Ingredients romano eggplant fries
1 small eggplant-washed cut in half and then cut again into 1/2" thick strips lengthwise
1 cup panko breadcrumbs (or regular breadcrumbs)
2 tbsp freshly grated romano cheese (or parmesan cheese)
1 tsp red pepper flakes
1/2 tsp garlic powder
1/2 tsp parsely flakes
1/4 tsp salt & pepper
2 eggs
3/4 cup buttermilk (or regular milk)
how to make romano eggplant fries
Preheat oven to 450°.
Prepare a baking sheet by lining it with either parchment paper or foil. Set aside.
Wash and cut eggplant (you can peel it at this point but I personally prefer the skin on) in half. Cut again into 1/2" strips lengthwise.
Mix breadcrumbs with romano cheese and seasonings in a medium sized bowl.
In another bowl add buttermilk and eggs. Whisk until well combined.
Roll the eggplant strips in the buttermilk mixture then into the breadcrumb mixture. Coat well.
Place on the prepared baking sheet. Bake for 20-25 minutes or until lightly browned.
Garnish with an extra sprinkle of romano cheese and serve with your favorite marinara sauce (I loveee Barilla's marinara sauce...yum!) or ranch dressing on the side. Enjoy!
Comments
Post a Comment