Kid-Friendly Baked Eggplant Fries
Another fresh-from-the-farmer’s market recipe to help you ring in the springtime, this recipe is super-kid-friendly, and although the taste is similar to fried recipes, you can revel in the secret fact that these veggie fries are baked, not fried.
Serve with marinara sauce, a spicy mayo, or my favorite low-cholesterol mayo alternative, Ojai Cook All Natural Lemonaise.*
Eggplants contain important phytonutrients, many which have antioxidant activity — especially found in the purple eggplant skin, where there is a phytonutrient called nasunin.
Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage, helping prevent diseases like cancer and fight the aging process.
- 1 medium eggplant
- 2 eggs
- 1 1/4 cups breadcrumbs
- 1 cup grated Parmesan
- 1 teaspoon oregano
- 1 teaspoon basil
- Coarse salt and pepper
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.
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