This baked eggplant fries recipe is too much fun to skip. I swear that you will have a big smile walking out of the kitchen before dinner starts.
Total Time: 35-40 Minutes
Prep Time: 20 Minutes
Inactive Cook Time: 15-20 Minutes
My hubby always loves something crispy. When it comes to eggplant, it is a must. Otherwise, he will not bother. This recipe is an improved version of my deep-fried eggplant that I used to make.
Besides, one of the steps was inspired by our trip visiting Hong Kong, my hometown, back in 2012. At that time, Hong Kong McDonald's just rolled out shake-shake fries. What it did was to give you a pack of seasoning with herbs and spices and an extra paper bag. So, when a customer sat down before enjoying his/her meal, he/she transferred the fries and the seasoning into the paper bag. Close the bag up and start to shake, shake, shake, shake....until it reached to his/her satisfaction. My husband pointed out that there was a big smile on everyone's face doing that shake-shake motion.
After several trials of this baked eggplant fries recipe, I realized that it was very time-consuming to coat every fry. Then, it came into mind that I could shake everything up in a paper bag. That's how it came about. So, before we start, make sure you have some upbeat music on because you are going to have a lot of fun making this baked eggplant fries recipe. Are you ready?
Eggplant is low carb. This side dish is perfect for anyone who is on low-carb or Keto diet.
You surely can serve some dipping sauce on the side. If you want to stick with low carbs, use ranch salad dressing.
Eggplants oxidize and turn brown quickly, just like regular potatoes and avocados. Therefore, they must be covered with paper towels.
Eggplant skin is edible.
I grew up with very slim eggplants and their skin is super tender. However, the typical eggplants you see in America are much bigger in size and the skin could get tough.
To pick a good eggplant, make sure that it is firm when touched. If you see any soft spot or bruise on it, stay away from it. It is because these soft spots on the eggplants could be tricky. Sometimes, it could be just a spot that you can easily cut it away. Sometimes, it could be a spot that ruin the entire eggplant.
1.5 lbs Eggplant (peel and discard skin. Cut eggplant into the shape and size of regular golden fries.)
1 - 1 1/2 cup Grated Parmesan Cheese
1/2 tsp Italian Seasoning
1 tsp Garlic Powder
1tsp Salt (divided)
1/4 tsp Black Pepper
2 Paper Bags (regular lunch bags are good)
Dry Parsley Flakes (optional for garnish only)
Serve This With:
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