Crispy, Baked Eggplant Fries
If the thought of eggplant fries sounds like a bait and switch, just hear me out. Thanks to the Breadless Breading line of products from Paleo Powder, you can easily achieve a classic fry texture – crispy on the outside with a smooth, creamy center.
Servings: 2
Ingredients
- 1 eggplant
- 1¼ cup Paleo Powder Almond + Pink Breadless Breading
- 2 eggs
- Avocado oil spray
- Marinara sauce optional for serving
Instructions
- Preheat oven to 425 degrees F with a rack in the middle of the oven.
- Line a large baking sheet with parchment paper and coat with a light coating of avocado oil spray.
- Peel eggplant and cut into sticks (about ½-inch thick) to create the fries.
- Prepare dredging station by whisking 2 eggs in a shallow bowl and placing Paleo Powder Breadless Breading in a second bowl.
- Dip eggplant sticks into egg, coating well. Drain off excess liquid and toss in breadless breading to coat. Place in a single layer on the baking sheet, and repeat until all of the eggplant is coated.
- Bake in the preheated oven for 12 minutes. Remove, flip and return to the oven for an additional 12 minutes, until crispy.
- Serve with marinara sauce, as desired.