There is this amazing Italian restaurant in the city that serves the most delicious eggplant fries I have every had. So crunchy on the outside and amazing eggplantness on the inside. I always get them there, among a slew of other dishes they nail, like Veal Milanese, Potato Croquettes and their pizza is unforgettable.
So basically the secret to this recipe (RIDICULOUSLY CRUNCHY FRIES – ZERO SOGGYNESS), is the arrowroot starch. You can use any thickener: cornstarch or tapioca starch work just as good. You can also try regular all purpose flour, however, if you want them SUPER CRUNCHY, I definitely recommend using a starch. I also used this recipe with zucchini fries and they too turned out perfectly!
Also, I opted to slice them a little thicker and go the WEDGE route. The fries were enticing to make, however, I felt they would just be little bread sticks; all breading, no eggplant. And after tasting them, I definitely believe I went in the right direction.
This recipe is adapted from a Better Homes & Garden magazine.
Start to Finish: 45 minutes
- 1 large eggplant
- 1.5 tsp salt (divided)
- 1/4 tsp ground pepper
- 1/2 cup arrowroot starch*
- 3 eggs, lightly beaten
- 1.5 cups breadcrumb
- 1/2 cup grated Parmesan cheese
Preheat oven to 450 F. Line 2 large baking sheets with parchment paper.
Cut the eggplant into long wedges (pictured below). Sprinkle with 1/2 tsp salt and the pepper. Let stand for 10 minutes. Pat dry with paper towels.
Place arrowroot starch and the remaining 1 tsp salt in a shallow dish. Place eggs in another shallow dish. In a third shallow dish, combine the breadcrumb and Parmesan cheese.
Working in batches, dip eggplant wedges into the starch (shaking off excess), then the egg, then the bread crumb mix. Arrange on your baking sheet(s).
Bake 15-20 minutes or until browned and crisp.
Serves amazing with this optional dip:
- 1 (7 oz.) container plain Greek yogurt
- 3 oz. feta cheese, crumbled
- 2 tbs fresh oregano, fine chop
- 1 tbs fresh lemon juice
- 2 tbs water
Combine all ingredients in a medium bowl. Refrigerate if not using right away.
*Substitute arrowroot starch with cornstarch or tapioca starch. OR you can even use all purpose flour.
Yields 8 servings.