Serve these Parmesan-dusted Baked Eggplant Fries with our zesty Rémoulade Sauce.
Baked Eggplant Fries
MAKES 8 SERVINGS
Ingredients
- 2 medium eggplants, peeled
- 2½ teaspoons kosher salt, divided
- ¾ cup all-purpose flour
- 5 large eggs, lightly beaten
- 2 cups panko (Japanese bread crumbs)
- 1 cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon ground black pepper
- Rémoulade Sauce (recipe follows)
Instructions
- Cut eggplant into 4×½-inch fries. Place on a paper towel-lined baking sheet and sprinkle with ½ teaspoon salt. Let stand for 20 minutes.
- Preheat oven to 425°. Place a wire rack on a rimmed baking sheet. Spray well with cooking spray.
- Place flour in a shallow bowl. In a separate shallow bowl, place eggs. In a third bowl, stir together bread crumbs, Parmesan, garlic powder, Italian seasoning, pepper, and remaining 2 teaspoons salt.
- Pat eggplant dry. Then, working in batches, dredge eggplant in flour, tapping off excess. Dip in egg, letting excess drip off. Then, dredge in bread crumb mixture. Place on wire rack but not touching. Repeat with remaining eggplant.
- Bake until tops are golden brown, about 10 minutes. Using tongs, turn fries; bake until golden, 5 minutes more. Serve hot with Rémoulade Sauce.
Rémoulade Sauce
MAKES 1 CUP
Ingredients
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- Garnish: fresh chives, paprika
Instructions
- In a medium bowl, whisk together mayonnaise, mustard, parsley, lemon juice, Worcestershire, garlic powder, salt, paprika, and pepper. Cover and refrigerate until ready to serve. Garnish with chives and paprika, if desired.
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