Name: Zucchini/Eggplant Fries, Baked
Ingredients: 1 cup Panko or bread crumbs; 1/2 cup freshly grated Parmesan cheese; 1 teaspoon Italian seasoning; Kosher salt and freshly ground black pepper, to taste; 4 zucchini or japanese eggplant, quartered lengthwise; 1/2 cup all-purpose flour; 2 large eggs, beaten; 2 tablespoons chopped fresh parsley leaves

Zucchini/Eggplant Fries, Baked

Posted December 12, 2019

CategoryEggplant, Zucchini

Adapted from Damn Delicious

Yields1 Serving

1 cup Panko or bread crumbs

1/2 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

Kosher salt and freshly ground black pepper, to taste

4 zucchini or japanese eggplant, quartered lengthwise

1/2 cup all-purpose flour

2 large eggs, beaten

2 tablespoons chopped fresh parsley leaves

Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.

Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.

Serve immediately, garnished with parsley, if desired.

Ingredients