Healthy Eggplant Fries


Nothing says Friday night cocktails like the nibbles on the side. And today's snack is particularly scrumptious. I transformed one of my favorite veggies into a crispy treat and created Healthy Eggplant Fries. The eggplant is baked until crispy, so it's delicious and healthy. I love a little marinara on the side for dipping. These fries are perfect for gameday too! Happy Weekend everyone.


Ingredients for Healthy Eggplant Fries:


2 -2 1/4 pounds firm eggplants

3 cups flavored panko

1 1/2 cups flour

4 eggs, lightly beaten with 3 tablespoons water

cooking spray

marinara for serving

Time-Saving Tip: Bread the fries hours in advance and keep refrigerated; bake before serving.


Let's see what we need.


We're ready to cook!


Trim the eggplant and cut into 1/2" slices. Cut the slices into "fries."


Set up a work station with the eggplant, flour, egg mixture, and panko. Lightly coat the eggplant in flour, egg, and then finally with the panko.


Transfer the fries to a parchment-lined sheet pan with a rack that has been coated with cooking spray. Spray the top of the eggplant and transfer to a preheated 425- degree oven; bake for 15 minutes or until golden.


Turn the fries over and spray with oil. Return to the oven and continue baking for about another 10 minutes. Once crisp and golden, they are ready.


They're ready! Healthy Eggplant Fries are a new favorite around my house Crispy, delicious, and healthy pretty, much sums it up.


Enjoy!


Healthy Eggplant Fries:


  • 2 -2 1/4 pounds firm eggplants

  • 3 cups flavored panko

  • 1 1/2 cups flour

  • 4 eggs lightly beaten with 3 tablespoons water

  • cooking spray

  • marinara for serving

  • Trim the eggplant and cut into 1/2" slices. Cut the slices into "fries."

  • Set up a work station with the eggplant, flour, egg mixture, and panko. Lightly coat the eggplant in flour, egg, and then finally with the panko.

  • Transfer the fries to a parchment-lined sheet pan with a rack that has been coated with cooking spray. Spray the top of the eggplant and transfer to a preheated 425- degree oven; bake for 15 minutes or until golden.

  • Turn the fried over and spray with oil. Return to the oven and continue baking for about another 10 minutes. Once crisp and golden, they are ready.

  • Time-Saving Tip: Bread the fries hours in advance and keep refrigerated; bake before serving.


2018 Cranberry Walk