EGGPLANT FRIES
Eggplant is one of those vegetables that can be made in at least 10 different ways, creating multiple textures and flavors. I have always been a huge eggplant fan, but these truly surpassed my expectations. A tasty and fun side dish to any meal.
Ingredients
- 1 large eggplant
- 1 1/2 cups nonfat milk
- 1/4 teaspoon salt
- 1-2 teaspoons chili powder depending on your preference for heat
- 1/4 cup fresh Parmesan cheese finely grated
- 3/4 cup panko bread crumbs
- nonstick cooking spray
Instructions
- Preheat oven to 425˚F. Spray a baking sheet with nonstick cooking spray. Peel the eggplant with a peeler. Cut into “fry strips” using a sharp knife.
- Pour milk into a medium bowl. Place the eggplant strips into the milk, gently mix and set aside.
- Place salt, chili powder, Parmesan cheese, and bread crumbs in a shallow bowl.
- Dip each of the milk-soaked eggplant strips into the breadcrumb mixture, turning to get all sides coated with the mixture. Place on the prepared baking sheet.
- Spray the tops with nonstick cooking spray. Bake in the oven for 30 minutes, turning halfway through. Serve warm.
Notes
Suggest serving with nonfat greek yogurt to dip. Makes 6 servings.
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