AIR FRYER EGGPLANT FRIES
If you are watching your waistline and your calorie intake, these eggplant fries are a great alternative. Grease free and oil free, but just as tasty.
Provided by Yoly
Categories Appetizers and Snacks Cheese
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Slice eggplant into 1/2-inch rounds, then cut each round into 1/4-inch sticks. Pat dry.
- Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Pour flour into a second shallow bowl. Beat eggs in a third bowl.
- Dip eggplant sticks in flour, then in beaten eggs, and then coat with bread crumb mixture. Place on a plate and let rest for 5 minutes.
- Preheat an air fryer to 370 degrees F (185 degrees C).
- Place eggplant sticks in basket, making sure they are not touching; cook in batches if necessary.
- Cook in the preheated air fryer for 8 to 10 minutes. Shake basket and continue cooking to desired crispiness, an additional 4 to 6 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 25.4 g, Cholesterol 97.6 mg, Fat 5.1 g, Fiber 5.9 g, Protein 9.6 g, SaturatedFat 1.9 g, Sodium 960 mg, Sugar 4.5 g
EGGPLANT FRIES
My kids love this snack-and I like that it's healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these veggie sticks are broiled, not fried, so there's no guilt when you crunch into them. -Mary Murphy, Atwater, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a shallow bowl, whisk together eggs. In another shallow bowl, mix cheese, wheat germ and seasonings., Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture. Place on a baking sheet coated with cooking spray., Spritz eggplant with additional cooking spray. Broil 4 in. from heat 3 minutes. Turn eggplant; spritz with additional cooking spray. Broil until golden brown, 1-2 minutes. Serve immediately with pasta sauce.
Nutrition Facts : Calories 135 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.
BAKED EGGPLANT FRIES
If you're looking for a healthier version of French fries, try this tasty recipe. Progresso panko crispy bread crumbs make them extra crispy, and a warmed marinara sauce is great for dipping.
Provided by Paula Jones
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
- In shallow bowl, mix bread crumbs, pepper flakes, salt and pepper. In another shallow bowl, beat egg with fork or whisk. Dip eggplant strips into egg, coating all sides; shake off excess. Roll in bread crumb mixture until coated. Place on cookie sheet.
- Bake about 20 minutes, turning once, or until coating is crisp and lightly golden.
Nutrition Facts : ServingSize 1 Serving
PAN-FRIED EGGPLANT
This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.
Provided by Kidchen
Categories Appetizers and Snacks Cheese
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
- Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g
AIR-FRYER EGGPLANT FRIES
My kids love these air fryer fries-and I like that they're healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these eggplant fries are delicious and guilt-free. -Mary Murphy, Atwater, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 375°. In a shallow bowl, whisk eggs. In another shallow bowl, mix cheese, wheat germ and seasonings., Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture., In batches, arrange eggplant in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Serve immediately with pasta sauce.
Nutrition Facts : Calories 135 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
EGGPLANT FRIES
Provided by Meg Colleran Sahs
Categories Dairy Vegetable Appetizer Side Vegetarian Yogurt Spice Eggplant Deep-Fry Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For dipping sauce:
- Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
- For fries:
- Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
- Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.
- Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.
- Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.
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- Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
- Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
- Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°.
- Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplain. Working in batches, toss damp eggplant in flour mixture to coat.
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