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Eggplant Fries

Eggplant Fries

 

Ingredients:

  • 1 large Eggplant or 5 Japanese Eggplants (I used Japanese eggplant)
  • 3 Eggs
  • 1/2 Cup Flour
  • 1 1/2 Cup Panko Bread Crumbs
  • 2 Teaspoons Parsley
  • 1 Teaspoon Oregano
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper
  1. Preheat oven 425 F
  2. Place a frying rack or parchment paper over a cookie sheet.
  3. Slice your eggplant in to fry size slices, about 3 to 4 inches long and a quarter of an inch thick.
  4. Add flour to one bowl, scrambled eggs in another bowl and bread crumbs in the third bowl.
  5. Dredge the slices into the flour first covering the entire eggplant slice, then egg wash and bread crumbs. Place on frying rack or parchment papper and repeat for all.
  6. Bake for 20 minutes.Golden Nugget Sauce (May be made with any type of tomato)
  • 3 lbs of Golden Nugget Tomatoes (size of cherry tomatoes)
  • 2 medium yellow onions
  • 5 Garlic Cloves
  • Bunch of Fresh Basil
  • Bunch of Fresh Oregano
  • 1 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Olive Oil
  • Salt to taste
  1. In a large pot add oil over medium heat.
    Chop up onion and garlic and add to pot. Saute for 5 minutes until a light golden brown.
  2. Take all steams off tomatoes and rinse. Add to pot and let cook down for about 10 minutes. Add in all seasonings and lower heat to a simmer. Cook for 15 minutes.
  3. Use a blender or immersion blender and blend the sauce. Let simmer for another 5 minutes. Taste and add more seasoning as desired.

 

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