Eggplant Parmesan Fries
An alternative to the classic eggplant parmesan! If you're looking for a fun appetizer/snack/finger food, these eggplant parmesan fries are it!
Servings: 6
Equipment
Ingredients
- 2 medium eggplants cut into 1-inch thick sticks
For the coating:
- ¾ cup (45 g) panko breadcrumbs
- 1 tablespoon Italian seasoning
- ½ tablespoon kosher salt
- ¼ cup (25 g) freshly grated parmesan cheese
- 2 large eggs
- ¼ cup (59 ml) oat milk
Instructions
- Preheat oven to 375 °F (191 °C) and place a wire baking rack onto a large rimmed baking sheet. Lightly spray baking rack with cooking spray. Set aside.
- In a shallow bowl, mix together panko, Italian seasoning, salt, and cheese.3/4 cup panko breadcrumbs, 1 tablespoon Italian seasoning, 1/2 tablespoon kosher salt, 1/4 cup freshly grated parmesan cheese
- In another shallow bowl, mix together eggs and milk.2 large eggs, 1/4 cup oat milk
- Begin by dipping eggplant sticks into the liquid mixture then gently coat with panko breadcrumb mixture, gently pressing it onto the eggplant. Place onto prepared baking rack. Repeat until all eggplant has been coated.2 medium eggplants
- Lightly spray the tops of the fries with cooking spray then bake for 15 minutes, or until coating is brown. You may stick it under the broiler for a couple minutes to get it extra brown but definitely keep an eye on it!
- Serve with warm marinara sauce and top with fresh chopped basil, if desired.
Nutrition
Serving: 1 Serving | Calories: 115 kcal | Carbohydrates: 17 g | Protein: 5 g | Fat: 3 g | Fiber: 3 g | Sugar: 5 g
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