Small Batch Eggplant Fries
Broiled eggplant fries cooked in less than 10 minutes. Low carb comfort food at its finest!
Equipment
- sheet pan, parchment paper, food processor
Ingredients
- 1/2 medium eggplant peeled & sliced into wedges
- dash salt
- 1 egg
- 1 tsp garlic powder
- 1/2 cup High Key Cheese Crunch &/or gluten free bread crumbs
- 1 tsp hot sauce- optional
Instructions
- Preheat oven to Broil. As oven warms, prep half eggplant by peeling and slicing into wedges. Set slices on paper towels and sprinkle very lightly with salt. As eggplant drains, prep dredging station by cracking egg into a shallow plate. Add a tsp of water, hot sauce if using, and garlic powder.Pulse High Key snacks &/or gluten free bread crumbs in food processor. Add to shallow plate or bowl with garlic powder.Cover sheet pan with parchment paper.Gently squeeze any water from eggplant in paper towels.
- Dredge eggplant in egg mixture and then into bread crumbs. Set on parchment paper in one layer with spacing between each.Broil for 5 minutesGently flip fries and cook for another 5 minutes or until browned. Sprinkle with salt & smoked paprika if using.Serve immediately with condiments of choice.
Notes
- As with most of my recipes, they can and should be adapted to your taste. Like tons of flavor? Add dried herbs & spices to your dredge. Za'atar, Italian seasoning, or even Everything Bagel Seasoning would all be welcome.
- Parmesan cheese would work great in the dredge, and I definitely use it if not already using the High Key snacks, which are made of cheese.
- Like all fries these are best eaten hot & will begin to lose their crunchiness as they cool.