got-40-minutes-until-bath-time adaptation of her much more gourmet recipe. OK? Ready, go!

Instructions

  • 1. Slice off ends of eggplant then cut in half. Cut into fry-sized strips.
  • 2. Get out 3 bowls. In first bowl place flour. In second bowl beat 3 eggs together with table salt. In third bowl mix together parmesan cheese, panko crumbs, pepper and garlic and bell pepper seasoning.
  • 3. Dip and coat eggplant strips in flour, then egg then panko crumb mixture. Place on greased cookie sheet.
  • 4. Bake at 425 for 15-17 minutes or until golden brown. Top with kosher salt to taste. Serve immediately.
  • 5. Mix together basil ketchup ingredients and serve as a dip.