The first time I had eggplant fries was at Poppy restaurant in Seattle. The fries were crunchy and amazing, sprinkled with course sea salt and drizzled with honey. I'm pretty sure the restaurant deep-fried their eggplant fries, but the recipe below, adapted from The Endless Meal, calls for oven baking to cut down on fat and calories. And keep the skin on the eggplant to get all of those excellent antioxidant benefits! Instead of honey, eggplant fries are also delicious with a yogurt dip.
Olive or other vegetable oil (or cooking spray)
1 medium purple (Italian) eggplant
1 cup course dry breadcrumbs
Freshly ground black pepper
1⁄3 cup Parmesan cheese, grated
2 large eggs
Flavorful honey, such as orange blossom or lavender
Coarse sea salt
Preheat the oven to broil (or the hottest your oven goes up to, if you don’t have a “broil” option). Brush a medium baking sheet with oil (or use cooking spray).
Leaving the skin on, cut the eggplant into 1⁄2 inch thick French-fry shapes.
In a shallow dish or pie plate, combine the breadcrumbs, Parmesan, a generous pinch of kosher salt and freshly ground black pepper.
In a medium bowl, beat the eggs until very well combined.
Dip an eggplant “fry” into the eggs, letting the excess drip off, then coat in breadcrumbs. Place on prepared baking sheet. Repeat with all eggplant “fries.”
Broil for 4-5 minutes on one side (or until golden brown), then flip and broil 4-5 minutes on the other side.
To serve: drizzle with honey and sprinkle with coarse sea salt. Eat immediately.
Learn more about eggplant in Megan's full post on Ecocentric Blog.