Crunchy Roasted Eggplant Fries
A family friendly way to enjoy eggplant at dinnertime.
- 1 Eggplant large
- 2 cups Panko Bread Crumbs
- 1 teaspoon Kosher Salt
- 1 tablespoon garlic powder
- 1 teaspoon fresh ground black pepper
- 1 Large egg
- 2 tablespoon Milk any type
- Cooking Spray
Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray or cover baking sheet with parchment paper.
Wash and dry eggplant. Cut off the top and bottom of the eggplant. Slice eggplant from top to bottom into ½" thick planks. Cut each plank into ½" sticks. Cut sticks in half, if needed, to make them about 3" long.
Set out 2 shallow dishes. In one dish, pour in bread crumbs, salt, garlic powder, and pepper and mix together. In the second dish, beat egg and milk together.
Dredge each eggplant stick into the egg mixture first to fully coat, shaking to remove excess. Then dredge in breadcrumbs to fully coat. Lay cover stick on prepared baking sheet. Repeat with all sticks.
Spray the top of all the prepared sticks lightly with cooking spray. Bake for 20 minutes, until golden brown and crunchy. Serve immediately.
Calories: 118kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 549mg | Potassium: 250mg | Fiber: 3g | Sugar: 4g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg