Parmesan Eggplant Fries

Parmesan Eggplant Fries

Turn fresh garden eggplant into crispy baked Parmesan fries! Served with a tangy basil ketchup dipping sauce, this easy recipe is a tasty way to enjoy more veggies. Oven bake or air fry.

Course Appetizers, Sides, Snacks

Cuisine American, Italian

Recipe Type Fall, Garden Harvest, Healthy Choices, Kid-Friendly, Summer, Vegetables, Vegetarian

Skill Level Easy

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 358kcal

Author Angela G.

Equipment

Ingredients

Eggplant Fries

1 cup whole wheat flour
2 eggs
1 ½ teaspoon salt
½ teaspoon black pepper
1 teaspoon roasted garlic & bell pepper seasoning
½ cup shredded parmesan
1 cup panko or bread crumbs
1 medium eggplant

Basil Ketchup

½ cup ketchup
1 teaspoon fresh chopped basil
2 teaspoon Worcestershire sauce
1 pinch red pepper flakes
¼ teaspoon garlic powder

Instructions

Preheat oven to 425ºF.
Slice off ends of eggplant then cut in half. Peel or cut off eggplant skin if desired. Cut eggplant into fry-sized strips.
Prep 3 bowls. In the first bowl, add flour. In second bowl beat eggs together with salt. In the third bowl, mix together Parmesan cheese, bread crumbs, and seasoning.
Dip and coat eggplant strips in flour, then egg, then crumb mixture. Place on greased cookie sheet.
Bake at 425˚F for 15-17 minutes or until golden brown. Top with additional salt to taste as needed and serve immediately.
Mix together basil ketchup ingredients and serve as a dip.

Notes

Make sure eggplant is dry before dipping to help bread crumbs stick. Use a paper towel to blot away any moisture as needed.

Nutrition