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!

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.

Uuummmmm.... Sounds REALLY good, Fiz!

Good call Sanderson! Marie, it was quite good indeed, and pretty healthy too. :-)

Let me know if you guys end up making it!