I was making Chicken Parmesan. And no matter how many times I've made Chicken Parm there is always extra bread crumb mix leftover. So, I took the opportunity to use the extra breading I knew I'd have to make baked eggplant fries. (I'll say this more than once just to be safe - Make sure to dip the eggplant BEFORE the chicken, don't mix the two for safety reasons.)
Ever on the lookout for veggie recipes my family will eat, I'd come across two ideas similar to this, which is part of what inspired me to make these. Let's say they went over pretty well considering they were not made from potatoes, and they were not actually fried. They were delicious on their own, or dipped in a little marinara. Plus, they're easy.
Buy an eggplant
Beat 2-3 eggs in a small to medium sized bowl
Mix 3/4 cup of flour with 1 tsp Kosher salt and dash of pepper in a separate bowl
Mix 3/4 cup of Panko breadcrumbs with about a 1/2 cup of grated parmesan cheese in yet another bowl (see why I made them right before the chicken parm? If I'm making that many dishes already, it's just smart. Just be sure to make the eggplant FIRST!)
Cut the top and bottom of the eggplant off
Slice into 1/2-inch strips
Coat the eggplant 'fries' in flour, then egg, then breadcrumbs
Place on foil lined cookie sheet and bake at 425 until golden, about 18 minutes
Here is a yummy recipe from Giada De Laurentiis served with Basil Ketchup, and another with cornmeal and a pinch of cayenne here.
These are the unadorned fries, right out of the oven and just turning golden brown. I'll definitely make them again!