1 lg Eggplant; peeled and cut
-into 1/4" thick "fries"
1 tb Salt
1/2 c Flour
3/4 c Italian breadcrumbs with
-seasoning
1/4 c Parmesan cheese; grated
2 Eggs; lightly beaten
Pepper; to taste
Parsley; for finishing
Marinara sauce or favorite
-sauce or dressing for
-dipping
Place a colander in a large bowl. Place the eggplant pieces into the
colander. Sprinkle the eggplant with salt. Let sweat for 30 minutes.
Rinse and dry.
While eggplant sweats, preheat oven to 425°F and line a baking sheet
with foil. Top the foil with a wire rack.
Dredge the eggplant pieces in the flour. Next, dip the fries in the
egg and then in the breadcrumb mixture.
