Eggplant Parmesan Fries Recipe 465

Steps:

• Arrange the oven's baking racks evenly in the middle of the oven. Preheat the oven to 425 degrees. Line two baking sheets with aluminum foil and lightly spray each with cooking spray. Cut off both ends of the eggplant, and then cut the eggplant in half width-wise. Slice eggplant lengthwise into ½-inch-thick by 3-inch-long sticks. Place flour onto a dish. In a separate shallow bowl, whisk the eggs until combined (this is important in order to get an even coating). In a separate bowl, combine the breadcrumbs, Parmesan, salt, pepper, garlic powder and basil, and stir to combine. Dredge the eggplant slices lightly in the flour and tap gently to remove excess. Then, working in batches, dunk the floured eggplant fries into the egg to coat, and then toss in the seasoned breadcrumb-Parmesan mixture, pressing gently to make sure it adheres. Place the fries on the prepared baking sheets, leaving space between the fries. Bake for 15 minutes, turn the fries over, rotate the baking sheets, and bake for an additional 5 minutes, or until golden brown on all sides. Serve with warm spicy tomato marinara sauce for dunking, if desired.

Steps:

• Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
• Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
• Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
• Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
• In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
• Bake in preheated oven for 35 minutes, or until golden brown.

Steps:

• For the ketchup: In a small saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute. Stir in the tomato sauce, vinegar, brown sugar, tomato paste, basil, salt and Worcestershire sauce and bring to a simmer. Lower the heat and continue to cook, stirring occasionally, until thick, about 30 minutes. Remove the garlic, cool to room temperature and refrigerate until ready to use (can be refrigerated for up to 1 week).
• For the fries: Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 degrees F. Insert a wire rack into a large baking sheet.
• Whisk together the flour, salt and pepper in a large bowl. Lightly beat the eggs in a medium bowl. Combine the panko and the Parmesan in another medium bowl.
• Slice off both ends of the eggplant. Cut the eggplant in half lengthwise and slice each half into 1/2-to-3/4-inch thick layers, then cut each layer into 1/2-inch sticks. After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture. Place the fries on the wire rack in the baking sheet, leaving an 1/8-inch space between each fry.
• Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining salt and serve with Basil Ketchup.