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- 1 large eggplant - 1 cup all-purpose flour - 2 large eggs - 1 cup breadcrumbs (preferably panko) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper, to taste - Olive oil spray - Marinara sauce or ranch dressing for serving - Fresh parsley for garnish When I make crispy Parmesan crusted eggplant fries, I focus on freshness. The eggplant should be firm. Look for a shiny skin without blemishes. Once you have your eggplant, cut it into fries about half an inch thick. This size helps them cook evenly and become crispy. Next, I gather my main ingredients. The flour creates a dry coating, while eggs help the breadcrumbs stick. I prefer panko breadcrumbs for the extra crunch they give. They help make the fries even crispier. For seasoning, I love using Parmesan cheese. It adds a rich, salty flavor. Garlic powder and onion powder give depth to the taste. Smoked paprika adds a hint of warmth. Remember, season your flour with salt and pepper. This step helps every bite burst with flavor. You can use olive oil spray to help the fries crisp up in the oven. If you want to dip them, marinara sauce or ranch dressing works great. Garnish with fresh parsley for a nice touch. This list of ingredients ensures your eggplant fries will be tasty and satisfying. Enjoy the process, and don’t forget to have fun! 1. First, preheat your oven to 425°F (220°C). This helps the fries cook evenly. 2. Next, line a baking sheet with parchment paper. Lightly spray it with olive oil. This keeps the fries from sticking. 3. Now, set up your breading station. Place the flour in a shallow bowl and season it with salt and pepper. 4. In another bowl, whisk the eggs until they blend well. This will coat the fries. 5. In a third bowl, mix breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. 1. Take each eggplant fry and dredge it in the flour. Make sure to tap off any extra flour. 2. Next, dip the fry into the egg wash. Ensure it is fully coated for a good grip. 3. Then, press the fry into the breadcrumb mixture. Make sure to cover all sides. 4. Place the coated fries on your prepared baking sheet in a single layer. 1. Once all fries are coated, spray the tops lightly with olive oil. This helps them crisp up in the oven. 2. Bake the eggplant fries for 25-30 minutes. Turn them halfway through to ensure even cooking. They should be golden brown and crispy when done. 3. After baking, remove them from the oven. Let them cool for a few minutes before serving. 4. For serving, present the fries in a cone or on a platter. Pair them with marinara sauce or ranch dressing for dipping. Garnish with fresh parsley for a nice touch. Using panko breadcrumbs is key for a great crunch. They are lighter and airier than regular breadcrumbs. This texture helps create a crispier finish. When you coat your eggplant fries, make sure to really press the panko onto them. This helps them stick better. Next, use an olive oil spray on your fries. A light mist before baking helps them crisp up. It gives that golden look and boosts flavor. You want the fries to have a nice, crunchy outer layer. To boost taste, try adding more seasonings. You can mix in some Italian herbs or a pinch of cayenne for heat. These spices add depth and excitement to your eggplant fries. If you need an alternative to Parmesan cheese, try using nutritional yeast. It gives a cheesy flavor without dairy. You can also use pecorino cheese for a sharper taste. Both options work well in this recipe. You can choose between baking and frying. Baking is healthier and easier, while frying gives a richer flavor. If you fry, use a deep pan with hot oil. Keep the oil at 350°F (175°C) for the best results. If you bake, set your oven to 425°F (220°C). This temperature helps the fries cook evenly. You can also turn the temperature down if you want a slower bake. Just keep an eye on them to avoid burning. {{image_2}} You can switch up the cheese in this recipe. Try using mozzarella or cheddar for a different taste. They melt well and add a nice flavor. If you're looking for gluten-free options, substitute the all-purpose flour with almond flour. Use gluten-free breadcrumbs too. This way, everyone can enjoy these tasty fries. Adding spices can elevate your eggplant fries. Try cayenne for heat or oregano for an Italian twist. You can also incorporate fresh herbs like basil or thyme. Sprinkle them on before baking for added freshness. These small changes can make a big difference in taste. Dipping sauces can make a fun addition. Marinara sauce is classic, but try ranch or spicy aioli for a twist. You can also serve them with a yogurt dip mixed with herbs. For plating, serve the fries in a cone or a basket. Garnish with fresh parsley for color. This makes your dish look even more appealing. To store leftovers, let the eggplant fries cool completely. Place them in an airtight container. This keeps them fresh and prevents sogginess. I recommend enjoying them within 3 days for the best taste and texture. For freezing, first, cool the eggplant fries fully. Lay them flat on a baking sheet and freeze until firm. Then, transfer the fries to a freezer-safe bag. Remove as much air as possible before sealing. This method helps prevent freezer burn. You can freeze the fries for up to 3 months. When you're ready to eat them, take the fries out and thaw them in the fridge overnight. Avoid thawing them at room temperature to keep them safe and tasty. To reheat in the oven, preheat it to 400°F (200°C). Place the fries on a baking sheet and cook for about 10-15 minutes. This will help them regain their crunch. Turn them halfway for even heating. For a quicker option, you can use a microwave. Heat on high for about 1-2 minutes. This method is faster but may make them softer. An air fryer can also work well. Set it to 375°F (190°C) and cook for 5-7 minutes. This keeps them crispy and delicious. Yes, you can prepare the eggplant fries ahead of time. After breading them, place the fries on a baking sheet. Cover the sheet and store it in the fridge. You can bake them later, which keeps them fresh. Just remember to bake within 24 hours for the best taste and texture. You will know the fries are done when they look golden brown. They should also feel crisp when you touch them. About halfway through baking, turn them over for even cooking. This way, both sides get nice and crispy. If you don’t have breadcrumbs, you can use crushed cornflakes or even ground nuts. Both will give a good crunch. If you need a gluten-free option, try gluten-free breadcrumbs. Just make sure to check the labels to ensure they fit your needs. These eggplant fries can fit well into a healthy diet. Eggplants are low in calories and high in fiber. Using olive oil spray keeps the fat low while still helping them crisp up. Just be mindful of the amount of cheese and flour you use for added calories. Absolutely! You can use this same method for other veggies. Zucchini, sweet potatoes, and carrots work well. Just cut them into fry shapes and follow the same steps. Adjust the baking time according to the thickness of your vegetable fries. In this blog post, we explored how to make delicious eggplant fries. We covered ingredients, from eggplant to coatings and seasonings. I shared easy steps to prepare, bread, and bake the fries. You learned tips for crispiness and flavor, along with storage methods and variations. Making these fries is simple and fun. Enjoy experimenting with flavors and share them with friends. You'll create a tasty treat everyone will love. Now, it's your turn to try this recipe and enjoy every bite!

Crispy Parmesan Crusted Eggplant Fries

Discover the ultimate crispy Parmesan crusted eggplant fries that will satisfy your cravings! This easy recipe features eggplant coated in a flavorful Parmesan and breadcrumb mix, baked to golden perfection. Perfect as an appetizer or snack, these fries are both delicious and healthier than traditional fries. Click through to grab the full recipe and learn how to create this crunchy treat that's sure to impress your family and friends!
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Ingredients
  

1 large eggplant, cut into fries (about 1/2 inch thick)

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Olive oil spray

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.

    Set up a breading station: Place the flour in a shallow bowl and season it with salt and pepper. In another bowl, whisk the eggs until well blended. In a third bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper.

      Dredge each eggplant fry in the flour, tapping off the excess. Next, dip it into the egg wash, making sure it's fully coated. Finally, press it into the breadcrumb mixture, ensuring a generous coating on all sides. Place the coated fries on the prepared baking sheet.

        Once all fries are coated, spray the tops lightly with olive oil to help them crisp up in the oven.

          Bake the eggplant fries for about 25-30 minutes, turning them halfway through the baking time, until they are golden brown and crispy.

            Remove from the oven and let them cool for a few minutes before serving.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the crispy fries in a cone or on a platter with a side of marinara sauce or ranch dressing for dipping. Garnish with fresh parsley for an added touch!