Crispy on the outside, tender on the inside, these gluten-free eggplant fries are an healthier alternative to, well, the alternative.

Eggplant fries make for a great substitute to not only the regular deep-fried white potato version but also the popular sweet potato one. Eggplant is lower in carbs and calories than the sweet potato and is just as delicious, if not more so.

At first I was skeptical of the eggplant being able to hold its own as it tends to retain a lot of moisture, and most of us don’t crave limp, and soggy fries. But luckily these eggplant fries bake to a crispy, golden-brown finish. The trick is in baking them on a wire rack to better allow them to release inherent moisture while they cook.

These eggplant fries are coated with gluten-free flour and breadcrumbs and are lightly flavored with Italian seasoning. They thus pair brilliantly with a homemade or store-bought marinara sauce. They are like an eggplant Parmesan dish, only embodied in gluten-free fries. Dip, repeat, and enjoy!

Eggplant Fries Recipe

Serves 2

Ingredients

• 1 medium eggplant, sliced into ¼-inch thick fries
• ½ cup gluten-free flour
• 2 eggs, lightly beaten
• ¾ cup gluten-free breadcrumbs
• ¼ cup grated Parmesan
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions

Preheat the oven to 425 degrees Fahrenheit.

In a small bowl, mix together the breadcrumbs, Parmesan, Italian seasoning, salt and pepper. Organize an assembly line of the flour, egg, and breadcrumb mixture, each in its own bowl. Coat each eggplant fry with flour. Next, submerge each fry in the eggs and then finish it off by coating it with the breadcrumb mixture.

Place the eggplant slices on a wire rack on a baking sheet. Pop the baking sheet into the oven and cook for ten minutes, or until the fries are lightly brown and crisp. Serve on a plate aside your favorite marinara sauce as a dip.

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Eggplant gets such a bad rap. Lots of people think it’s bitter because it certainly can be when it’s out of season and has traveled far to get to your table.

But eggplant can also be sweet, flavorful, meaty, and so versatile. What other vegetable is so at home in India, Thai, Chinese, Middle Eastern, Italian, and French, and Spanish cooking? Not many that I can think of. Plus it’s high in fiber, nutrients, minerals, and antioxidants. What’s not to like?

Summer is peak season for eggplant of all types, so we’ve scoured the web for a variety of different types of recipes to suit whatever mood you’re in.

I love a good baba ghanoush dip with a smoky, roasted or grilled flavor. Here’s a twist on that classic dish from Eating Well magazine that includes feta and sounds absolutely wonderful. Bring on the pita chips.

From Provence, Saveur magazine offers this recipe for ratatouille. Ratatouille combines so much of what’s good about summer and is perfect as a light entrée, a side dish, an appetizer – or for breakfast with eggs. It can be eaten hot, cold, or at room temperature and travels exceptionally well for outdoor summer eating.

One of my favorite dishes in Thai restaurants is spicy sautéed eggplant with chilies and Thai basil. Here’s an approximation from Vegetarian Times. Not being a vegetarian, I’d definitely substitute fish sauce for the soy sauce, as its unique flavor is one of the hallmarks of Thai cuisine. I’d also use fresh red chilies instead of flakes. But that’s just me.

Image: Specialkrb

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