Recipe by Kimme Hargrove
Many eggplant dishes are prepared fried, which can be a little heavy for these hot, late-summer days. These fries are baked, which gives the summer veggie a fresher and lighter taste while keeping the crispy bite of traditional fried eggplant. Pair with a homemade comeback sauce and enjoy this healthy and tasty side dish.
1 eggplant, cut into ¼-inch thick sticks
½ cup flour
2 eggs, lightly beaten
1 cup panko breadcrumbs
½ cup grated parmesan
1 teaspoon Italian seasoning
Salt and pepper, to taste
Preheat oven to 425° F.
In a mixing bowl, combine panko breadcrumbs, parmesan cheese, Italian seasoning and salt and pepper.
In separate dishes, dip the eggplant sticks in the slightly beaten eggs, then dredge in flour, and then roll in panko crumb mixture.
Place the breaded eggplant on a wire rack on a baking sheet.
Bake for 10 minutes or until golden brown.
Serve with homemade comeback sauce.
1 cup mayonnaise
1 Tablespoon grated onion
3 Tablespoons lemon juice
2 Tablespoons chili sauce or sriracha
1 Tablespoon vegetable oil
1 Tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon each salt and pepper
Mix all ingredients thoroughly. Add water to thin if desired.
Can store refrigerated for up to four weeks.
For more eggplant recipes, check out the In Season feature in the August issue of Invitation magazine.
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