How to make crispy, oven-baked eggplant fries with a super-simple breading and a creamy interior
Ingredients
1 cup fine breadcrumbs
1/2 cup grated Parmesan cheese
1 large egg white
1 medium eggplant (about 1 pound)
1/2 teaspoon kosher salt
Cooking spray
1 cup Greek yogurt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
Freshly ground black pepper
Baking sheet
Parchment paper
Chef's knife
Small bowls
Tongs
Small bowl
Whisk
Gallon resealable plastic bag
Instructions
Heat the oven and prepare the baking sheet. Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed 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 bowl; set aside.
Cut the eggplant into fries. Slice the stem off the eggplant. Leave the eggplant unpeeled. Cut the eggplant into wide sticks: first cut the eggplant crosswise into 1-inch-thick rounds, then cut the rounds into 1-inch wide sticks.
Season. Place the eggplant in a large bowl, sprinkle with the salt, and toss to combine.
Coat the eggplant fries in egg white. Dip 1 eggplant fry into the egg white and turn to coat. Place in the gallon bag with the breadcrumb mixture and repeat with the remaining fries.
Bread the eggplant fries. Seal the bag and shake to evenly coat the eggplant fries with the breadcrumbs and cheese.
Roast. Remove the eggplant fries from the bag, gently shaking off excess crumbs, and place in a single layer on the prepared baking sheet. Spray with another coat of cooking spray. Roast, flipping the fries every 5 minutes, until golden-brown and crisp, about 15 minutes total.
Make the yogurt dip. While the eggplant fries are roasting, place the yogurt, garlic powder, dried parsley, dried thyme, salt, and pepper in a small bowl and whisk to combine. Serve the yogurt dip with the warm eggplant fries.
