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To make crispy Parmesan eggplant fries, you will need: - 1 large eggplant - 1 cup all-purpose flour - 2 large eggs - 1 cup breadcrumbs (preferably panko for extra crispiness) - 1 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried Italian herbs (or mixed herbs) - Salt and pepper to taste - Olive oil spray or vegetable oil for frying If you don’t have an ingredient, don’t worry! Here are some swaps: - Eggplant: You can use zucchini or sweet potatoes. - Panko breadcrumbs: Regular breadcrumbs work too, but panko is crunchier. - Parmesan cheese: Try using nutritional yeast for a dairy-free option. - Garlic and onion powder: Fresh garlic and onion can add great flavor if you prefer. These fries shine with tasty dips. Try these: - Marinara sauce: Classic and tangy, a perfect match. - Garlic aioli: Creamy and rich, it adds a nice kick. - Ranch dressing: Cool and creamy, it balances the fry's crunch. - Sprinkle of fresh herbs: Add parsley or basil for a fresh touch. Start by preheating your oven to 425°F (220°C). This step is key for crispiness. Next, wash your large eggplant and slice it into fry-shaped sticks, about 1/4 inch thick. Place these slices in a colander. Sprinkle them with salt and let them sit for 20-30 minutes. This will pull out some moisture and make them less bitter. After that, rinse the eggplant under cold water and dry them with paper towels. Now it’s time to set up your breading station. You’ll need three shallow dishes. In the first dish, add 1 cup of all-purpose flour. Season it with salt and pepper. In the second dish, crack open 2 large eggs and whisk them until well beaten. For the third dish, mix 1 cup of breadcrumbs, 1 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of dried Italian herbs. Mix that well until it’s all combined. Dredge each eggplant fry in the flour, shaking off any extra. Then dip it into the egg wash, making sure it’s fully coated. Next, roll it in the breadcrumb mix, pressing gently to make sure it sticks. Place the coated fries on your prepared baking sheet. Lightly spray the top with olive oil to help them crisp up in the oven. Bake for 25-30 minutes until they are golden brown. Flip them halfway through for even cooking. Once they are done, let them cool for a couple of minutes before serving. Enjoy your crispy fries with your favorite dipping sauce! To get your eggplant fries crispy, you need to remove moisture. After cutting the eggplant, sprinkle salt and let it sit for 20-30 minutes. This step helps draw out water and bitterness. Rinse the slices well, then dry them with paper towels. When breading, use panko breadcrumbs for that extra crunch. Lightly spray the fries with olive oil before baking. This boosts their crispiness and gives a golden finish. One big mistake is skipping the salting step. If you don’t salt the eggplant, your fries may be soggy and bitter. Also, avoid overcrowding the baking sheet. If the fries are too close, they will steam instead of bake. Lastly, do not skip flipping them halfway. This ensures both sides get evenly crispy. Serve your crispy fries in a fun way! Use a cone made of parchment paper. This makes them easy to grab. Pair them with dips like marinara sauce or garlic aioli. You can also sprinkle fresh herbs for added flavor. These fries make a great snack or appetizer for any gathering. {{image_2}} You can spice up your eggplant fries with a few tweaks. Add paprika or cayenne to the breadcrumb mix for heat. You can also try smoked paprika for a smoky flavor. Mixing in some chili powder gives a nice kick, too. These spices will make your fries pop with flavor. You can even sprinkle some fresh herbs, like parsley or basil, after baking for freshness. Want to make these fries dairy-free? No problem! Instead of Parmesan cheese, use nutritional yeast. It gives a similar cheesy flavor without dairy. You can also use almond flour or crushed nuts in the breadcrumb mix for added crunch. Just ensure your breadcrumbs are dairy-free. This way, everyone can enjoy these crispy treats. If you prefer a quicker method, try using an air fryer. Preheat your air fryer to 400°F (200°C). Follow the same steps for prepping and breading the eggplant. Place the fries in the air fryer basket in a single layer. Cook for about 15-20 minutes, flipping halfway through. This method gives you crispy fries with less oil. Enjoy a healthier version without losing that crunch! To store your leftover crispy Parmesan eggplant fries, let them cool first. Then, place them in an airtight container. They will keep well in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Make sure to separate layers with parchment paper to avoid sticking. When you are ready to enjoy your leftover fries, reheating them properly is key. Preheat your oven to 375°F (190°C). Lay the fries on a baking sheet in a single layer. Bake for about 10-15 minutes or until they are crispy again. Avoid microwaving, as this can make them soggy. If you want to freeze your eggplant fries, it's best to do this before baking. After breading the fries, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. They will last for up to three months. When you are ready to cook them, bake them straight from the freezer, adding a few extra minutes to the cooking time. Yes, you can use other types of eggplant. The smaller ones, like Japanese or Chinese eggplant, work well. They are tender and have fewer seeds. Their skin is also thinner, leading to a better texture when cooked. If you use these varieties, cut them into sticks like regular eggplant. The cooking time may be slightly less since they are smaller. To make eggplant less bitter, follow these simple steps. First, slice the eggplant and sprinkle it with salt. Let it sit in a colander for 20-30 minutes. This process draws out moisture and bitterness. After that, rinse the slices under cold water. Pat them dry with paper towels. Now, your eggplant will taste much better and be ready for frying! Crispy Parmesan Eggplant Fries can be a healthy snack. Eggplant is low in calories and high in fiber. Plus, it contains vitamins and minerals that are good for you. Using olive oil spray helps keep the fat content lower than deep frying. If you want to make it even healthier, serve with a fresh salsa or a yogurt dip instead of heavy sauces. Enjoy your tasty snack without guilt! We explored the key ingredients for eggplant fries, including helpful substitutions and tasty toppings. I walked you through the prep process, set up your breading station, and shared cooking tips. You learned how to avoid common mistakes and achieve the perfect crispiness. I also shared fun variations, storage tips, and answers to frequently asked questions. Now, you have all the tools to make delicious, crispy eggplant fries. Enjoy your cooking journey!

Crispy Parmesan Eggplant Fries

Enjoy a delicious twist on a classic snack with these Crispy Parmesan Eggplant Fries! This easy recipe transforms eggplant into golden, crunchy fries that are perfect for dipping and sharing. With simple ingredients and easy-to-follow steps, you can create a satisfying appetizer or side dish that everyone will love.
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Ingredients
  

1 large eggplant

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crispiness)

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (or mixed herbs)

Salt and pepper to taste

Olive oil spray or vegetable oil for frying

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier removal.

    Wash the eggplant and cut it into fry-shaped sticks, about 1/4 inch thick. Place the slices in a colander, sprinkle with salt, and let them sit for 20-30 minutes. This will draw out moisture and reduce bitterness.

      Rinse the eggplant sticks under cold water and pat them dry with paper towels.

        Set up a breading station:

          - In one shallow dish, place the flour seasoned with salt and pepper.

            - In a second dish, whisk the eggs until well beaten.

              - In a third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, and Italian herbs. Mix well.

                Dredge each eggplant fry in flour, shaking off any excess. Then dip it into the beaten eggs, followed by the breadcrumb and Parmesan mixture, pressing down gently to adhere. Place the coated fries on the prepared baking sheet.

                  Lightly spray the top of the fries with olive oil to help them crisp up in the oven.

                    Bake in the preheated oven for 25-30 minutes or until golden brown and crispy, flipping halfway through for even cooking.

                      Once done, remove from the oven and let cool for a couple of minutes before serving.

                        Prep Time: 15 min | Total Time: 50 min | Servings: 4

                          - Presentation Tips: Serve the crispy eggplant fries in a cone made out of parchment paper for a fun twist, accompanied by a marinara sauce or garlic aioli for dipping.