This tasty vegetarian snack makes for a healthy appetizer option or a crisp and flavorful side dish. An ideal alternative to fries! Serve these eggplant sticks with a delicious homemade dipping sauce or your own favorite creamy dip recipe as a pre-dinner snack, an afternoon bite, or a hearty movie night treat. These eggplant veggie fries are baked in the oven, so no messing around with hot oil and it makes for easy clean up.
For Eggplant Fries 1 medium eggplant 2 large eggs, beaten 1 ½ cups Kikkoman® Sriracha Panko or Kikkoman® Coconut Panko ½ cup grated Parmesan cheese ½ teaspoon sea salt ⅛ teaspoon cracked black pepper
For Garlic Dill Yogurt Dip ½ cup Greek yogurt 1 tablespoon mayonnaise 1 tablespoon fresh dill, chopped ⅛ teaspoon garlic powder ⅛ teaspoon sea salt Black pepper to taste
Peel eggplant with a vegetable peeler and slice into french fry shaped sticks ¾ - 1 inch thick.
Preheat oven to 425ºF and line a large baking sheet with parchment paper. Whisk eggs in a small shallow bowl and in a separate shallow bowl, stir together panko breadcrumbs, parmesan cheese, sea salt and black pepper.
Dip each eggplant fry in egg, allowing excess to drip off. Then coat in panko mixture on all sides. Place on baking sheet. Bake for 15 minutes. Turn Fries using tongs and bake for 8-10 minutes longer or until outside is golden brown and crisp.
In the meantime, stir together ingredients for yogurt dip and refrigerate until serving.