Loading...| 1 medium eggplant (approx. 1 lb) | |
| 1/2 tsp sea salt | |
| ¾ cup whole grain bread crumbs or Panko | |
| ¼ cup almond flour | |
| 1/2 cup finely grated Parmesan cheese | |
| 2 Tbl salt-free Zahtar Blend | |
| 1 egg white | |
| 1 cup low or no sodium marinara (homemade or jarred) | |
| 1 Tbl Currant Balsamic Vinegar |
Add these clean and crispy aubergines to your healthy resolution list. These fries are perfect for snacktime, make a great side dish and are begging to be dipped. Currant Balsamic adds a rich, sweet layer to the marinara plunge. Dip, crunch, repeat.
This recipe was featured in the January issue of Country Roads Magazine.
| 1. | Preheat oven to 425°F. Line a baking sheet with parchment paper and coat with cooking spray. |
| 2. | In a gallon-sized zip-top bag, combine the panko, almond flour, parmesan cheese, and Zahtar Blend. Shake to combine, and set aside. |
| 3. | In a medium mixing bowl, whisk the egg white until very foamy. Set aside. |
| 4. | Slice the ends from the eggplant, and leaving it unpeeled, cut into 1-inch thick rounds. Then cut each round into 1X3 inch batons or “fries.” Toss the batons with the sea salt. |
| 5. | Dip half of the eggplant batons into the egg white and set them in the zip-top bag with the breadcrumb mixture. Seal the bag and shake to coat the eggplant batons. Place them on the prepared sheet pan and repeat with the remaining eggplant batons. |
| 6. | Bake the fries for 15 minutes, turning every 5 minutes, until golden and crisp. |
| 7. | Prepare the dipping sauce by combining the marinara and Currant Balsamic in a small saucepan or microwave-safe bowl. Heat through and serve with the Crispy Eggplant Fries. |
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