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Baked Eggplant Fries
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Baked Eggplant Fries

Course Appies & Snacks
Cuisine Italian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Colandar
  • Large saucepan
  • Baking Sheet

Ingredients

Eggplant:

  • 2 small globe eggplant cut crosswise into ¼ inch thick rounds
  • 1 tbsp kosher salt
  • ½ cup flour
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • 2 eggs well beaten
  • 1½ cups plain panko crumbs
  • ½ cup Parmesan finely grated

Marinara:

  • 1 tbsp olive oil
  • ½ small sweet yellow onion finely diced
  • 3 cloves of garlic minced
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Pinch of crushed red pepper flakes
  • 1 (28-oz can) of whole tomatoes, crushed with a spoon
  • Sea salt and freshly cracked pepper to taste
  • Pinch of sugar if needed

Instructions

  • Remove excess liquid from the eggplant by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides. Place a colander in the sink and line the base and walls with the salted slices.
  • Allow them to sit for 45 minutes to allow the eggplant to release its liquid. Don’t skip this process or your eggplant will be bitter and soggy.
  • Meanwhile, make the marinara by heating a large saucepan over medium heat.
  • Add the onion and cook, stirring often, for 3 minutes.
  • Add the minced garlic, oregano, basil, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
  • Add the can of tomatoes, then crush them with a spoon.
  • Cover and simmer, stirring occasionally, for 20 - 30 minutes. Taste and season with sea salt and freshly cracked pepper, to taste. Add a pinch of sugar if needed.
  • When the eggplant is nearly finished draining and the marinara is simmering, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees.
  • Dry the eggplant by spreading it out on a triple layer of paper towels and topping with another triple layer of paper towels. Cover with a baking sheet and press firmly to remove as much liquid as possible. Allow them to sit for a few minutes.
  • Wipe off the excess salt from each slice.
  • Cut each eggplant round into fries–they won't be perfectly shaped, but who cares? Set aside until ready to dredge.
  • Prepare a dredging station by pouring the flour in a shallow bowl, then season with sea salt & freshly cracked pepper, and garlic powder, to taste.
  • Whisk two eggs in a shallow bowl until well combined, then season with sea salt & freshly cracked pepper, and garlic powder, to taste.
  • Place panko crumbs and parmesan into a shallow bowl, then season with sea salt & freshly cracked pepper, and garlic powder, to taste.
  • Dredge the dried eggplant fries first in the seasoned flour. Next, dredge them in the egg, and lastly in the panko/parmesan crumbs until evenly coated; set aside on a plate. Repeat with the remaining fries.
  • Bake the eggplant fries by carefully removing the HOT baking sheet from the oven and pouring two tablespoons of oil on the sheet; tip to coat evenly.
  • Carefully place the panko / parmesan-coated eggplant fries on the baking sheet.
  • Place in the oven and bake for 15 minutes. Carefully flip the eggplant slices over with a wide spatula.
  • Continue to bake for 5-10 minutes, or until golden brown. Remove from the oven.
  • Serve the eggplant fries with the warm marinara immediately. Enjoy.