I’ve always been a fan of fried eggplant, but as I become more health conscious I’m less inclined to actually fry foods. So I was determined to come up with a recipe for eggplant that was not oily, crunchy but not dried out, with just the right amount of creamy center. After a bit of experimentation, here’s what turned out to be perfectly yummy! I serve it just as is for a side dish, but have also used it on pizza, a delicious combo eggplant/chicken parmesan dish, and as an interesting addition to a panzanella salad.
1 medium eggplant, cut into 1/4″ x 2″ sticks
3 TBS vegetable oil
1 TBS kosher salt (can use coarse grain sea salt as well)
4 TBS flour
2 eggs, beaten with 1 TBS water
1-1/2 cups Italian flavored Panko breadcrumbs
3/4 cup regular bread crumbs
3 tsp garlic powder (or to taste)
Preheat over to 300 F.
Add oil to bottom of a sheet pan and distribute.
Place cut eggplant into a colander and sprinkle with salt. Toss to distribute. Leave for at least 20 minutes.
Set up three bowls: 1) with beaten egg, 2) with mixure of panko and regular breadcrumbs plus garlic powder and 3) with flour
Toss 1/4 of the eggplant in flour mixture at a time. Make sure they are all coated.
Toss floured eggplant in egg mixture. Shake off any excess and toss with breadcrumb mixture.
Put breaded eggplant sticks on oiled sheet, making sure they are in an even layer.
Bake for 15 minutes. Turn and bake another 10-15 minutes.
Remove from oven and enjoy!
- Brassica’s fries go way beyond potato (sfgate.com)
- You Say Potato, I Say Eggplant…Fries (blogher.com)
- Coconut flour breaded egg plant parmesan (examiner.com)
- Fried Eggplant with Tomato Sauce (dietiscorrect.wordpress.com)