I kind of have a habit of taking food I dislike and find a way to make them desirable to my senses, for instance these Kale and Zuchinni recipes. So when I spotted an eggplant at the store the other day, I knew I was going to take a stab at eggplant parmesan, and it was a major hit. Luckily the next day I had some slices of eggplant left over so I tried my luck at making baked eggplant fries, and boy am I glad I did! It's tasty and crunchy without the frying.
Baked Eggplant Fries (Serves 3-4)
1/2 an eggplant sliced thin, and then cut into strips.
1 Tsp. Garlic Powder
1 Cup Panko Bread Crumbs
1/2 Tsp. Pepper
1 Tsp. Oregano
1-2 Eggs (Beaten)
Arrange eggplant pieces on a pan and sprinkle the tops with salt, let sit for 15 minutes.
Next, combine the dry ingredients on a plate to coat the eggplant. Dip the eggplant in egg, and then coating and place on a lightly greased cookie sheet.
Bake for 15 minutes (or until golden brown) at 425˚.