Parmesan Eggplant Fries

$- 1 large eggplant, cut into fry-like shapes - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (preferably panko for extra crunch) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and pepper, to taste - Olive oil spray or 2 tablespoons olive oil For the best results, I recommend using: - Eggplant: Look for firm, shiny eggplants with smooth skin. - Panko Breadcrumbs: Try Kikkoman or Progresso for extra crunch. - Parmesan Cheese: Grate your own from a block for the best flavor. - Olive Oil: Choose a high-quality extra virgin olive oil for a rich taste. Each serving of Parmesan eggplant fries contains: - Calories: Approximately 220 - Fat: 10g - Carbohydrates: 27g - Protein: 7g - Fiber: 6g This snack offers a tasty way to enjoy more vegetables while keeping it light. Start by washing the eggplant. Then, cut it into fry-like shapes. Make sure the pieces are uniform for even cooking. This helps them cook nicely and get crispy. Sprinkle salt on the eggplant fries. Let them sit for about 10 minutes. This draws out excess moisture and bitterness. After 10 minutes, rinse the fries and pat them dry with a towel. Set up your breading station. First, place the flour in one shallow bowl. In a second bowl, beat the two eggs. In a third bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Take each eggplant fry and coat it with flour. Shake off any extra flour. Next, dip it into the beaten eggs, letting the excess drip off. Finally, coat the fry with the breadcrumb mixture. Press lightly to ensure the crumbs stick well. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the breaded fries on the sheet. If you want a healthier option, spray them lightly with olive oil. You can also drizzle olive oil over them. Bake the fries for 25-30 minutes. Turn them halfway through for even crispiness. They are done when golden brown and crispy. Once baked, let them cool slightly before serving. To make your Parmesan eggplant fries super crispy, start with dry eggplant. Salt the eggplant slices first. Let them sit for about 30 minutes. This draws out moisture and makes them crispier. Afterward, rinse and pat dry. Use panko breadcrumbs for extra crunch. They create a light and crispy coating. When baking, space the fries well on the sheet. This allows hot air to circulate. Many people skip salting the eggplant. This mistake leads to soggy fries. Don't rush the breading process. Dredging in flour first helps the egg stick. If you skip this, the coating may fall off. Also, avoid overcrowding the baking sheet. If fries touch, they steam instead of bake. Lastly, don’t skip turning them halfway through cooking. This ensures even crispiness on all sides. Set up your breading station before you start. This keeps things neat and organized. Use three shallow bowls: one for flour, one for eggs, and one for the breadcrumb mix. Coat each fry completely. Press firmly into the breadcrumbs to help them stick. You can also add spices to the breadcrumb mix for extra flavor. Finally, lightly spray the fries with olive oil. This helps achieve that golden-brown finish. {{image_2}} To make a vegan version of Parmesan eggplant fries, swap the eggs for a plant-based alternative. You can use unsweetened almond milk mixed with a tablespoon of ground flaxseed. This mix works great as a binder. Also, replace the Parmesan cheese with nutritional yeast. It adds a cheesy flavor without dairy. If you love a kick, add some heat! Mix cayenne pepper or crushed red pepper flakes into the breadcrumb mixture. You can adjust the spice level to your taste. This variation gives your fries a nice zing and complements the eggplant well. You can also experiment with different cheese types. Try using Pecorino Romano or Grana Padano for a twist. Both options provide a rich taste. For a dairy-free choice, look for vegan cheeses that melt well. They can give you a similar texture and flavor, making your eggplant fries enjoyable for everyone. After you enjoy your Parmesan eggplant fries, let them cool. Place any leftovers in an airtight container. Keep them in the fridge if you plan to eat them within a few days. They taste best when fresh, but you can store them for up to three days. To reheat the fries, set your oven to 375°F (190°C). Spread the fries on a baking sheet. Bake them for about 10-15 minutes. This helps return their crispiness. You can also use a toaster oven for a quicker option. If you prefer, you can microwave them, but they may not be as crispy. If you want to save fries for later, freezing is a great option. First, let the fries cool completely. Then, spread them out on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. They can last up to three months. When ready to eat, bake them straight from the freezer, adding a few extra minutes to the cooking time. Yes, you can make Parmesan eggplant fries in an air fryer. The air fryer cooks food by circulating hot air. This gives the fries a crispy texture without needing much oil. Set your air fryer to 375°F (190°C). Cook the fries in a single layer for about 15 to 20 minutes. Shake the basket halfway through for even cooking. Keep an eye on them to avoid burning. You can tell when the fries are done by their color and texture. Look for a golden brown hue and a crispy surface. If you gently press on a fry, it should feel firm. A good tip is to turn them halfway through baking. This helps them cook evenly. If you want them extra crispy, bake a few minutes longer, but watch closely. Eggplant fries taste great with many dipping sauces. Here are some popular choices: - Marinara sauce for a classic touch. - Tzatziki for a cool, refreshing dip. - Garlic aioli for a rich flavor. - Spicy mayo for those who like heat. Try different sauces to find your favorite pairing! This blog post covered how to make tasty eggplant fries. You learned about ingredients, cooking steps, and tips for crispiness. We explored variations, storage, and answered common questions. Remember, using the right brands matters. Avoiding mistakes leads to better fries. Enjoy experimenting with flavors and toppings. Happy cooking!$

Discover the ultimate snack with these Crispy Parmesan Eggplant Fries, a delicious and healthy twist on your favorite fries! Made with fresh eggplant and coated in a crunchy Parmesan breadcrumb mix, these treats are baked to perfection. Perfect for appetizers or a guilt-free munchie moment. Click through for the full recipe and impress your family and friends! #CrispyFries #HealthySnacks #EggplantRecipes #ParmesanDelight

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Ingredients

1 large eggplant, cut into fry-like shapes

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and pepper, to taste

Olive oil spray or 2 tablespoons olive oil

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Set up a breading station: Place the flour in one shallow bowl, the beaten eggs in another bowl, and mix the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper in a third bowl.

Dredge each eggplant fry in the flour, shaking off excess. Then dip it into the beaten eggs, letting any excess drip off. Finally, coat it with the breadcrumb mixture, pressing gently to ensure it sticks well.

Place the breaded eggplant fries on the prepared baking sheet. If using olive oil, drizzle it over the fries or spray them lightly with olive oil spray for a healthier option.

Bake in the preheated oven for about 25-30 minutes, turning them halfway through, until golden brown and crispy.

Remove from the oven and let them cool slightly before serving.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve the crispy eggplant fries in a cone-shaped paper holder for a fun presentation or alongside a dipping sauce like marinara or tzatziki for added flavor.