Gluten Free Friday: Baked Eggplant Fries
One of my favorite sides is baked zucchini fries. They’re light, crispy, and I can eat an entire plate for a meal and be quite happy. I decided I wanted to give the same concept a try with eggplant. I’ve done this once before and was wholly unimpressed with the result, but I hadn’t given up hope. I learned that eggplants with a smaller “navel” on the non stem end have fewer seeds and are therefore less bitter. I also thought to slice the eggplant fries MUCH thinner than I do the zucchini so that they truly wound up crispy. I also was on a quest to find a suitable gluten free alternative to panko breadcrumbs. On some board or blog or other, I saw someone suggest using crushed Rice Chex, so that was what I tried. It worked BEAUTIFULLY. We dipped the fries in marinara sauce. I say this recipe is a keeper (though zucchini is still my preference). I’d really like to try the same method to make a baked eggplant Parmesan. This makes a TON. Serves 4-6 as a side.
- 1 eggplant cut into thin strips
- 2 egg whites
- crushed Rice Chex (just blitz them in you food processor)
- Preheat oven to 400 degrees.
- Set up your breading station with 2 pie plates, putting the egg whites in one and some of the Chex in the other (don’t put it all in there at once as it’ll get a little moist as you keep breading and you’ll want to have more to dump in).
- Set up your cookie sheets with bakers racks inside them (so that it elevates the eggplant and eliminates the need to flip).
- Dip the eggplant in the egg white, then into the Chex, coating well.
- Layer on the bakers racks.
- Bake for 18-20 minutes or until golden brown.
- Serve with Marinara.