If you’ve tried fried zucchini sticks and fell in love, you’re in for a real treat! The best news is, these eggplant fries aren’t actually fried. They’re baked! 100 points for the health train! Their baked crispiness gives just the right crunch, while the great herb mixture is sure to satisfy tastebuds. Serve with marinara sauce, spicy mayo, ketchup, mustard or any other condiment you fancy.
Eggplant is considered one of the “nightshade” vegetables that boast a good source of fiber, ability to reduce cholesterol, keep our skin and nervous system healthy, and are loaded with iron, zinc, potassium, B-complex vitamins, B1, B6, B3, and antioxidants that protect cells from acidosis. These colorful deep-shade-of-purple veggies pack quite a nutritious punch! Every time I see them in the grocery store, they always make me think of those long blown up balloons clowns use to make shapes with at parties. I don’t know why! They’re just fun like that. 😋
So you’re just going to take your eggplants and cut them into thin wedges so they soften when you bake them. You’re then going to whisk eggs in one bowl, and all the dry ingredients in another bowl, and set these up as your stations. Then you will take each wedge and dip both sides in the raw egg, then roll it in the bread crumb mixture being sure to coat sides well, and place each one in the baking dish. Pop them in the oven and broil/bake 3-4 minutes on each side or however long it takes them to turn golden brown.
- 1 medium eggplant
- 2 eggs
- 1¼ cups breadcrumbs
- 1 cup grated Parmesan
- 1 teaspoon oregano
- 1 teaspoon basil
- Coarse salt and pepper
- *We advocate using fresh organic whole food ingredients*
- Put your rack near the top of your oven and make sure there is space for your baking sheet and eggplant.
- Set the oven to the broil setting.
- Cut your eggplant into wedges, making them fairly thin, so the eggplant will soften when you broil it. Set aside.
- Whisk the eggs into a shallow bowl or baking dish. Set aside.
- Combine the breadcrumbs, Parmesan, oregano, basil, salt and pepper in a shallow bowl or baking dish. Set aside.
- One by one, dip your eggplant wedges into the egg mixture and then the breadcrumb mixture, ensuring it’s completely coated.
- Place each wedge on a greased baking dish as you complete them.
- Broil for 3 minutes per side. They’re done when they’re golden brown.
These are great for any meal, but especially for parties! If you want to make something a bit different people haven’t eaten before, and you need a large amount for a potluck or buffet type party, just multiply the number of eggplants per ingredient ratios you use to create a party sized dish. It’s easy, simple, and doesn’t take a lot of time or effort to pull off for a party, especially if you’re crunched for time.