Makes: About 16
These are great when you have the desire for a little savory snack, And what’s better, these come without all of the carbs!
½ cup of our All-Purpose Baking Mix
2 tablespoons grated Parmesan
1/2 teaspoon salt
2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon Cayenne pepper (optional)
¼ cup oil for frying
Marinara sauce for dipping
Cut eggplant into ¾ inch slices then in ¾ inch strips to resemble fries. Generously salt and set aside.
To a medium bowl combine baking mix, parmesan, ½ teaspoon of salt, garlic powder and Italian seasoning. Mix well. Then, in a small bowl, add egg, 1/8 teaspoon salt and cayenne pepper. Whip egg until blended.
Add eggplant fries to dry ingredients and toss until lightly coated. Then, coat each eggplant fry in egg mixture, being sure to knock off extra egg. Then, one at a time, add eggplant back to dry mixture and shake bowl around until eggplant is evenly coated. Repeat for remaining eggplant pieces.
When ready to cook, add ¼ cup oil (I used extra virgin olive oil) to large frying and preheat over medium heat. Once oil is hot, add coated eggplant pieces to pan, about 1 inch apart. Cook for about 2 minutes or until they start to brown. Carefully flip eggplant to other sides and cook for additional 1-2 minutes. (Turn down heat if needed so not to burn.)
Remove browned fries from oil and drain on paper towels. Seve with marinara sauce.
Note: There will be extra eggplant depending on size of eggplant. Feel free to double recipe.