Crispy baked eggplant 'fries' 1 medium eggplant, cut into inch thick 'fries' cup flour 2 eggs, lightly beaten cup panko breadcrumbs cup parmigiano reggiano (parmesan), grated 1 teaspoon Italian seasoning salt and pepper to taste marinara sauce for dipping
Eggplants are members of the nightshade family of vegetables, which makes them a close cousin of potatoes. Obviously that makes becoming fries a sort of family fairy-tale for eggplant. Surprisingly, eggplant is much easier to turn into fries than the legendary potato. Eggplant takes on a simple breading easily and quickly softens in the oven — the results are a fry with a crisp outside and creamy, tender interior.