Who doesn’t love eggplant parmesan? I’m not trying to convince you that these baked fries taste exactly like their calorie-laden cousin. Not even close! But munching on them can easily squelch that craving, especially when paired with this “fake-it” version of a homemade marinara dipping sauce!
Baked Eggplant Parmesan "Fries" with Dipping Sauce
Recipe By Chavi Feldman
- Cooking and Prep: 35 m
- Serves: 6
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Contains:
Ingredients (14)
Eggplant Parmesan Fries
Dipping Sauce
Start Cooking
Prepare the "Fries"
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Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
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Trim the ends of the eggplant, then slice lengthwise into one-half- to three-quarter-inch- (one-centimeter-) thick slices. Slice horizontally into half-inch strips so that the peel is at the edges of each fry.
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Combine the bread crumbs, Parmesan cheese, and seasonings in a shallow dish.
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Whisk the eggs in a medium-sized bowl.
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Dredge the eggplant in the eggs and then transfer to the bread crumb mix, tossing gently to coat evenly.
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Place the eggplant fries onto two large baking sheets that have been greased generously with cooking spray. Coat the fries with cooking spray as well.
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Bake for 15 to 20 minutes, or until lightly browned and fork tender. Let the eggplant fries cool for a couple of minutes before serving.
Prepare the Dipping Sauce
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Melt the butter in a medium-sized saucepan. Add garlic and sauté until browned and fragrant, about five minutes.
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Add additional ingredients, mixing well until combined.
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Heat through, and serve warm as a delicious accompaniment to the fries.
Credits
Photography: Moishe Wulliger
Food Styling: Renee Muller
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