Search
Latest topics
» Ohio Gardener's Greenhouseby OhioGardener 9/5/2024, 6:37 pm
» What are you eating from your garden today?
by OhioGardener 9/5/2024, 2:01 pm
» adding compost yearly
by sanderson 9/5/2024, 2:16 am
» N & C Midwest: September 2024
by Scorpio Rising 9/4/2024, 9:30 am
» What Have You Picked From Your Garden Today
by OhioGardener 9/2/2024, 3:10 pm
» N & C Midwest: August 2024
by OhioGardener 8/31/2024, 8:13 pm
» Spinning Compost Bin-need some ideas
by middlemamma 8/30/2024, 2:04 am
» Article - Create a Seed Library to Share the Extras
by OhioGardener 8/26/2024, 4:09 pm
» Happy Birthday!!
by Scorpio Rising 8/23/2024, 8:13 pm
» Best Tasting Parthenocarpic Cucumber?
by SMEDLEY BUTLER 8/21/2024, 7:07 pm
» Pest Damage
by SMEDLEY BUTLER 8/21/2024, 11:24 am
» Winter Squash Arch
by SMEDLEY BUTLER 8/21/2024, 8:02 am
» Master Gardeners: Growing Your Own Blueberries
by OhioGardener 8/19/2024, 10:09 am
» Looking for a local source for transplants.... Sarasota, FL
by sanderson 8/19/2024, 3:26 am
» Hi, y'all. I'm new to everything in Sarasota, FL
by sanderson 8/19/2024, 3:21 am
» Starbucks for coffee grounds!
by OhioGardener 8/14/2024, 5:47 pm
» Hi from N. Georgia
by AtlantaMarie 8/13/2024, 8:57 am
» Hello from Atlanta, Georgia
by sanderson 8/13/2024, 3:09 am
» growing tomatoes from seed outside
by sanderson 8/13/2024, 3:05 am
» 15-Minute Garlic Sautéed Eggplant
by Scorpio Rising 8/12/2024, 7:25 pm
» Downsizing Gardens for the Autumn of our lives
by Hollysmac 8/6/2024, 10:37 pm
» Golden Beets
by Scorpio Rising 8/6/2024, 7:03 pm
» Hi all!
by sanderson 8/6/2024, 12:56 am
» DIY Tomato Trellis for Birdie's Tall Raised beds
by sanderson 8/6/2024, 12:48 am
» Got zucchini? Toot your own horn!
by OhioGardener 8/5/2024, 9:17 am
» Compost not hot
by Aintyergrandpaschickenpoo 8/5/2024, 8:29 am
» N&C Midwest—July 2024
by nrstooge 8/1/2024, 6:57 am
» Zucchini Cobbler
by sanderson 7/25/2024, 11:38 pm
» Vertical Zucchini
by sanderson 7/25/2024, 11:34 pm
» Cover Crops to Kill Nematodes
by dstack 7/18/2024, 5:43 pm
Google
Eggplant Parmesan Fries Recipe
3 posters
Page 1 of 1
Eggplant Parmesan Fries Recipe
By request from Sanderson, here's a recipe I used some harvested eggplant for:
http://www.thekitchn.com/how-to-bake-eggplant-fries-233537
Enjoy!
http://www.thekitchn.com/how-to-bake-eggplant-fries-233537
Enjoy!
Fiz-
Posts : 152
Join date : 2017-05-09
Age : 44
Location : Markham, ON
Re: Eggplant Parmesan Fries Recipe
Thank you ! Links can disappear so I copied the recipe to make sure it lives on forever.
How To Bake Eggplant Fries
Makes 4 servings
What You Need
Ingredients
1 medium eggplant, approximately 1 pound
1/2 teaspoon kosher salt
1 cup breadcrumbs
1/2 cup finely grated Parmesan cheese
1 large egg white
Cooking spray
Yogurt Dip
1 cup Greek yogurt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
Fresh-ground black pepper
Equipment
Baking sheet
Parchment paper
Chef's knife
Small bowls
Tongs
Small mixing bowl
Whisk
Instructions
Heat the oven: Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with parchment paper and coat with cooking spray.
Prepare the breading station: Combine the breadcrumbs and Parmesan in a gallon-sized resealable bag. Whisk the egg white until foamy in a small mixing bowl. Set aside.
Cut into fries: Slice the stem off the eggplant. Leave the eggplant unpeeled. Cut the eggplant into 1x3-inch batons by cutting the eggplant into 1-inch-thick rounds, then cutting the rounds into batons.
Season: Toss the eggplant with the salt in a large mixing bowl.
Dip the eggplant fries: Dip the eggplant fries into the egg white and roll to coat. Set the dipped eggplant fries into the gallon bag with the breadcrumb mixture.
Bread the eggplant fries: Once all the batons are coated in the egg white and inside the gallon bag, seal the bag tightly and shake the bag to coat the eggplant fries.
Roast: Remove the eggplant fries from the breading bag, gently shaking off excess crumbs. Place the eggplant fries in a single layer on the prepared baking sheet and spray with another coat of cooking spray. Roast the fries for 15 minutes, turning every 5 minutes, until golden and crisp.
Make the yogurt dip: While the eggplant fries are roasting, whisk together the yogurt, garlic powder, dried parsley, dried thyme, salt, and pepper in a small bowl. Serve yogurt dip with the warm eggplant fries.
Recipe Notes
Make ahead: The yogurt dip can be made up to a week in advance.
![Very Happy](https://2img.net/i/fa/i/smiles/icon_biggrin.png)
How To Bake Eggplant Fries
Makes 4 servings
What You Need
Ingredients
1 medium eggplant, approximately 1 pound
1/2 teaspoon kosher salt
1 cup breadcrumbs
1/2 cup finely grated Parmesan cheese
1 large egg white
Cooking spray
Yogurt Dip
1 cup Greek yogurt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
Fresh-ground black pepper
Equipment
Baking sheet
Parchment paper
Chef's knife
Small bowls
Tongs
Small mixing bowl
Whisk
Instructions
Heat the oven: Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with parchment paper and coat with cooking spray.
Prepare the breading station: Combine the breadcrumbs and Parmesan in a gallon-sized resealable bag. Whisk the egg white until foamy in a small mixing bowl. Set aside.
Cut into fries: Slice the stem off the eggplant. Leave the eggplant unpeeled. Cut the eggplant into 1x3-inch batons by cutting the eggplant into 1-inch-thick rounds, then cutting the rounds into batons.
Season: Toss the eggplant with the salt in a large mixing bowl.
Dip the eggplant fries: Dip the eggplant fries into the egg white and roll to coat. Set the dipped eggplant fries into the gallon bag with the breadcrumb mixture.
Bread the eggplant fries: Once all the batons are coated in the egg white and inside the gallon bag, seal the bag tightly and shake the bag to coat the eggplant fries.
Roast: Remove the eggplant fries from the breading bag, gently shaking off excess crumbs. Place the eggplant fries in a single layer on the prepared baking sheet and spray with another coat of cooking spray. Roast the fries for 15 minutes, turning every 5 minutes, until golden and crisp.
Make the yogurt dip: While the eggplant fries are roasting, whisk together the yogurt, garlic powder, dried parsley, dried thyme, salt, and pepper in a small bowl. Serve yogurt dip with the warm eggplant fries.
Recipe Notes
Make ahead: The yogurt dip can be made up to a week in advance.
Re: Eggplant Parmesan Fries Recipe
Good call Sanderson! Marie, it was quite good indeed, and pretty healthy too. :-)
Let me know if you guys end up making it!
Let me know if you guys end up making it!
Fiz-
Posts : 152
Join date : 2017-05-09
Age : 44
Location : Markham, ON
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum