Indulge in the crispy goodness of Chinese eggplant fries with this easy and mouthwatering recipe. Coated in a savory blend of spices and Panko breadcrumbs, these fries are baked to perfection, making them a healthier alternative to traditional fries. With their delicate interior and crunchy exterior, these eggplant fries are a delightful appetizer or side dish that will impress your guests. Put a delicious twist on your usual fries with these Chinese-inspired delights!
Ingredients
- 2 Chinese eggplants, cut into thin fries
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- Cooking spray
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, combine the Panko breadcrumbs, flour, paprika, garlic powder, salt, and black pepper.
- Dip each eggplant fry into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere.
- Place the coated fries in a single layer on the prepared baking sheet. Spray them lightly with cooking spray.
- Bake the fries for 20-25 minutes, or until they are golden brown and crispy. Flip them halfway through the baking process to ensure even browning.
- Once done, remove the fries from the oven and let them cool slightly before serving.
- Serve the Chinese eggplant fries warm with your favorite dipping sauce. Enjoy!
