Something a little different, healthy and light! Great as an appetizer or side and a wonderful way to get picky little ones to eat a veggie! Goes well marinara dipping sauce.
Ingredients:
1 large eggplant
3 eggs
2-3 cups panko or seasoned breadcrumbs
1 cup all-purpose flour
1 cup parmesan cheese
If using plain or panko breadcrumbs, you'll want to season them liberally with any or all of the following: salt, pepper, garlic powder, parsley flakes, paprika, crushed red pepper, lemon pepper, oregano, basil etc.
Preheat oven to 425. Place a wire rack on a baking sheet.
Cut both ends off the eggplant and cut it into fries (about 2 inches long and about 1/3-1/2 inch thick) Beat the eggs in a bowl. In another bowl, mix together the breadcrumbs and parmesan.
Dredge the eggplant in the flour and shake off the excess. Dip into the egg, then dip into the breadcrumbs, pressing lightly on all sides to ensure proper breading. Lay on the wire rack and bake for about 10-15 minutes or until golden brown.
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