Loaded Eggplant Fries
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
These Greek-inspired eggplant sticks get crispy on the outside, tender and almost creamy within.
Ingredients
Cooking spray
4 spray(s)
Dried plain breadcrumbs
½ cup(s)
Dried oregano
1 tsp(s)
Garlic powder
½ tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Egg whites
1 serving(s)
Eggplant
1 medium, about 1 lb
Crumbled feta cheese
6 tbsp(s)
Red onion
1½ tbsp(s), minced
Fresh oregano
1 tbsp(s), finely chopped
Lemon zest
2 tsp(s)
Instructions
1
Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
2
In a large zip-top plastic bag, combine the breadcrumbs, dried oregano, garlic powder, salt, and black pepper. In a large bowl, whisk the egg white until lightly beaten. Trim the stem end off the eggplant. Cut the eggplant crosswise into ¾-inch-thick slices. Stack a few slices at a time and cut into ¾-inch-wide sticks. Add the eggplant sticks to the egg white; toss well to coat. Transfer the eggplant sticks to the zip-top bag, allowing any excess egg white to drip off. Seal the bag, leaving some air in it; shake well to coat the eggplant.
3
Arrange the coated eggplant sticks on the prepared pan. Coat the eggplant sticks with cooking spray. Bake until browned and crisp, 22 to 25 minutes, turning after 12 minutes. Divide the eggplant sticks evenly among 4 plates; top evenly with the feta, onion, fresh oregano, and lemon zest.
4
Serving size: about 1 cup
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