Eggplant Parm Fries
2
Points®
Total time: 52 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Here's a classic Italian dish turned into a finger food. For maximum crispness, eat these fries right after baking.
Ingredients
Eggplant
1½ medium, (1 large)
Egg whites
2 serving(s), large
Canned tomato paste
2 tbsp(s)
Water
2 tbsp(s)
Whole wheat breadcrumbs
1 cup(s), Italian seasoned
Grated Parmesan cheese
¼ oz, preferably finely grated Parmigiano-Reggiano
Olive oil cooking spray
4 spray(s)
Instructions
1
Preheat oven to 400°F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
2
Trim and peel eggplant. Cut off a thin sliver of the rounded sides so eggplant can sit flat (reserve for another use). Cut eggplant lengthwise into 1/2-inch-thick slices; cut each slice into 1/2-inch-thick sticks and then slice each stick in half again (you should have 48 fries).
3
In a shallow bowl, whisk together egg whites, tomato paste and water. In another shallow bowl, combine breadcrumbs and cheese.
4
Dip each eggplant fry into egg white mixture and turn to coat; gently shake off excess. Next, place in breadcrumb mixture and turn to coat; place on prepared pan and repeat with remaining ingredients (make sure fries do not touch or overlap).
5
Coat fries with cooking spray and bake until brown and crunchy, about 25 minutes. Transfer pan to a wire rack and cool for a few minutes.
6
Serving size: 12 fries.
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