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Ingredients
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Parmesan Eggplant Fries
Method
Directions
- 1
Prepare the Eggplant
Preheat your oven to 425°F (220°C). Cut the eggplant into fry-shaped sticks and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Set up a breading station with three bowls: one with beaten eggs, one with a mixture of Parmesan cheese, breadcrumbs, black pepper, and the other empty. Dip each eggplant stick first in the egg, then in the Parmesan mixture until fully coated.
- 3
Bake the Fries
Place the breaded eggplant fries on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- 4
Make the Basil Pesto Aioli
In a small bowl, mix together mayonnaise, basil pesto, minced garlic, and lemon juice until well combined. Adjust seasoning if necessary.
- 5
Serve
Serve the baked Parmesan eggplant fries hot with a side of basil pesto aioli for dipping.