Like it or not…  I LOVE the way most fried food tastes.  I know, and Im sorry if i gross you out but come on, how do you not?  Fried pickles.  Cheese curds.  Onion rings.  Buffalo wings.  I will now wipe up the pool of drool on my keypad.  So sometimes I need this fix and I try and try in my own kitchen to figure out how to have it in a more healthful way.  These eggplant fries are seriously to die for…and they give me that fried food taste…minus being fried, the grease and icky feeling after eating them.  As you know, my husband is a toughy to get to enjoy veggies other than salads and he totally digs these….like, asks for them regularly.  They’re SUPER crispy and the cool dipping sauce is the perfect partner.  I can’t wait for you to try them!

Crispy Eggplant Fries with Spicy Yogurt Dipping Sauce

notes:  this recipe will work with any store bought toasted breadcrumbs…but I have yet to find a healthy store bought option, so if you know of one please share:)

Ingredients

1 Large Eggplant, sliced into 1/4-1/2 inch thick rounds

Salt

1 Cup Sprouted Grain Breadcrumbs

1/3 Cup Grated Parmesan

2 Eggs, lightly beaten

1/3 Cup Olive Oil

1/2 Cup Full Fat Greek Yogurt

1 Tablespoon Chili Sauce or Sriracha (available in Asian section of most markets)

Salt, to taste

Directions

Preheat oven to 425.   Lay the eggplant slices on a kitchen towel or in a colander and sprinkle the tops generously with salt (this will release most of the liquid from the eggplant so they crisp up and aren’t soggy).  Let them sit for 20 minutes and then blot them with a towel to dry them. Slice them into strips about 1/4 inch thick.

Coat a baking sheet with half of the olive oil (i rub it in and spread it around with a piece of parchment paper).  Place the eggs in a shallow bowl and the breadcrumbs and parmesan in another shallow bowl and mix them well.  Dip the eggplant into the eggs tossing them to completely coat and then dip them into the breadcrumbs mixture (a few at a time) and toss them to ensure they are coated with breadcrumbs.  Place them on a baking sheet, drizzle or brush the tops with the remaining olive oil and bake for fifteen minutes, flipping once in between, or until they are crispy and golden.  Mix the yogurt, chili sauce in a small bowl and season with salt.  Serve with the eggplant fries.