Crispy baked eggplant 'fries' 1 medium eggplant, cut into inch thick 'fries' cup flour 2 eggs, lightly beaten cup panko breadcrumbs cup parmigiano reggiano (parmesan), grated 1 teaspoon Italian seasoning salt and pepper to taste marinara sauce for dipping
Eggplants are members of the nightshade family of vegetables, which makes them a close cousin of potatoes. Obviously that makes becoming fries a sort of family fairy-tale for eggplant. Surprisingly, eggplant is much easier to turn into fries than the legendary potato. Eggplant takes on a simple breading easily and quickly softens in the oven — the results are a fry with a crisp outside and creamy, tender interior.
Baked Eggplant Fries with Basil Dipping Sauce #SundaySupper
Baked Eggplant Fries with Greek Tzatziki Sauce | The Mediterranean Dish. Quick, simple and addictive! These eggplant fries are crispy on the outside, super tender and velvety on the inside. Served with Greek tzatziki sauce. See the easy recipe on TheMediterraneanDish.com
1 medium 1 eggplant, cut into inch strips cup gf bread crumbs cup Parmesan cheese, grated 1 teaspoon Italian seasoning teaspoon garlic salt 2 eggs Sauce for dipping: ketchup, marinara, chipotle aioli broil 3 min flip broil for 2 min serve with marinara
Saw the picture and made quinoa with chilli peppers, kidney beans, peas and sundried tomatoes, with baked marinated pitta strips (brushed with paprika, smoked paprika, thyme, molasses, tamari, balsamic, olive and baked at 150 degs C until crispy, with whole garlic cloves on the side to squeeze out and eat)