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Crispy, Baked Eggplant Fries

Crispy, Baked Eggplant Fries

If the thought of eggplant fries sounds like a bait and switch, just hear me out. Thanks to the Breadless Breading line of products from Paleo Powder, you can easily achieve a classic fry texture – crispy on the outside with a smooth, creamy center.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 24 minutes

Total Time: 39 minutes

Servings: 2 servings

Calories: 560 kcal per serving

Ingredients

  • 1 - eggplant
  • 1 ¼ cups - Paleo Powder Almond + Pink Breadless Breading
  • 2 - eggs
  • Avocado oil spray
  • Marinara sauce

Instructions

  1. Preheat oven to 425 degrees F with a rack in the middle of the oven.
  2. Line a large baking sheet with parchment paper and coat with a light coating of avocado oil spray.
  3. Peel eggplant and cut into sticks (about ½-inch thick) to create the fries.
  4. Prepare dredging station by whisking 2 eggs in a shallow bowl and placing Paleo Powder Breadless Breading in a second bowl.
  5. Dip eggplant sticks into egg, coating well. Drain off excess liquid and toss in breadless breading to coat. Place in a single layer on the baking sheet, and repeat until all of the eggplant is coated.
  6. Bake in the preheated oven for 12 minutes. Remove, flip and return to the oven for an additional 12 minutes, until crispy.
  7. Serve with marinara sauce, as desired.

Nutrition

Energy: 560 kcal | Total Fat: 19 g | Saturated: 4 g | Trans: 0 g | Unsaturated: 6 g | Cholesterol: 189 mg | Total Carbs: 78 g | Fiber: 13 g | Sugars: 20 g | Proteins: 21 g | Sodium: 1,171 mg | Polyunsaturated: 5 g | Monounsaturated: 8 g

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