Baked Eggplant Fries

I LOVE love love eggplant. But it IS kind of hard to make correctly - sometimes it is mushy, sometimes soggy, sometimes undercooked. I usually grill it, but I tried these (a version of my zucchini chips) and they were WONDERFUL. Super easy and turned out great. Even if you don't like eggplant, I think you might love these.

Here is what you need:
1 eggplant
2 eggs
1 tablespoon greek yogurt
1 teaspoon garlic powder
1 teaspoon apple cider vinegar
1 cup breadcrumbs
3/4 cup grated parmesan cheese (we've talked about this - it has to be REAL parmesan!)

First, preheat the oven to 400 degrees and line a large baking sheet with foil and spray with oil. Add the eggs, yogurt, garlic powder, vinegar and some salt and pepper to a gallon size zip lock bag. Shake around until everything is mixed up.

I find the yogurt helps make a coating that I just don't get with eggs alone. Next, add the breadcrumbs and parmesan cheese to a shallow dish and mix. Cut your eggplant into "fries" and add those to the bag with the egg mixture. Mix around until all fries are coated. 

A few at a time, transfer the fries to the breadcrumb mixture and coat before laying on the baking sheet. 

Lightly spray with oil and pop in the oven. Cook for about 10 minutes, flip them over, and cook for another 5. They should be crispy and golden brown on the outside. 

These are awesome dipped in your favorite salad dressing or marinara. Enjoy!